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Cream Roll

Cream Roll

Cream rolls (similar to cream horns) are definitely not an everyday dessert. While they are fairly simple to make, the process of cutting and winding the strips around a mold does require some attention. This weekend we celebrated my baby nephew turning 40 days, which is one of the biggest milestones for both the baby and mom in our culture. In celebration of this special occasion, I made my sister her favorite dessert, cream rolls. These are actually a staple Afghan dessert.

Afghan Cream Roll is a scrumptious dessert. The crispiness of the pastry outside pairs wonderfully with the soft and creamy filling inside. The layers of crispy pastry with the cream just melt in your mouth. The best part is that they might look overly sweet, but they are not. They also look very impressive when served to guests. They are great for any occasion, party, or holiday. Making them might seem a little tedious, but actually they are a lot of fun to make.

The Recipe & How To

PREPARATION -- ~10 - 15 Minutes

BAKE TIME -- ~20 minutes

SERVINGS -- 12-15


- 2 sheets puff pastry (1 box)

- 2 cups heavy cream

- ¾ cup powdered sugar 

- 1 packet stabilizer for whipping cream (1 Tbsp)

- 2 Tbsp mascarpone

- 1 tsp rose water 


1. Place one puff pastry sheet on a lightly floured surface and remove the separators from the puff pastry. 

2. Roll the first sheet with a rolling pin until it reaches to a 15 x 15 size.

3. Cut into 1 inch width strips. I used a ruler to get same size.

4. Roll the strips around the molds.

There are several options for the molds. You can use cream horn molds or you can shape aluminum foil to wrap the strips around. I used my DIY molds. I like my cream roll molds to be straight (not horn shaped), not too thick, and I like the size to be bigger to give myself room to hold the mold on both sides when working with the dough and when removing the roll onced baked. My molds are about 8 inches long and 1/2 inch thick. 

5. Repeat with second puff pastry sheet. Preheat oven to 350°.  Place the molds in a baking tray. Bake for 20 minutes until dough is puffed and light golden brown. 

6. Add the heavy cream, mascarpone, and rose water in the chilled bowl. Using a stand mixer or electric hand mixer beat the heavy cream on medium speed until it thickens.

7. Gradually add the powdered sugar and whipping cream stabilizer and beat on high speed until stiff peaks form. 

8. Allow rolls to cool. 

9. Fill the rolls with the cream and dust with powdered sugar and pistachio powder.

10. Place in refrigerator and server chill. Enjoy!

11. Tip: Keep checking the rolls once they are in the oven as they can burn quickly.

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1 Comment

May 21

Hi, love this recipe. What are your molds made of? How did you make them?

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