Air Fryer Cream Roll Recipe
Crispy Indian bakery-style cream rolls made with puff pastry in the air fryer and filled with a sweet cardamom and saffron cream cheese or ricotta filling.
Servings: 6 people
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