rollidesse

Rollidesse is a term used in culinary arts to describe a technique for creating rolled pastries by layering and rolling dough with fillings to form a spiral or concentric ring when sliced. The process blends lamination with roulade-style shaping, producing a flaky outer crust and a layered interior. The term is often used in speculative or experimental gastronomy and is not tied to a single, universal recipe.

Origin and etymology of rollidesse are uncertain. Some culinary writers trace the coinage to mid-20th century experimental cookbooks that mixed laminated dough concepts with rolled presentations, while others suggest a regional influence from dialects describing folded or rolled pastry. As a result, there is no single authoritative history, and practitioners may trace their own lineage of technique.

Description and method. Core elements include the choice of dough (laminated pastry for flakiness or a lighter choux-based option for a softer crumb), a thin application of filling, and a careful, tight rolling to create a spiral. After rolling, the log is often chilled to maintain shape, then sliced to reveal visible rings in the finished pieces. Even slicing and uniform thickness are prized for presentation.

Variants. Sweet rollidesse variants commonly use fruit preserves, pastry cream, or chocolate, while savory versions may feature herbs, cheese, or roasted vegetables. Shapes range from full rosettes or spirals to individual circular slices for plating.

Applications. Rollidesse is used for visual impact in bakeries, culinary schools, and experimental menus, serving as both a dessert-centerpiece and a textural showcase.

See also. Roulade, Mille-feuille, Laminated dough.