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 Vegan Curry Puffs , Air fryer Puff Pastry Chilli Cheese Pineapple Parcels , Tandoori Paneer Tarte au Soleil and Air Fryer Punjabi Samosa Puffs with brilliant results.
The air fryer also works brilliantly for Kataifi pastry and Phyllo Pastry like in our Sutarfeni and Air fryer Baklava recipe.
Have you tried baking a cheesecake in the air fryer? Have a look at my Vegan Burnt Basque Cheesecake recipe.
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.
Love puff pastry recipes? Have a look at my Indian-French fusion Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream and Cardamom Pistachio Palmiers .
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. I used rose essence in this Turkish Delight Ice Cream .
Pistachios – grind pistachios until they resemble a fine powder.
Rose Petals – dried rose petals and/or rosebuds for garnishing.
Special Equipment/Tools
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)
First, we have to strain the natural yogurt.
Place 2 kitchen paper/towels in a colander. Keep a bowl under the colander to collect the liquid.
Spoon the yogurt onto the kitchen paper and top with another kitchen towel.
Place a weight such as a bowl onto the yogurt. Allow to strain for around 30 mins-1 hour whilst preparing the cones.
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.
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
ROSE AND PISTACHIO PUFF PASTRY CREAM HORNS
Ingredients
- 2 cup full-fat yogurt
- 1 cup double cream
- 1 cup caster sugar
- 3-4 drops rose essence
- 4 tbsp. ground pistachio
- 1 packet readymade puff pastry 320g 350mm x 225mm
- Rose petals
- Ground Pistachio
Instructions
- First strain the yogurt (see
- How to make Rose and Pistachio Cream/Shrikhand section)
- Once you have strained yogurt, whisk the double cream and fold it into the strained yogurt.
- Add the caster sugar and rose essence and mix throughly.
- Once smooth and silky, if you wish add 1 tbsp. ground pistachio.
- Leave it to chill in the fridge.
- 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 light golden - you can open the tray to keep a check!
- Allow cooling before removing the metal cones.
- Preheat the oven to gas mark 5-6, 220C, 425F. Line a baking sheet with parchment paper. Set aside.
- Use a pizza cutter to cut puff pastry sheets into 12-15 strips. Wrap each strip around the molds.
- Overlapping a little bit with each round. Place the mold at, end of the strip side down.
- Bake for 10-12 minutes, rotating the baking sheet halfway through baking. Keep an eye on them after 8 minutes.
- Allow the corns to cool.
- Remove the mold.
- 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.
- Fill each cream horn, sprinkle ground pistachio, and dried rose petals.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
ROSE AND PISTACHIO PUFF PASTRY CREAM HORNS
Ingredients
- 2 cup full-fat yogurt
- 1 cup double cream
- 1 cup caster sugar
- 3-4 drops rose essence
- 4 tbsp. ground pistachio
- 1 packet readymade puff pastry 320g 350mm x 225mm
- Rose petals
- Ground Pistachio
Instructions
- First strain the yogurt (see
- How to make Rose and Pistachio Cream/Shrikhand section)
- Once you have strained yogurt, whisk the double cream and fold it into the strained yogurt.
- Add the caster sugar and rose essence and mix throughly.
- Once smooth and silky, if you wish add 1 tbsp. ground pistachio.
- Leave it to chill in the fridge.
- 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 light golden - you can open the tray to keep a check!
- Allow cooling before removing the metal cones.
- Preheat the oven to gas mark 5-6, 220C, 425F. Line a baking sheet with parchment paper. Set aside.
- Use a pizza cutter to cut puff pastry sheets into 12-15 strips. Wrap each strip around the molds.
- Overlapping a little bit with each round. Place the mold at, end of the strip side down.
- Bake for 10-12 minutes, rotating the baking sheet halfway through baking. Keep an eye on them after 8 minutes.
- Allow the corns to cool.
- Remove the mold.
- 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.
