Bakery style cream rolls , baked in the air fryer and filled with cream cheese filling. This recipe will wow your guests each time you make it.
PREPARATION TIME:
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
Cream roll shells
- 1 puff pastry sheet the sheet is approx 24cmx24cm
- 6 cream roll shells or carrots
For frosting
- ½ block cream cheese 1 block of cream cheese is 250gm
- 2 tablespoon sugar after grinding
- 50 ml whipping cream
- few strands of saffron, soaked in 1-2 tablespoon milk.
Instructions
Cream horn shells in air fryer.
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Thaw the frozeen sheets for few minutes,using a pizza cutter cut long strips in the baking sheet.
Roll the pastry sheets on each carrot or as per the picture above.
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Freeze these in the freezer for few hours. This helps to get a good shape for the pastries
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Preheat the airfryer for 5 minutes at 150C/300F. Place them on a tray with baking paper below.
Starting baking these frozen pastry rolls at 150 deg C/300 deg F for 25-30 minutes or until golden brown.
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Let it cool once done .
Slide the carrots out of these and pipe the icing for all the cream rolls.(refer to steps for filling below)
In an oven:
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Bake in a pre heated oven @ 150 deg C (fan forced ) for around 35-40 minutes or until golden brown.
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Let it cool over a wire rack.
For cream cheese frosting
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Add cream cheese blocks in a bowl of electric mixer. Add powdered sugar and start beating this on on medium speed until soft.
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Add rose water to the mix once it is soft. Also add the saffron milk mixture and beat it for few minutes until its well combinedIn a seperate bowl,
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Add the whipping cream, start beating with hand mixer or stand mixer until you get soft peaks. Add this whipping cream to the cream cheese mix.
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Pipe the frosting using any icing tip.
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The shells can be stored at room tempreture in an air tight container
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The cream horn shells with piped cream need to be stored in the fridge, they can be stored for 3-4 days.