Ingredients:
Dough:

250 g flour
125 g butter
125 ml sour cream
Pinch of salt

Vanilla cream:

250 mascarpone
4 tbsp powdered sugar
½ vanilla pod

Additionally:

Rolling molds 3 tbsp sugar

Preparation:
The dough:

Cover the baking tray with baking paper.
Knead all the ingredients together, wrap in aluminum foil and chill in the refrigerator for an hour.
Roll out the dough on a floured work surface. The thinner the dough is when rolling it out, the better.
Now divide the 0.3-0.5 mm thick dough into lengthwise strips.
Grease the molds with margarine or butter.

Preheat the oven to 200°C.
Roll the strips of dough around the molds, doing this from the thin end to the thick end. Then roll in sugar.
Place the dough rolls on the baking tray and bake in the preheated oven at 200° C for approx. 20-25 minutes.
The vanilla cream:
Mix all the ingredients together.
Using a baking syringe, fill the rolls with cream.