Cream Rolls
Cream Rolls, a very delicious pastry made with puff pastry sheets which are rolled into conical shape and are further filled with a cream filling.
Cream Rolls, the word itself is enough to take me to my childhood days. As kids, every visit to the bakery used to be leisurely visit. How we used to love all those immaculately arranged trays of cream rolls, Pineapple pastries, Chocolate pastries, Black Forest pastries and cake, behind those glass cased shelves. Nowadays, bakeries are loaded with so many new varieties.
I still love all these things which take me to my childhood. And cream rolls are still my favorite.
I made these beautiful and sumptuous cream rolls at home to relive my bachpan or childhood;) I have made them using puff pastry sheets which are store bought. Using store bought pastry sheets makes it so much easier to make this delicacy. Nonetheless I have never tried making these pastry sheets at home.
These sheets are supposed to be kept in the freezer. Before using them you need to thaw them. For that, keep them in the fridge section for 3-4 hours. Never ever use the sheets in their frozen state. They will break immediately.
For making the cones for cream rolls, lightly dust the work surface with flour. Roll out the dough gently. Brush off the excess flour before cutting or folding on the cones since flour will prevent layers from sticking together.
Brush the shaped cones with milk (if you use egg, you can give an egg wash).
Bake them in preheated oven and voila you will have gorgeous golden beauties.
Let the cones or rolls come to room temperature. And afterwards fill them with the prepared cream. You can fill them either with buttercream or with whipped cream. Choice is yours.
I have used buttercream.
Let’s see how to make them—
For Cone Rolls-
INGREDIENTS:
Puff pastry sheets- 10 inch ready to use puff pastry sheets pack or 6 square sheets of around (4x4)” in size
All purpose flour (for dusting)- 1 tablespoon
Milk (for milk wash)- 1 tablespoon
Chocolate chips- 1/4th cup(optional)
DIRECTIONS:
Thaw the puff pastry sheets. For that, keep them in the fridge section for 3-4 hours.
Lightly dust the workspace with flour and place the sheet on the top.
Gently roll out the sheet using a rolling pin.
Cut it into long strips using a pizza cutter. All the strips pieces should be of almost same size. They should neither be too wide nor too thin in width.
Now, take one metal cone and roll a strip of puff pastry sheet around it. Roll it in a spiral manner. Do not leave any gap in between.
Roll other pieces around the cones as well.
Place the shaped-cones on a baking tray lined with a parchment paper.
Slightly brush the shaped cones with milk.
Bake in a preheated oven at 160*C for 20-25 minutes or until golden brown, remove from oven and allow to cool on metal cones.
While the pastry is cooling, prepare the cream filling. As I’ve mentioned earlier, you can either use whipped cream or buttercream.
I have applied some melted chocolate on the open edge of the cone. However, this is totally an optional step.
For this just melt the chocolate and gently dip the cone’s open edge in the melted chocolate. Keep it aside. Let it set and then fill the cones with cream.
For Buttercream-
INGREDIENTS:
Butter- 100 gms
Icing sugar- 1 cup
Vanilla essence- 1 teaspoon
Milk- 1-2 tablespoon
DIRECTIONS:
Start by beating/whipping Butter with the help of stand mixer or hand mixer.
Sift the icing sugar.
Gradually start adding icing sugar.
Next add vanilla essence.
If you feel cream is towards thicker side add 1 tbsp milk. Mix it well. Add more if required.
Your cream filling is ready.
There are few important points which should be taken care of while making perfect Buttercream.
1. Butter should be at room temperature. Take it out of the fridge 2-3 hrs before from when you are planning to make your buttercream.
Never ever use cold butter. As it'll lead to grainy and lumpy buttercream.
Never ever bring your butter to room temperature by microwaving it or heating it. Because this will lead to watery buttercream.
2. Sift the Icing Sugar before adding it to the butter.
HOW TO ASSEMBLE THE CONES-
Fill a piping bag with cream; pipe into the cooled pastry.
You can garnish the cream rolls with glazed cherries or tutti-frutti.
Enjoy!
Recipe Card
Cream Rolls
Cream Rolls, a very delicious pastry made with puff pastry sheets which are rolled into conical shape and are further filled with a cream filling.
Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Yields: 6
For Cone Rolls-
INGREDIENTS:
Puff pastry sheets- 10 inch ready to use puff pastry sheets pack or 6 square sheets of around (4x4)” in size
All purpose flour (for dusting)- 1 tablespoon
Milk (for milk wash)- 1 tablespoon
Chocolate chips- 1/4th cup(optional)
DIRECTIONS:
Thaw the puff pastry sheets. For that, keep them in the fridge section for 3-4 hours.
Lightly dust the workspace with flour and place the sheet on the top.
Gently roll out the sheet using a rolling pin.
Cut it into long strips using a pizza cutter. All the strips pieces should be of almost same size. They should neither be too wide nor too thin in width.
Now, take one metal cone and roll a strip of puff pastry sheet around it. Roll it in a spiral manner. Do not leave any gap in between.
Roll other pieces around the cones as well.
Place the shaped-cones on a baking tray lined with a parchment paper.
Slightly brush the shaped cones with milk.
Bake in a preheated oven at 160*C for 20-25 minutes or until golden brown, remove from oven and allow to cool on metal cones.
While the pastry is cooling, prepare the cream filling. As I’ve mentioned earlier, you can either use whipped cream or buttercream.
I have applied some melted chocolate on the open edge of the cone. However, this is totally an optional step.
For this just melt the chocolate and gently dip the cone’s open edge in the melted chocolate. Keep it aside. Let it set and then fill the cones with cream.
For Buttercream-
INGREDIENTS:
Butter- 100 gms
Icing sugar- 1 cup
Vanilla essence- 1 teaspoon
Milk- 1-2 tablespoon
DIRECTIONS:
Start by beating/whipping Butter with the help of stand mixer or hand mixer.
Sift the icing sugar.
Gradually start adding icing sugar.
Next add vanilla essence.
If you feel cream is towards thicker side add 1 tbsp milk. Mix it well. Add more if required.
Your cream filling is ready.
There are few important points which should be taken care of while making perfect Buttercream.
1. Butter should be at room temperature. Take it out of the fridge 2-3 hrs before from when you are planning to make your buttercream.
Never ever use cold butter. As it'll lead to grainy and lumpy buttercream.
Never ever bring your butter to room temperature by microwaving it or heating it. Because this will lead to watery buttercream.
2. Sift the Icing Sugar before adding it to the butter.
HOW TO ASSEMBLE THE CONES-
Fill a piping bag with cream; pipe into the cooled pastry.
You can garnish the cream rolls with glazed cherries or tutti-frutti.
Enjoy!