ROSE AND PISTACHIO PUFF PASTRY CREAM HORNS

Rose and Pistachio Puff Pastry Cream Cones are a showstopper dessert that is bound to impress your guests. Air fryer puff pastry horns are filled with delicate rose flavoured shrikhand and topped with pistachio dust. This eggless recipe is a wonderful fusion of Indian and European cuisine. 






ROSE AND PISTACHIO SHRIKHAND CREAM CONES 


Inspiration for this recipe

I was recently watching a food and travel documentary on tv where a known British chef visited different cities in Italy. I learned there that Italians are really hot on pastries for breakfast! Sounds like I need another visit to Italy, pronto!!!

He ordered Sicilian cannolis from a cafe which were filled with a sweet ricotta filling. 

I researched the recipe and found that there are many different versions of similar pastries. The issue with these recipes is that the fillings use eggs in the cream. 

One of my favourite creamy desserts is Shrikhand so I decided to fill my cones with that. Instead of the traditional Shrikhand flavourings, I thought rose and pistachio would make a spectacular combination and a unique flavouring for Shrikhand. 

To make these cream horns light work, I decided to use ready-made shop-bought puff pastry for ease and speed. 

I chose to make the cones in the air fryer as I've found the air fryer is a brilliant and quick way to cook puff pastry. We recently made our Tandoori Paneer Tarte au Soleil and Air Fryer Punjabi Samosa Puffs with brilliant results. 


Puff Pastry 

Cream horns or cones are made from puff or flaky pastry. The pastry is cut into thin strips and wound around a conical mould and then baked until lightly golden and flakey. The result is mini cones that can then be filled with a variety of creamy fillings. 

There are various versions from different cuisines around the world. 

In Italy, these particular cones are called cannoncini - different to Sicilian cannoli! In Austria, they are known as Shaumrollen. In Russia, there is a version called Trubochki. 


What is Shrikhand? 

Shrikhand is a divine South Asian dessert most commonly eaten in Gujarat, India. It is a lightly sweet summer dessert made from strained natural yogurt. 

This thickened yogurt is then sweetened with caster sugar and flavoured with saffron, nuts, and spices such as cardamom. 

Shrikhand can be eaten alone or with poori - deep-fried Indian bread. 

We love our Homemade Instant Shrikhand with cream as it is a quick alternative to shrikhand made with strained yogurt. This version uses Greek yogurt which is naturally thicker. Adding whipped cream gives the shrikhand a phenomenal silky finish. 

Modern cooking in India has now brought to light many different shrikhand flavours. A very popular version is Mango Shrikhand

Check out our Sugar-free Shrikhand with Saffron if you are avoiding refined sugar in your diet. 

Ingredients 

(exact measurements and method can be found in the recipe card below)

Ready-made Puff Pastry - any good quality puff pastry will do here. Remember to take out the pastry from the fridge a little while before using otherwise it will crack when you unroll it. However, make sure it doesn't warm too much otherwise it will be difficult to handle

For the cream/shrikhand

Natural full-fat yogurt - strain the yogurt - see method below

Caster sugar - use either caster sugar or grind granulated sugar in a spice blender until fine. 

Double cream/whipping cream/heavy cream - the cream makes the filling super silky and keeps it light

Rose essence - I prefer to use essence over rose syrup because I want the cream to remain white rather than become pink. Also rose essence is potent so only a few drops are required to flavour the cream. 

Pistachios - grind pistachios until they resemble a fine powder. 

Rose Petals - dried rose petals and/or rosebuds for garnishing. 

Special Equipment/Tools

1. Air fryer/Oven
2. Cream Roll Horn Moulds
3. Parchment Paper
4. Pizza Cutter 

Tips for the best puff pastry cream cones:

Keep the pastry cold - it will be difficult to handle once it warms. However, too cold and it will crack, so balance here is key!

If the pastry cracks a little you can try using a rolling pin to gently smooth some of the cracks. If it still looks a little cracked, keep the cracked side inside when twisting the strips onto the pastry cones. 

Overlap the pastry a little when twisting so that the cones are sealed all the way around. 

Once cooked, allow the pastry to cool a little before removing it from the metal cones - this prevents the pastry from collapsing when it is still warm. 

To save yourself from having to pipe the filling using a piping bag, you can alternatively use two spoons to push the filling in. Use a skewer to further push the filling in. The skewer can also be used to make a swirl pattern should you want. 

Keep the cream/shrikhand at room temperature. You will find it easier to fill the delicate pastries.

Fill the cones just before serving to prevent them from going soggy. 

