Presenting Pumpkin Spiced Cream Rolls! Cream rolls are a classic Afghan baked good, enjoyed as a brunch item, dessert, or just because. They’re traditionally filled with a simple plain cream.
This fusion take has a twist— filled with pumpkin spiced cream filling, sprinkled with pistachios, it’s the perfect fusion creation for your Thanksgiving table.
* This dish requires cannoli tubes. You can find them on my Amazon storefront https://www.amazon.com/shop/imanistan
Pumpkin Spiced Cream Rolls Recipe
Ingredients
1 cup heavy whipping cream
2 tablespoons pumpkin purée
1/4 c powdered sugar
1/4 c white sugar
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1 package puff pastry sheets
Instructions:
Roll out puff pastry sheets into a large 16x16 square
Cut into 1 inch long strips
Using cannoli tubes, spray with spray oil
On the cannoli tube, wrap one strip around the tube making sure it overlaps
place cannoli tubes on a greased baking sheet
Bake for 20 min on 350 degrees F until golden brown
Let cool fully
In the meantime, make your cream filling
Add the ingredients to a chilled medium-sized bowl or the chilled bowl of your stand mixer.
Whip with an electric mixer until you’ve reached stiff peaks
Fill a piping bag with your cream mixture
gently remove baked dough shells from cannoli tubes and fill each with cream mixture
serve by placing on a platter, sprinkle with powdered sugar and crushed pistachios
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