Afghan Creme Roll – cream rolls

written by Mirriam Seddiq
12 · 23 · 21

Afghan creme roll are delicious. First, you can buy the creme roll molds at amazon here. This recipe goes amazing with our Afghan chai. You can watch me make that here.

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afghan creme roll

Afghan Creme Roll – cream rolls


  • Author: MirriamSeddiq

Description

These light, crisp, cream-filled pastry horns are perfectly paired with Afghan chai or an other not-sweet tea. Or, for that matter, a nice cup of black coffee! Buttering between the layers makes for a crispy flaky dessert that is worth dreaming about. Here is what you need.


Ingredients

Scale

Pastry

3 1/2 C Flour

4 Eggs

1/4 C Sugar

4 tbs oil

pinch salt

1/2 C water

melted butter

Filing

heavy cream

2 tablespoons powdered sugar

1 teaspoon cardamom

crushed pistachios

2 teaspoon vanilla extract 


Instructions

1. Crack four eggs. Whisk.

2. Add oil.

3. Add granulated sugar and salt.

4. Mix all together.

5. Stir flour in.

6. Slowly mix water in. Watch video. But if flour is sticky, add flour a tablespoon at a time until good texture.

7. Knead dough. Put in cling wrap and let rest for 20 minutes.

8.  Preheat oven to 350 F.

9. Butter your creme roll molds.

10. Take rested dough, I cut it in half, and do two batches.

11. Roll into a rectangle.

12. Take melted butter and cover rectangle of dough. Fold over as shown in video. (creates layers)

13. Set in fridge and let rest 20 more minutes.

14. Take out, and roll into rectangle, again.

15. Take cookie cutter and cut into 1 inch strips. Take buttered mold and wrap around mold, overlapping. (see video)

16. Bake in oven for 20 minutes. Could be 25. Flip half-way through.

17. Make filling by putting heavy cream, powdered sugar (can sift), into bowl. I start with 2 tablespoons, 1 tsp cardamom, 2 tsp vanilla extract. Mix with stand mixer until creamed.

18. Prepare a plate with powdered sugar. You are going to roll the cream rolls liberally in powdered sugar. Can also cover in pistachios.

19. Take pastry bag, fill with cream, and fill cream rolls.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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Comments

1 Comment

  1. Denys Beecher

    Made a half recipe after seeing how many rolls Mirriam turned out in the video. Ended up mending-and-making-do a bit with the molds I used (thanks for nothing Bed Bath and Beyond) so my rolls weren’t as pretty but they tasted excellent.

    Reply

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