You can make the shrikhand up to a day in advance but make the pastry on the day of serving as they will go stale pretty quickly!

How to make Puff Pastry Cones in the Airfyer

My new air fryer hack which I'm loving recently is air fryer puff pastry! I get a more even finish with the air fryer and usually, the puff pastry tends to only need between 5-7 minutes!



Making the cones is actually super simple, it just needs some patience. 

Roll out your puff pastry onto a chopping board or worktop.

Using a ruler, cut the puff pastry into 2 cm strips. 

Wrap 1 strip around each metal cone, overlapping the pastry a little as you go.

Preheat the air fryer for 5 mins at 190C. 

Place the cones on parchment paper in the air fryer basket. Ensure that the pastries do not touch each other and give them enough space to expand. 

Air fry for 6 minutes at 190C or until lightly golden - you can open the tray to keep a check!

Allow cooling before removing the metal cones.

See the recipe card for the oven method!


How to make Rose and Pistachio Cream/Shrikhand

You can see our Shrikhand recipe for the traditional flavour (link under What is Shrikhand? above)

1. First, we have to strain the natural yogurt. 

2. Place 2 kitchen paper/towels in a colander. Keep a bowl under the colander to collect the liquid.

3. Spoon the yogurt onto the kitchen paper and top with another kitchen towel. 

4. Place a weight such as a bowl onto the yogurt. Allow to strain for around 30 mins-1 hour whilst preparing the cones. 

5. Whisk double cream (I like to bring it close to room temperature as it whisks so much faster!)

6.Fold in the strained yogurt.

7.Add the caster sugar and rose essence and mix thoroughly. You will see that the cream becomes silky and glossy.

It is now ready to be filled into the cones! 

How to fill Cream horns?

Fill a piping bag fitted with a large star nozzle with shrikhand/cream and pipe into cool pastry/cream horns. 

However, we just spooned the shrikhand using a teaspoon, as we didn't want to waste any cream/shrikhand.  Use a skewer to push more cream into the pastry. 


If you love the sound of this fusion recipe, some other fusion sweets you might like are our Peanut Chocolate Barfi, Clotted Cream Peda, and Nutella Barfi

Some savoury fusion recipes we make again and again are Tandoori Paneer Galette, Hash Brown and Pineapple Chaat, Mogo Chips 65, Cardamom Potato Dauphinoise and Vegan Brussels Sprouts Korma

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cream horns, puff pastry, vegan, shrikhand, summer dessert
Dessert
Russian, Ukrainian, Italian, Austrian
Yield: 12-15
Author: Hayley Dhanecha
ROSE AND PISTACHIO PUFF PASTRY CREAM HORNS

ROSE AND PISTACHIO PUFF PASTRY CREAM HORNS

This easy cream horn recipe is made with readymade puff pastry that is wrapped on moulds and air fried until golden flakey and filled with a creamy and luscious rose and pistachio shrikhand filling!
Prep time: 20 MinCook time: 15 MinInactive time: 20 MinTotal time: 55 Min

Ingredients

Rose Pistachio Shrikhand
  • 2 cup full-fat yogurt (500g)
  • 1 cup double cream (250ml)
  • 1 cup caster sugar (225g)
  • 3-4 drops rose essence 
  • 4 tbsp. ground pistachio
Cones
  • 1 packet readymade puff pastry (320g 350mm x 225mm)
Garnish
  • Rose petals
  • Ground Pistachio

Instructions

Rose Pistachio Shrikhand
  1. First strain the yogurt (see
  2. How to make Rose and Pistachio Cream/Shrikhand section)
  3. Once you have strained yogurt, whisk the double cream and fold it into the strained yogurt. 
  4. Add the caster sugar and rose essence and mix throughly. 
  5. Once smooth and silky, if you wish add 1 tbsp. ground pistachio.
  6. Leave it to chill in the fridge. 
Puff Pastry Cone Air Fried
  1. Roll out your puff pastry onto a chopping board or worktop.
  2. Using a ruler, cut the puff pastry into 2 cm strips.
  3. Wrap 1 strip around each metal cone, overlapping the pastry a little as you go.
  4. Preheat the air fryer for 5 mins at 190C.
  5. Place the cones on parchment paper in the air fryer basket. Ensure that the pastries do not touch each other and give them enough space to expand.
  6. Air fry for 6 minutes at 190C or until light golden - you can open the tray to keep a check!
  7. Allow cooling before removing the metal cones.
Puff Pastry Cone Oven Baked
  1. Preheat the oven to gas mark 5-6, 220C, 425F. Line a baking sheet with parchment paper. Set aside.
  2. Use a pizza cutter to cut puff pastry sheets into 12-15 strips. Wrap each strip around the molds.
  3. Overlapping a little bit with each round. Place the mold at, end of the strip side down.
  4. Bake for 10-12 minutes, rotating the baking sheet halfway through baking. Keep an eye on them after 8 minutes.
  5. Allow the corns to cool.
  6. Remove the mold.
Fill the Cream Horns
  1. Fill a piping bag fitted with a star tip, with shrikhand, by draping it over a glass. or just use a teaspoon to fill the corns. 
  2. Fill each cream horn, sprinkle ground pistachio, and dried rose petals. 

