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Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large rectangle into nine small rectangles. Place about 2 tablespoons filling on each rectangle.
Wet the edges of each rectangle with water, using a pastry brush or your finger, and roll up to form a tube.
With a fork, crimp the ends to seal. Repeat with remaining pastry and filling. Bake as directed.
While cookies are hot and pliable, gently roll each around a wooden spoon handle. Press to…
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Heat liquid to 110° to 115° and check with a thermometer. Measure liquid, then pour into…
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