Roman Ciavattone

Method

1. Stack three sheets of puff pastry, pressing them together lightly.
2. Roll up the stacked sheets from the short side into a tight log.
3. Cut the log into slices about 2.5–3 cm thick. (At this point you can wrap in plastic and refrigerate for later.)
4. Sprinkle the work surface generously with granulated sugar. Place a slice on the sugar and roll it out with a rolling pin, starting from the center, to flatten and widen it into an oval shape. Add more sugar as needed.
5. Place a small amount of pastry cream in the center of the oval. Fold the dough over to enclose the cream, like a raviolo, and press the edges to seal.
6. Sprinkle a little sugar on top.
7. Cook in an air fryer at 170°C for 20 minutes.
8. Serve warm.