Notes:

Serve cream horns straight away.

Nutrition Facts

Calories

230.66

Fat (grams)

9.83

Sat. Fat (grams)

5.22

Carbs (grams)

23.81

Fiber (grams)

0.30

Net carbs

23.51

Sugar (grams)

22.25

Protein (grams)

3.47

Sodium (milligrams)

51.77

Cholesterol (grams)

24.68

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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33 comments

  1. Isn't this perfect for an afternoon coffee break. Love the combination of flavours. Such a pretty looking pastry too.

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  2. What lovely little pastries. I've never heard of shrikhand but the flavours you describe sound like they would make amazing cream horns. I love how you made an easy version of this decadent pastry.

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    Replies
    1. Thanks a lot! This is really fun and quick dessert recipe:)

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  3. Oh wow - these are EXACTLY how I had them when I was a child. The recipe brings back so many great memories - definitely on my to-try list now!

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    Replies
    1. How exciting! So happy to know that :)

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  4. These Rose and Pistachio Puff Pastry Cream Cones are making me drool! I am gonna go to my kitchen and try making them. Yum!

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    Replies
    1. Thanks Dennis, sure you'll love these!

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  5. This is literally the best thing I've ever made. Followed the recipe to a T, and it is amazing. Delicious little pastries. Thank you so much, they are a favorite now and we will make them again, many many times.

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    1. Thanks Jenny, so happy that this recipe turned out so well for you :)

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  6. This pastry recipe of yours looks really delicious. I am so excited to make this for my siblings and serve these cream puffs with them with a hot black coffee. Thank you!

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  7. Such a fun, delicious, and decadent dessert! I was not familiar with shrikhand before-such a creative twist with the rose pistachio cream cones!

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  8. Oh my goodness these look so delicious! I love pastries with my evening tea and these would be so perfect! Saving the recipe now!

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  9. Beautiful Air fryer cream puff pastry horns! And the filling with rose flavoured shrikhand sounds innovative!

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  10. Hayley your rose and pistachio puff pastry cream horns look so pretty and inviting. The horns remind me of how my MIL and I would bake so many of them, painstakingly wrapping the pastry around each mould. We use to fill them with a savory stuffing for parties. Perhaps one day will try this recipe out.

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    Replies
    1. Thank you Mayuri for stopping by. One of my aunt used to make for us something so similar called Vol Au Vent using savoury filling, yes In the late 1970s / 80s they were essential for the buffet connoisseur! Thanks.

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  11. All your recipes are so amazing and unique. Even the combination of all the ingredients you have used sound so delicious. Can't wait to try it.

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    Replies
    1. Thank you so much for liking our recipes :)

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  12. Air fried puff pastry horns are filled with delicious rose flavoured shrikhand and topped with pistachio dust are certainly party pleasers.
    The eggless recipe is worth a try and clicks are stunning as well.

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  13. That is such a lovely and delicious fusion dessert. Air frying the puff pastry horns is a genius idea and that shrikhand filling is mouthwatering.

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  14. Rafeeda - The Big Sweet Tooth18 June 2021 at 14:36

    There was this bakery where we used to get their cream cones and yours just reminds me of them. I am truly in love with the shrikand filling with two very complex flavors of rose and pistachios.... Totally out of the world!

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  15. Shrikhand is my favorite dessert. Your air fried puff pastry horns with that rose and pistachios flavored shrikhand looks absolutely delicious!

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  16. Pastry horns are childhood fav, I love those creams filled inside. YOu have made it so beautifully. Air fryer sounds awesome here! and the filling seems so flavorful n yum

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  17. Puff pastry horns filled woth rose and pistachio shrikhand sounds and looks so delicious. they ould make a wonderful treat for sure.Lovely recipe.

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  18. Pastry horns are such a fun dessert. Filled with the shrikhand, sounds so good. I have to try some when I have some family over next time. I am sure they will love it.

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  19. Oh Wow! These look just like out of a pastry shop! My husband loves these cream horns and thanks for the detailed recipe to make them.

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