Almond Cream Rolls von Food with Style, fertig angerichtet

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Almond Cream Rolls Recipe

Name: Almond Cream Rolls Recipe
Yield: 10 pieces
Ingredients: 1 sheet puff pastry (store-bought); 1 medium egg yolk (for brushing); 50–60 g (½ cup) sliced almonds, lightly toasted; Oil for greasing the molds; 275 ml (1 ⅙ cups) heavy cream; 1 packet whipped cream stabilizer (about 2 tsp); 1 heaping tsp powdered sugar (about 1 ½ tsp); Powdered sugar for dusting

Delicate puff pastry rolls, baked until golden, filled with airy whipped cream and a fine almond aroma – a heavenly treat for any occasion.

Servings

10 pieces

Cook Time 25 minutes

Ingredients

1 sheet puff pastry (store-bought)
1 medium egg yolk (for brushing)
50–60 g (½ cup) sliced almonds, lightly toasted
Oil for greasing the molds
For the Filling
275 ml (1 ⅙ cups) heavy cream
1 packet whipped cream stabilizer (about 2 tsp)
1 heaping tsp powdered sugar (about 1 ½ tsp)
Powdered sugar for dusting

Directions

1
Lightly grease aluminum cannoli molds.
2
Cut the puff pastry lengthwise into strips about 2 cm (0.8 inch) wide. Use two strips for each roll: wrap the first strip loosely and slightly overlapping around the mold, then attach and wrap the second strip.
3
Brush the pastry rolls with egg yolk. Sprinkle with toasted sliced almonds and press them down gently.
4
Bake in a preheated oven at 190 °C (375 °F) top/bottom heat for about 25 minutes until golden brown. Let cool completely, then carefully remove from the molds.
5
Whip the cream with the stabilizer and powdered sugar until stiff. Fill a piping bag with a narrow tip and fill the rolls from both ends with the cream.
6
Dust with powdered sugar and enjoy fresh. These rolls are not only eye-catching but also a true delight in taste.

Video

Almond Cream Rolls Questions

Why did my rolls stick to the cannoli molds?

The molds need a thin film of oil before the pastry goes on, and greasing them lightly is a step that's easy to rush. Just as important is letting the rolls cool completely before unmolding - warm puff pastry is still soft and clings to the metal, while cooled pastry contracts slightly and slides off. If one still resists, twist the mold gently rather than pulling the roll straight up.

Can I make these without cannoli molds?

You need something cone- or tube-shaped and oven-safe to wrap the 2 cm strips around, so cream horn molds work just as well as cannoli tubes. In a pinch you can shape sturdy aluminum foil into tight tubes and grease them the same way. Whatever you use, keep the diameter narrow enough that the piping tip can reach in from both ends to fill the roll.

What can I use instead of whipped cream stabilizer?

The stabilizer is there to keep the filling stiff inside the roll, so any substitute has to do that job. Cream whipped with only powdered sugar will soften and start to weep, which makes the pastry soggy from the inside. If you skip the stabilizer, fill the rolls immediately before serving rather than in advance.

Can I prepare anything ahead of time?

Yes - bake the shells and toast the almonds a day ahead, then cool them completely and keep them in an airtight container at room temperature. The filling is the part that shouldn't wait, since the recipe is built around serving the rolls fresh. Whip the cream and pipe it in from both ends shortly before you dust with powdered sugar and serve.

What are the most common mistakes with these rolls?

Wrapping the pastry strips too tightly is the big one - they're meant to go on loosely with a slight overlap so the layers have room to puff. Pulling them out of the oven before they're properly golden after about 25 minutes at 190 °C (375 °F) leaves the inside doughy and the shell too fragile to fill. And filling the rolls too far ahead softens the crisp pastry, so pipe the cream in shortly before serving.