Cream rolls were one of my favourite bakery treats growing up in Bhopal. These Indian bakery-style cream rolls have crisp, flaky puff pastry shells filled with a sweet and creamy filling. Instead of baking them in the oven, I make these cream rolls in the air fryer, where the pastry turns beautifully golden and crisp.
This easy air fryer cream roll recipe uses ready-made puff pastry, so there is no need to make pastry from scratch. The cooled pastry horns are filled with a lightly flavoured cream cheese or ricotta filling. They are simple to prepare and make a lovely dessert for festivals, celebrations or when you are craving an old-fashioned bakery treat.
Growing up, cream rolls were one of those simple treats that made holidays special. My dad and I often enjoyed them along with favourites such as poha, jalebi, samosa, kachori and gulab jamun. Making these cream rolls at home in Melbourne always brings back those memories.
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Air fryer cream roll video
Watch the short video below to see how I wrap the puff pastry around the cream horn moulds, air fry them until golden and pipe in the creamy filling.
Why you will love this recipe
- Easy puff pastry shortcut: Ready-made puff pastry makes these cream rolls much easier than preparing pastry from scratch.
- Air fryer method: The pastry turns crisp and golden without needing to heat a large oven.
- Bakery-style treat: These are inspired by the cream rolls commonly found in Indian bakeries.
- Prepare ahead: You can prepare the pastry shells first and add the filling closer to serving time.
Equipment
- Air fryer
- Cream horn moulds
- Pizza cutter or sharp knife
- Mixing bowl or food processor
- Pastry bag or piping bag
- Rubber spatula
- Baking paper
Key ingredients
You only need a few basic ingredients to make these air fryer cream horns. Refer to the recipe card below for the exact quantities.
- Puff pastry sheets: Frozen ready-made puff pastry makes the crisp outer shell. Let it thaw only until it is flexible enough to cut and wrap around the moulds.
- Cream cheese: Gives the filling a rich and creamy texture. I prefer Philadelphia cream cheese.
- Ricotta: This can be used instead of cream cheese for a lighter filling. Avoid overmixing it because the filling can become loose.
- Sugar: Adds sweetness to the cream filling. Use the quantity given in the recipe card.
- Cardamom, saffron or vanilla: These can be used to flavour the filling. Cardamom and saffron give the cream rolls an Indian bakery-style flavour.
More easy desserts
How to make cream rolls in the air fryer
1. Allow the frozen puff pastry sheet to thaw until flexible. Use a pizza cutter to cut it into long strips. For a 24 x 24 cm sheet, I cut approximately six long strips.
2. Wrap each pastry strip around a cream horn mould, slightly overlapping the pastry as you go. Keep the prepared pastry horns chilled until ready to air fry.
3. Preheat the air fryer for 5 minutes at 170°C / 340°F. Line the air fryer tray with baking paper and place the prepared cream rolls in a single layer.
4. Air fry at 170°C / 340°F for approximately 15-17 minutes, or until the puff pastry is crisp and golden brown. Spray with a little oil once during cooking if required. Allow the shells to cool completely before filling.
5. Combine the filling ingredients in a bowl or food processor until smooth. Do not overmix, as the filling can become runny. Transfer the mixture to a piping bag.
6. Once the pastry shells are completely cool, pipe the creamy filling into each shell. Serve immediately or refrigerate until ready to serve.
Air Fryer Cream Roll Recipe
Equipment
- Air fryer
- icing tip
- icing bag
- 6 cream horn moulds
Ingredients
Cream roll shells
- 1 puff pastry sheet the sheet is approx 24cmx24cm . You can use low fat sheets as well.
For frosting
- 1 cup cream cheese or ricotta cheese Use ricotta cheese for a low fat option.
- 4 tablespoon sugar use powdered sugar,adjust as per taste.
- ½ teaspoon cardamom powder
- few strands saffron
Instructions
Cream horn shells in air fryer.
- To thaw the frozen sheets, allow them to sit for a few minutes until they have reached room temperature. Then, take a pizza cutter and use it to cut long strips in the baking sheet.
- Roll the strips across the cream horn shells.
- Before starting the cooking process, it is recommended to preheat the airfryer for a duration of 5 minutes at a temperature of 170C/340F. Before placing them on a tray, make sure to line it with baking paper to prevent sticking.
- In an airfryer, start cooking 170 deg C/340 deg F and bake them for approximately 15-17 minutes or until they turn a beautiful golden brown color. Spray oil once in between.After they are done, allow them to cool before adding the filling.
Prepare the cheese filling
- The next step is to combine all of the ingredients by mixing them in a bowl or using a food processor. After mixing the ingredients, carefully transfer the mixture into a piping bag.
- Take the cream roll shells and carefully pipe the filling into them.
- Store the cream rolls in the fridge for a few days
Video
Storage
For the crispiest cream rolls, keep the pastry shells and filling separate and fill them closer to serving time. Once filled, the pastry gradually softens as it absorbs moisture from the cream.
Keep any filled cream rolls refrigerated in an airtight container. Unfilled pastry shells are better for preparing ahead because they retain their crisp texture for longer.
Variations and substitutions
Oven method: You can also bake the cream roll shells in a fan-forced oven at 170°C / 340°F for around 30 minutes or until crisp and golden brown.
Ricotta filling: Ricotta can be used instead of cream cheese for a lighter option. Mix it gently with the sugar rather than beating it for too long, as overmixing can make the filling wet.
Vanilla cream rolls: Add vanilla extract to the filling for a simple bakery-style vanilla flavour.
Cardamom and saffron cream rolls: Add cardamom and saffron to give the filling the flavour of an Indian mithai-style dessert.
For another rich creamy filling, you can also use the filling from my gulab jamun cheesecake shots.
Top tips
- Keep the puff pastry cool. If it becomes too soft while you are working with it, chill it again before air frying.
- Slightly overlap the puff pastry strips as you wrap them around the cream horn moulds so the pastry holds its shape.
- Do not overcrowd the air fryer. Leave a little space between the pastry horns so hot air can circulate around them.
- Let the pastry shells cool completely before piping in the cream. Warm pastry can soften the filling.
- Do not overmix cream cheese or ricotta filling. Stop once it is smooth and combined.
- For the crispiest texture, fill the cream rolls shortly before serving.
FAQ
Cream roll and cream horn are commonly used for this style of dessert made by wrapping strips of puff pastry around a mould and filling the baked shell with a sweet creamy filling.
Yes. I air fry these puff pastry cream roll shells at 170°C / 340°F for approximately 15-17 minutes, or until crisp and golden brown.
Cream cheese or ricotta filling can become loose if it is mixed for too long. Mix only until the ingredients are smooth and combined, then transfer the filling to a piping bag.
Yes. For the best texture, prepare the pastry shells ahead and store them separately from the filling. Fill the cream rolls closer to serving time so the pastry remains crisp.
I use a sweet cream cheese or ricotta filling flavoured with cardamom, saffron or vanilla. The pastry shells should be completely cool before adding the filling.
Conclusion
These air fryer cream rolls are an easy way to recreate the classic Indian bakery treat at home. Ready-made puff pastry keeps the recipe simple, while the air fryer gives the cream horn shells a crisp, golden finish. Fill them with cardamom-saffron cream, vanilla cream cheese or ricotta and enjoy them fresh for the best texture.
Happy baking!
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