- Fill each cream horn, sprinkle ground pistachio, and dried rose petals.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Cheesecake Lassi is our new favourite summer drink. Like the name suggests, this lassi incorporates delicious cheesecake flavours and is adaptable to suit your taste. It can also be ready in under 10 minutes, so perfect for last-minute get-togethers!
MANGO CHEESECAKE LASSI
Go to any Indian restaurant, pretty much anywhere in the world and mango lassi will be on the menu! Traditionally, mango lassi would not be served in India – only the plain sweet version, but now due to modernization, it can be found there too.
I love lassi because it is such a satisfying and cooling drink and substitutes the need for any desserts! The sweetness curbs cravings and the yogurt base is the perfect accompaniment to spicy or savoury meals.
Some lassis recipes that we go back to time and time again are our Caramel Lassi and Rose Lassi . When we crave a decadent treat, we love our Piyush Lassi which has wonderful Indian flavours.
My brother loves his lassi to be made with kefir rather than yogurt, so he often makes Kefir Mango Lassi .
Leftover strawberries go into our Strawberry Lassi
This lassi has a delicious combination of cooling yogurt and thick soft cheese. Mango puree or pulp provides the quintessential flavour.
I love cheesecakes! I have to admit, my favourite part is probably the crumbly biscuit base so I thought of topping the lassi with crushed biscuits. Why not try our Eggless Mango and Coconut Cheesecake which can be made in the Instant Pot or electric pressure cooker.
Ingredients:
☆ Yogurt – we have used ready-made dairy Mango Yogurt but you can use natural yogurt too, storebought or homemade. For this recipe, you may use full or low-fat protein-packed Greek yogurt or any plant-based yogurt too.
Sometimes we love to use Kefir for an extra boost of probiotics.
☆ Mango Pulp – You can use fresh, frozen, or canned pulp in this recipe. If using fresh mangoes to make pulp make sure to choose sweet ripe variety.
☆ Soft Cheese – soft cream cheese is the highlight of this recipe and lends a flavour of cheesecake and gives lassi a thickness and volume, so do not skip it. We have used full fat but you may use light or low fat.
☆ Digestive biscuits or Graham crackers – you can not imagine a perfect cheesecake without biscuit crust. It gives a lovely taste and texture to the recipe.
☆ Fresh mango – to garnish we have used fresh mango pieces. Choose mangoes that are less fibery. See below how to cut perfect mango cubes.
☆ Ice – Lassi has to be served chilled. If the ingredients are not cold or if it’s a super hot day, you will need some ice for this recipe. If no ice on hand just chill the lassi in the refrigerator for 10-15 minutes before adding the biscuit.
☆Sweetener if using natural yogurt – If using natural yogurt and fresh mango pulp that is not sweet enough you may use honey, sugar, agave, maple, or stevia.
How to cut Mango into Cubes?
As mangoes are very juicy, it can be a messy job cutting them so keep a plate nearby!
The first thing to remember that if you want to cut a mango is use ripe but firm mango. If it’s too ripe you won’t be able to cut, it will just create a mess and you won’t get perfect cubes. It is better to turn these mangoes into pulp.
Make sure you wash the mango properly before cutting it as the skin can be sticky and may have some dirt that will transfer onto the flesh.
Note – mangoes have a large stone in the centre, so instead of cutting directly down the centre, cut down the side of the stone.
Tips and Suggestions
Storage
MANGO CHEESECAKE LASSI
Equipment
- Blender
Ingredients
- 1 cup Mango Yogurt - can use natural yogurt too
- 1 cup Mango Pulp
- 2 tbsp. Soft Cheese
- 2-3 digestive biscuits crushed
- 5-6 tbsp. ice
- Fresh mango peeled and cubed
Instructions
- In a big jug or blender add ice, yogurt, mango pulp and soft cream cheese.
- Blend until smooth.
- Serve in a serving glass, top it up digestive biscuit crumbs and fresh mango pieces.
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
