Eggless Cream Rolls with Homemade Puff Pastry Sheets

How to Make Eggless Cream Rolls with Homemade Puff Pastry Sheets

Hello Foodies,

Most of us have a memory of food that takes us back to childhood. It can be as simple as a candy bar that we used to get as a treat during our childhood. These emotional memories, associated with both the food you ate and the atmosphere in which you ate it, have become part of your adult sense of self.

These cream rolls are one of our(Dr.K & Mine) favorite childhood goodies. If you grew up in India like me, chances are you've eaten a cream roll at least once. They are conical rolls of flaky dough, and they're filled with sweetened flavored cream and garnished with Cherry/Desiccated Coconut/colored Sugar.

Cream rolls are the perfect tea-time snacks or sweet and have tons of texture from the crusty outside to the cream-softened inside. The flavors of an all-butter dough and freshly whipped cream are unbeatable, and this homemade version trumps any other!

YouTube Video:

Last weekend Dr.K(My Husband) asked me if these can be made at home because I'd forgotten how much I loved them. Then I started to google it and found lots of versions. But the common thing in all recipes was pastry sheets. And unfortunately, I was out of pastry sheets, and I am so lazy to go to the grocery store, so I started making pastry sheets from scratch. And Voila! I end up making these flaky, delicious, and bakery-style egg-free cream rolls. So guys, relive your old golden childhood days and prepare these easy-to-make Cream Rolls at home from scratch.

Ingredients:

To Prepare Rolls/Puff Pastry:

All-purpose flour 2 cups + 3-4 Tbsp for sprinkling as needed
Sugar 2 Tbsp
Butter 8-10 tbsp, unsalted, cold and cubed
Salt ¼ Tsp
Lemon Juice 1 Tbsp
Ice cold water as needed to knead the dough

To prepare the cream filling:

Heavy Whipping Cream ½ Cup
Powdered Sugar 4-5 Tbsp
Vanilla extract 1 Tsp

Garnishing:

Cherry
Desiccated Coconut
Colored Sugar

Instructions:

To Prepare the Pastry Dough:

In a mixing bowl, add all-purpose flour, salt, and sugar, and mix well.
Now, add lemon juice, cubed butter(4 Tbsp), and rub the butter into the flour with your fingertips until combined.
Pour in the ice-cold water and bring the dough together(It should be quite soft).
Form it into a rough dough mass, place the dough over the cling film(plastic wrap) and cover it and keep aside for 30 minutes.

To Roll and Mold the Cones using Pastry Dough:

Now divide the dough into equal portions( I made 12 equal-sized balls from the dough) and using a rolling pin roll the dough to make a rectangle shape.
Spread the butter over each layer of rolled dough with the help of a spatula.
Take another rolled dough to place it over to the first one and do the same for remaining rolled dough (as shown in the video).
Cover the rolled dough with cling film and chill for 30 minutes.
After 30 minutes, remove cling wrap and roll out the dough again into a rectangle shape(as shown in the video).

Trim the edges of the rectangle to even them out, then cut it into the long and thin strips(1.5-2 cm) to wrap around the cones(If the dough feels warm, place it in the fridge again).

Lightly butter/oil the outsides of steel cones/molds.
Starting with the tip, wrap the strips of dough around the cone(making sure they overlap a bit and stick to each other well; otherwise, they'll separate in the oven, so make sure the tip is well covered with the dough).
Apply water at the end and seal the edges.
Place the cones with the tip pointing upwards on another baking tray and place in the fridge for 15-20 minutes(the cones have to be cold before you bake them so that the result is excellent and flaky).

To Bake the Cream Rolls:

Preheat the oven to 350°F(180°C).
Brush each cone very well with the milk, to get a nice color and shine.
Bake for 20 to 25 minutes at 350°F (with the cones placed vertically, tip facing upwards) until golden-brown on the outside
Once they're done, let them cool for 5 minutes, then gently slide them out of the cones, moving from the broad to narrow end.
Repeat with the remaining strips of dough.

To fill the baked cones with the cream:

Whip the heavy whipping cream, sugar, and vanilla with a stand mixer, until thick, fluffy, and you see stiff peaks forming when you lift the beaters(if you are using a stand mixer, it will take 5 minutes to whip cream, sugar).
Fill each cone with the cream and store leftover cream in the fridge for 3 to 4 days.
Top with cherries or colored sugar, and it's ready to munch on. Enjoy!!!

How to Store Cream Rolls and Shelf life

Filled rolls will keep in the fridge in an airtight container for 3 to 4 days(although the texture is best on days one and two).
The cones can be made 2 to 3 days ahead and filled as needed as well. Make sure they're always in the fridge to prevent them from going soft in the humidity.

My Take:

Depending on how many cones you have, you can either prep them all at once, or do them in batches.
While baking, if any strips have separated, press them together while you remove the cones from the molds. It helps them keep their shape.
The oven-safe steel cones on which to mold the dough are essential.
While baking, if you see that the individual strips of dough seem to be separating, just gently lay the cone down horizontally and continue baking.

Dietary Comment:

The calorie count based on a 2000 calorie diet.
Per serving contains 198 calories, along with 21.36 g carbohydrates, 13 g fats, and 2 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!