To make the rolls, take 2 sheets of pastry, laying one sheet on top of the other. Brush the top layer with a little melted butter then cut each sheet into 2 long strips (15/40 cm). Place a heaped tablespoon of the mixture at the top of the strip, leaving the edges free. Begin rolling, stopping half way to fold in the pastry edges. Brush the folds with a little butter then continue rolling, sealing them well.