AIR FRYER CREAM HORNS

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.

  • 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.

  • Freeze these in the freezer for few hours. This helps to get a good shape for the pastries
  • 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.

  • 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:

  • Bake in a pre heated oven @ 150 deg C (fan forced ) for around 35-40 minutes or until golden brown.
  • Let it cool over a wire rack.

For cream cheese frosting

  • Add cream cheese blocks in a bowl of electric mixer. Add powdered sugar and start beating this on on medium speed until soft.
  • 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,
  • 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.
  • Pipe the frosting using any icing tip.
  • The shells can be stored at room tempreture in an air tight container
  • The cream horn shells with piped cream need to be stored in the fridge, they can be stored for 3-4 days.

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