Cream Rolls

Cream Rolls

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-


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)


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-



Butter- 100 gms

Icing sugar- 1 cup

Vanilla essence- 1 teaspoon

Milk- 1-2 tablespoon 



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.


Fill a piping bag with cream; pipe into the cooled pastry. 

You can garnish the cream rolls with glazed cherries or tutti-frutti.