Pistachio Cream Roll
Learn how to make easy cream roll out of puff pastry sheet filled with a pistachio cream. Simple to make, buttery and delightful!
Equipment
- Cream Horn or Cream Roll Moulds
- Ziplock or Piping bag
Ingredients
- 1 puff pastry sheet thawed
- 2 tablespoon milk or egg wash to brush
- ⅓ cup cream cheese softened, optional
- 1 cup heavy cream (use 1 + ⅓ cup heavy cream if not using cream cheese)
- ⅓ cup powdered sugar or more if you prefer
- ¼ cup pistachio powder simply grind roasted unsalted pistachios + more for adding on ends.
- 12-15 strands saffron soak in 1 tablespoon warm heavy cream for 5-10 minutes
- ⅛ teaspoon green cardamom powder
Instructions
- Follow the package instructions and thaw the puff pastry.
- Preheat oven at 400F. Using rolling pin, roll out the pastry on a lightly floured surface into a rectangular shape. We want a thin pastry that can be easily twisted around the mould.
- Using a sharp knife or pizza cutter, cut thin ribbon like strips (about ½ inch wide) along the length of the pastry.
- Take the moulds and roll a strip around it. Out of one pastry sheet, I was able to make 6-7 rolls. While shaping the rolls, if one strip does not cover the entire mould, cut a long strip in half and continue rolling around the mould from the point you left.
- Line the rolls on a parchment lined baking tray and brush milk or egg wash on the pastry.
- Bake at 400F for 18-20 minutes until the rolls are golden. Check on back of your puff pastry package and please bake at the temperature on the package.
- While the pastry is baking and cooling, make the pistachio cream by whipping together softened cream cheese, heavy whipping cream, powdered sugar.
- Once the cream has soft peaks, add the pistachio powder, saffron and cardamom powder. Beat a little longer to medium peaks. Refrigerate until ready to use.
- Let the baked rolls cool down completely before filling them. If they are warm, the cream will melt away and get spoiled.
- To fill the cream in the rolls, add it to a pastry bag fitted with a large tip or simply use a ziplock bag with one end cut. Squeeze as you go and fill the pastry tightly with cream on both ends.
- Press pistachio powder on both sides. These taste good slightly chilled.
- You could store the filled rolls refrigerated in an air tight container for 2-3 days. Take them out 5-10 minutes before serving for best texture of the pastry.
Notes
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- Always use thawed puff pastry. If the pastry is not thawed properly, it will not unfold or unroll and will break.
- I find it best to leave the frozen puff pastry overnight in the refrigerator. By morning it thaws beautifully and is ready to use.
- Keep the puff pastry cold at all times. If you are working on a hot and humid day, chill the pastry as needed in between cooling.
- Roll the pastry thin before using. You will not be able to put it around the mould if is too thick. Don't worry about it not puffing, even if rolled thin, the pastry will puff beautifully.
- Chill the bowl and the whipping blade for better results.
- You could sweeten the cream as you like
- Refrigerate as needed to make sure that the cream stays cold.
- Use super cold cream - it whips quickly and is fluffier.
- The flavors possibilities with these cream rolls are endless- you could add different kinds of chopped nuts, dry fruits or fresh fruits. You could fold a fruit pulp like mango puree or crushed strawberries with the cream.
- Dip the shells in melted chocolate and add sprinkles. Let cool off fully and then fill in the cream. This variation is a huge hit with kids!
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- Take a large sheet of aluminum foil and fold it into half.
- Roll the aluminum sheet to resemble a long pipe.
- Cover the aluminum foil pipe with butter paper or parchment paper (slightly larger) and crimp the ends. Your homemade mould is ready! Please see the blog post for pictorial guide.
Tried this recipe?Let us know how it was!