Eggless Cream Rolls / Cream Horns.

  I always feel nostalgic when I see or hear about these cream rolls. I have grown up eating these as a child on every Sunday, which I really used to look forward to. They truly remind me of my childhood days and is one of the desserts which is very close to my heart.

The crispy, buttery pastry filled with light airy cream is a match made in heaven. Here presenting an easy way of making these homemade cream rolls from scratch by making and using rough puff pastry which I think is much less messy and time consuming compared to the traditional way of making the pastry in which you have to fill the butter inside the dough. These taste just as I used to have them as a kid, bringing a lot of those happy memories back.

So lets get started and make these heavenly tasting treats to share with our next generation.


1.  The rough puff pastry can be used for many other things that require the recipe of the rought puff pastry.

2. In the first starting steps do not knead the dough using hands to avoid transferring heat from your hands.

3. Use chilled water and chilled butter.

4. Soft butter or warm water can result in a tough pastry.

5. Fold atleast 6-8 times minimum to achieve the flaky layers. Always refrigerate before rolling it again.

6. Add water gradually when making the dough.

7. You can store the dough in the refrigerator for 2 weeks or in the freezer for about a month or two.

: 10-12 small to medium pieces.
Prep Time: 2 hours
Cook Time: 30-40 minutes

Ingredients for the Pastry
  • 1 cup all purpose flour ( Maida )
  • 3/4 cup cold butter
  • 4-5 tbsp ice cold water
  • 1/2 tsp salt

Ingredients for the Cream filling (2 options)

Option 1
  • 1/2 cup heavy whipping cream
  • 1-2tbsp powdered sugar ( if you add too much sugar,cream is going to be runny
Option 2

       1/2 cup softened butter
       1/2 cup icing sugar (a little more if you want)
       2-3 tbsp milk
       1 tsp of vanilla essence


1. Sieve together all purpose flour and salt.

2.  Chop the butter into small cubes.

3. Add the cubed butter into the flour and mix using a spatula ( not hands ).

4. Now add 4-5 tbsp of chilled water gradually and continue mixing using the spatula.

5. Now gently combine using fingers. Do not knead. We do not want to melt the butter.

6. Wrap it in a clingfoil and freeze for 15 minutes.

7. After 15 minutes, when the dough is chilled, take it out on a slightly dusted surface. Pat and spread in a rectangular shape. ( Do not roll the dough. ) Fold it like an envelope as shown below.

8. Wrap it in clingfoil and freeze for 15 minutes. Repeat this process of rolling folding and freezing for 6-8 times. This will help form the layers.
When it becomes easy to handle you can use the rolling pin to roll.

9. After 4-5 folds, the dough will come together and it will be much easier to roll and fold.

10. After rolling and folding 6-8 times, the pastry dough is ready. Now wrap in clingfoil and refrigerate for 1 hour minimum before using it.

11. When you are ready to use the pastry, take it out from the refrigerator. Cut it into 2 equal parts and roll 1 part into a nice 1/4 inch rectangular sheet. Store the other half in the refrigerator for some other recipe or to make another batch of cream puffs.

12. Cut it into 1/2 -1 inch thin strips, and roll it on the cones. If you do not have cones, use rolled up aluminum foil to create a mold.

13.  Bake in a preheated 350F / 180C oven for 35-40 minutes or till you see a golden crust.

14. Once baked, take them out of the oven, and let them cool to room temperature. Then, the rolls are ready to be filled.

15. For the cream filling 

Option 1.

Whip 1/2 cup chilled cream with sugar till you see soft peaks

Option 2

If you are using option 2 for filling...then whip the softened butter till it changes color ( becomes lighter) add powdered sugar follwed by adding  milk slowly....whip everything together till its nice and light

16. Fill the preferred choice of cream into the cooled pastry by using a piping bag. Enjoy!