- 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.
In an oven:
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Place cream cheese blocks into an electric mixer bowl. Incorporate powdered sugar and begin beating at medium speed until it becomes soft.
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Once the mixture has turned soft, incorporate rose water. Additionally, incorporate the saffron milk mixture and mix for a few minutes until fully combined. In another bowl.
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Incorporate the whipping cream and beat with a hand mixer or stand mixer until soft peaks form. Incorporate this whipping cream into the cream cheese mixture.
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Use any icing tip to pipe the frosting.
The shells can be kept in an airtight container at room temperature.
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Store the cream horn shells with piped cream in the fridge; they can last for 3-4 days.
For cream cheese frosting
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Add cream cheese blocks in a bowl of electric mixer. Add powdered sugar and start beating this on on medium speed until soft.
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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,
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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.
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Pipe the frosting using any icing tip.
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The shells can be stored at room tempreture in an air tight container
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The cream horn shells with piped cream need to be stored in the fridge, they can be stored for 3-4 days.
