Cream roll

Remember crispy Cream Rolls displayed in the bakery cabinets? Freshly baked and looking so appealing. I remember Mom buying fresh Cream Rolls for me every time we visited the bakery. Fresh out of the oven, flaky and the center filled with delicious sweet cream.

The smell and taste of fresh baked Cream Roll is so intoxicating! I wish I could experience this here, in the US. So when I made veg puffs few weeks back, the texture made me realise that it’s similar to that of a cream roll. So here you have- Indian style Cream rolls made with puff pastry.

The puff pastry sheets are store bought and thus, making it very easy to bake this delicious cream roll.

Do take time to read full post to learn more tips and tricks on making cream rolls.

To make Cream filling..

The cream center of the Cream roll is the best part. 

  • Take 6 oz of Cream cheese in a bowl.
  • Add 5 tbsp of powdered sugar to it. Make sure you use powdered sugar for smooth finish.
  • If you feel the sweetness is mild, add 1 more tbsp.
  • Add 1 tsp vanilla extract.
  • Whisk these ingredients until smooth. 
  • If you feel the mix is too thick, add a tsp milk and whisk again. 
  • Do not add more milk. The cream cheese should be thick.

Notes: You can substitute Cardamom extract instead of Vanilla for more Indian touch.

To make Cream roll shells

Making cream roll shells is easy. To make the cone shells, you will need mold to shape the Cream rolls.

To make mold:

  • Cut an aluminium foil of 20X20 inches. 
  • Connect two opposite corners to form a triangle. Start folding into triangular shape until 3 folds.
  • Now shape it into a cone by folding it from left to right corner.
  • Make sure the cone diameter is narrow. Do not make wider opening, you may need more cream filling if the diameter of the cone is too big.
  • This will mess up the crispy pastry to cream ratio leaving aftertaste of lot of cream.

To make cream rolls:

  • I am using Puff pastry rolls for making cream rolls.
  • Defrost the Puff pastry and bring to normal temperature.
  • The puff pastry sheet is perforated into 3 strips. Take 1 strip of the puff pastry sheet. 
  • Divide the strip vertically into 4 and then cut it.
  • This vertical strip will make one cone.
  • Take one end of the strip and apply milk with your finger. Milk will help secure the pastry dough on cone.
  • Press this end over the pointy end of the cone and start wrapping.
  • Wrap the cone around the aluminium foil cone.
  • Make sure the pastry strip is wrapped tightly with little overlap on each other.
  • This will help create a cone and not leave any gaps in between.
  • Seal the other end by applying some milk.
  • Place these cones on baking sheet.
  • Apply some milk on top of each cone just before baking.

Notes: The end of the strip where milk is applied, make sure you don’t stick to the aluminium foil. If the dough is stuck with milk to the foil, it would be difficult to remove after baking.

Baking Cream roll shells:

  • Preheat the oven to Baking at 400F.
  • Once the oven is hot and ready, place the baking tray with shells on it.
  • Make sure the baking tray is closer to the lower coil of the oven.
  • Bake these rolls for 15 mins.
  • After 15 mins of baking, switch the oven settings to Broil at 525F.
  • Move the baking tray closer to the upper coil of the oven.
  • Broil the rolls for 2 mins or until the color of the cones turn golden brown.
  • Keep a close eye on the oven when broiling. The broiling may burn the rolls if not attended.

Filling the cream rolls:

  • Once the Cream rolls are baked, transfer these cones to cooling rack for even cooling.
  • Gently rotate the aluminium foil cone from the baked cone to remove it.
  • Only after the cones are cooled completely, fill these cones with cream.
  • Take a piping bag or ziplock and add the cream into it.
  • Snip the corner of ziplock to form a small hole. Pipe the cream into the cone center.
  • Now, the cream roll is ready to serve.

Storing Cream Rolls..

I would highly recommend consuming the cream rolls on the same day. However, if you want to store it, keep it in an airtight container and make sure you consume as soon as possible.

There is a high chance that the cream rolls may turn soft soon.

Cream Roll

Jui Chakrapani
Indian snack cream roll that is crispy from outside and has cream filled center. Perfect snack for after school and tea time.
Prep Time 20 mins
Cook Time 15 mins
Resting and assembly 15 mins
Total Time 50 mins
Course Dessert, Snacks
Cuisine Indian
Servings 12 cones

Ingredients
  

  • 1 sheet Puff pastry
  • 6 oz cream cheese
  • 5 tbsp powdered sugar confectioners sugar
  • 3-4 tbsp milk
  • Aluminium foil

Toppings

  • 1 tbsp mini chocolate chips
  • 1 tbsp tutti fruity
  • 1 tbsp chopped pistachios
  • 1 tbsp sprinkles

Instructions
 

Cream filling

  • Take 6 oz of Cream cheese in a bowl.
  • Add 5 tbsp of powdered sugar and 1 tsp vanilla extract to it.
  • Whisk these ingredients until smooth. If you feel the mix is too thick, add a tsp milk and whisk again. Do not add more milk. The cream cheese should be thick.
  • If you feel the sweetness is mild, adjust the sugar at this point and whisk well.

Cream roll shells

  • Cut an aluminium foil of 20X20 inches. 
  • Connect two opposite corners to form a triangle.
  • Start folding into triangular shape until 3 folds.
  • Now shape it into a cone by folding it from left to right corner. Make sure the cone diameter is narrow.
  • Do not make wider opening, you may need more cream filling if the diameter of the cone is too big. Check blog description for more details.

Shaping cream rolls.

  • I am using Puff pastry rolls for making cream rolls.
  • The puff pastry sheet is usually perforated into 3 strips. Take 1 strip of the puff pastry sheet. 
  • Divide the strip vertically into 4 and then cut it. This vertical strip will make one cone.
  • Take one end of the strip and apply milk with your finger. Milk will help secure the pastry dough on cone.
  • Press this end over the pointy end of the cone and start wrapping. Wrap the cone around the aluminium foil cone.
  • Make sure the pastry strip is wrapped tightly with little overlap on each other.
  • This will help create a cone and not leave any gaps in between.
  • Seal the other end by applying some milk.
  • Place these cones on baking sheet. Apply some milk on top of each cone just before baking.

Baking cream rolls

  • Preheat the oven to Baking at 400F.
  • Once the oven is hot and ready, place the baking tray with shells on it.
  • Make sure the baking tray is closer to the lower coil of the oven.
  • Bake these rolls for 15 mins.
  • After 15 mins of baking, switch the oven settings to Broil at 525F. Move the baking tray closer to the upper coil of the oven.
  • Broil the rolls for 2 mins or until the color of the cones turn golden brown.
  • Keep a close eye on the oven when broiling. The broiling may burn the rolls if not attended.

Filling cream rolls

  • Once the Cream rolls are baked, transfer these cones to cooling rack for even cooling.
  • Gently rotate the aluminium foil cone from the baked cone to remove it.
  • Only after the cones are cooled completely, fill these cones with cream.
  • Take a piping bag or ziplock and add the cream into it.
  • Snip the corner of ziplock to form a small hole. Pipe the cream into the cone center.
  • You can use icing tips to give beautiful look. Add toppings of your choice.
  • Your cream roll is ready to serve.
Keyword baked biscuits, bakery, bakery style, cream center, Cream roll, Indian bakery, Indian style
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

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