Vanilla Cream Rolls
Flaky puff cones piped full of light vanilla buttercream — the iconic Indian bakery “cream roll” born from a metal cone wrapped in pastry and baked to crisp gold.
Per serving
Ingredients
- 300 gHome puff pastry
- 100 gButter or margarine, softened
- 80 gIcing sugar
- 1 tbspVanilla essence
- 1 tbspMilk, to brush
Method
- 1
Roll the puff pastry to 3 mm thick and cut into long strips about 2 cm wide.
- 2
Lightly grease metal cream-roll cones. Starting from the tip, spiral a strip of pastry around each cone, overlapping each turn slightly. Press the end gently to seal.
- 3
Place cones on a parchment-lined tray, brush the pastry with milk, and bake at 220°C for 10 to 12 minutes until deep golden and puffed.
- 4
Cool 5 minutes, then gently twist the cones out — the pastry shells stay intact. Cool fully on a rack.
- 5
For the cream filling, beat the softened butter, icing sugar and vanilla together with a hand mixer until pale, light and fluffy — about 3 minutes. Transfer to a piping bag with a star nozzle.
- 6
Pipe the buttercream into each cool pastry cone from the wide end until full. Serve immediately or store refrigerated.