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
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1 cup heavy whipping cream
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2 tablespoons pumpkin purée
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1/4 c powdered sugar
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1/4 c white sugar
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1 teaspoon vanilla extract
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1/4 teaspoon pumpkin pie spice
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1 package puff pastry sheets
Instructions:
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Roll out puff pastry sheets into a large 16×16 square
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Cut into 1 inch long strips
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Using cannoli tubes, spray with spray oil
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On the cannoli tube, wrap one strip around the tube making sure it overlaps
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place cannoli tubes on a greased baking sheet
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Bake for 20 min on 350 degrees F until golden brown
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Let cool fully
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In the meantime, make your cream filling
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Add the ingredients to a chilled medium-sized bowl or the chilled bowl of your stand mixer.
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Whip with an electric mixer until you’ve reached stiff peaks
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Fill a piping bag with your cream mixture
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gently remove baked dough shells from cannoli tubes and fill each with cream mixture
