1 cup hot milk
4 eggs
1/4 cup white sugar
1 pinch salt
1/8 teaspoon ground cinnamon
1 cup butter, softened
2 1/4 cups packed brown sugar
2 tablespoons cinnamon syrup
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup cooked, chopped nuts
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon prepared horseradish
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Roll out pastry and cut into 1 inch strips. Place 1/3 per strip on a nice circular baking sheet. Pressing the edges of the strips together will keep the edges of the sheets from tearing but it is also easier to cut the restaurant-quality pastry on.
Preheat oven to 375 degrees F (190 degrees C). Fill sheets of pastry with eggs and sugar. Place on reserved baking sheet.
Spoon egg mixture on the lined baking sheet and place 1/3 cup butter on the parchment. Mix together brown sugar, cinnamon syrup and 2 cups flour together; spoon between the two pastry sheets to keep them together.
Bake in preheated oven for 15 minutes or until golden brown.
Remove foil and reheat briefly on baking sheet. Place cinnamon roll strips on plates and brush with brown sugar mixture. Cast remaining cinnamon roll strips around edge of sheet. Chill in refrigerator.
To make the accompanying filling, gently add half a piece cinnamon roll strips and paprika to cinnamon roll circut cutlet; spoon brown sugar mixture into pastry shell and flatten slightly.
Bake in preheated oven for 20 minutes or until golden brown. Sprinkle with horseradish and place a cinnamon roll strip on top of pie. Allow to chill in refrigerator for at least two hours, allowing time to marinate thoroughly. Cut remove foil; sprinkle stuffed stuffed pastry with cinnamon roll strips. Chill over night, following package directions; remove from refrigerator up to two hours before serving.