Gently roll each piece into a long sausage shape, about 13.

Divide the dough in two and roll each piece into a log about four centimetres wide.

Cut figs in small pieces, and roll each piece in the cream candy till it is hidden.

Meanwhile, cut the puff pastry into four pieces and roll each piece out to a 5mm thickness.

Form the dough into a ball and divide it into 12 equal pieces; roll each piece into a small ball.

With wet hands, roll each piece into a ball, then flatten into a round patty and coat lightly with flour.

Using all-purpose flour as necessary for your hands and the board, pat or roll each piece into a thin 4½-inch circle.

When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick.

Knead the dough a few times, divide it into 12 equal pieces, and use your hands to roll each piece into a ball.

Divide the dough into four equal pieces and then, on a lightly floured surface, roll each piece into a long cylinder about 25cm long.

Cut into 12 even pieces of 15-20g each, then roll each piece of dough into a roughly finger-length torpedo shape.

Roll each piece of cake in the sauce, covering both sides.

Roll each piece into a ball and flatten into a circle 2cm thick.

Roll each piece of dough into a log of any length that will fit in your oven.

Roll each piece out thinly and cut circles in the sheet with a 10cm round pastry cutter.

Roll each piece of chicken in sifted cracker or bread crumbs (which you have previously seasoned with salt).