On a floured surface, roll out the dough into a rectangle measuring approximately 25 cm x 35 cm.

Cut the roll in the middle to get two equally long pieces.

Cut each of these shorter pieces in half lengthwise, making four pieces of dough.

We take one part of the dough (out of four), turn it over so that the layers of the dough are visible and roll it into a snail shape or a roll.

Place on a baking sheet lined with baking paper and repeat the process for the rest of the dough.

Bake for 25 to 30 minutes in a preheated oven at 180 °C.

When the rolls are baked, roll them while still hot in sugar and fill with chocolate filling.