Cream rolls with rosewater and pistachios

As the crescent moon graces the night sky, signaling the arrival of Ramadan, Muslims worldwide embark on a journey of spiritual renewal, self-reflection, and communal unity. Ramadan holds profound significance in the Islamic faith, serving as a fasting, prayer, and charity time. But beyond its religious observance, Ramadan is also a time of cultural richness, cherished traditions, and unforgettable culinary delights.

Growing up, one of the fondest memories many of us carry from Ramadan is the aroma of delicious sweets wafting through the air, filling our homes with warmth and anticipation. Among these cherished treats are cream rolls infused with the delicate fragrance of rosewater and adorned with crunchy pistachios. These delectable delights not only tantalize the taste buds but also evoke a sense of nostalgia, transporting us back to our childhood days spent eagerly awaiting the breaking of the fast. Our local bakery was famous for a lot of confectionery and cream rolls were a hot favourite. I did not much like the taste but admired the pastry’s shape and flakiness. 

As we dedicate ourselves to fasting and prayer during this sacred month, let us also take a moment to appreciate the simple joys that bring us together. Whether it’s sharing a meal with loved ones, breaking bread with neighbors, or indulging in a decadent dessert, Ramadan is a time to celebrate the bonds of kinship and the richness of our shared humanity.

To all those observing fast during this auspicious occasion, I dedicate this sweet creation of cream rolls with rosewater and pistachios. May its crunchy, flaky exterior and creamy sweet filling serve as a reminder of the blessings of Ramadan and the joy of coming together as a community.

Ramadan Mubarak!!

Preparation Time: 20-25 minutes
Cooking Time: 20-25 minutes
Servings: 12-15

Ingredients

• Puff pastry dough (10-12 sheets medium) 1 pack 
• Egg, 1 beaten (for egg wash)
• Crushed/powdered pistachios ½ cup for garnish
• Dried rose blooms for garnish
• For the cream filling:
• Whipping cream 500 ml
• Icing sugar 60 gms
• Rosewater 1 tbsp

Method

1. Preheat your oven to 180°C. Line a baking sheet with parchment paper and set aside.
2. Thaw the puff pastry dough according to the package instructions if using frozen dough. If making homemade dough, roll it out into a rectangle about 1/4 inch thick.
3. Using a sharp knife or pizza cutter, cut the dough into strips.
4. Use aluminium foil molds or cream roll molds to wrap the strips making sure the strips overlap and there is no gap. Brush the tops of the pastry with the beaten egg to create a shiny, golden crust.
5. Bake the pastry spirals in the preheated oven for 15-20 minutes, or until they are puffed up and golden brown. Remove from the oven and let cool completely on a wire rack. Gently take them out from the molds, taking care not to break the spirals.
6. In a mixing bowl, whip the cream until soft peaks form. Add the powdered sugar, and rosewater, and continue to whip until stiff peaks form.
7. Once the pastry rectangles are completely cooled, carefully pipe a generous amount of the whipped cream filling into each pastry spiral.
8. Sprinkle crushed pistachios and dried rose blooms over the top of each cream roll for garnish.
9. Serve the cream rolls immediately, or refrigerate until ready to serve.