Custard and Strawberry Rolls

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  • 12 small pieces of turnover dough
  • 2 cups fresh strawberries

For the custard:

  • 2 ½ cups milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 vanilla pod
  • 1 beaten egg to brush the dough

12 units


Start with the custard; put the milk and vanilla pod in a pot (open the vanilla pod lengthwise and remove the seeds before adding it). Bring to a boil, remove, and set aside.

Mix the sugar, yolks, and cornstarch in a bowl. Mix everything with a whisker until completely thickened. Add the milk little by little, stirring constantly. Once the mixture is smooth, simmer while stirring constantly until thick.

Remove from heat and allow to cool, covering the surface with plastic wrap.

To assemble the rolls, first pour the custard on the turnover dough pieces, then two strawberries cut in halves, add beaten egg on two ends of the dough and fold them to the center; it will look like a cylinder, and you will be able to see the filling through the other ends.

Bake for 15 minutes and enjoy.

If you are not going to eat the strawberries right away, it is better to store them in the fridge, covered and unwashed, so that they will not lose their flavor. When you eat them, we recommend to wash them in a pot or bowl full of water, as the direct water stream may damage them or make them loose scent. Once rinsed, remove the leaves.