Pistachio Rose Cream Rolls

Pistachio Rose Cream Rolls are flaky, crunchy rolls filled with cardamom and rose sweetened cream and topped with pistachio dust. 

Pistachio Rose Cream Rolls

To make all you need is Kawan Paratha or puff pastry cut into long strips. Wrap the strips around foil or steel pastry tubes and bake until golden and crispy. Fill with cardamom rose sweet cream and garnish with dried roses and pistachio dust.

Pistachio Rose Cream Rolls Pistachio Rose Cream Rolls

I absolutely love visiting bakeries in India when we visit. There’s always a lovely mix of new creations along with the classics such as cream rolls, pineapple cakes, black forest cake, and more. These cream rolls are inspired by the ones incased behind bakery glass shelves. 

Pistachio Rose Cream Rolls

Cream rolls are the perfect tea time dessert  and have tons of texture from the flaky outside to the creamy interior. The flavors of an all-butter dough and freshly whipped cream are unbeatable! To make things easy we use store bought parathas or puff pastry and cool whip, with a few additions the end result is an absolutely gorgeous Pistachio Rose Cream Roll that’s sure to wow your guests.

Pistachio Rose Cream Rolls

Pistachio Rose Cream Rolls Tips & Tricks

  • You can use steel pastry cylinders, steel straws, or bamboo wrapped in aluminum foil to wrap your pastry around.
  • Brushing it with heavy cream or an egg wash helps give the pastry that glistening golden layer.
  • Cool the puff pastry completely before filling with cream.

Pistachio Rose Cream Rolls

We’re partnering with Kawan USA this holiday season to share this beautiful dessert that comes together in no time. 

Love the combination of flavors here? Try my Pistachio Rose Cake or my Persian Love Cake.

Pistachio Rose Cream Rolls
Prep time
Cook time
Total time
Pistachio Rose Cream Rolls Flaky, crunchy rolls filled with cardamom and rose sweet cream and topped with pistachio dust.
Serves: 14-16 cream rolls
  • 3 Kawan parathas or 1 large puff pastry sheet cut into half inch wide strips
  • ¼ cup powdered sugar
  • 1 teaspoon rose water
  • ½ teaspoon cardamom powder
  • 4 oz cream cheese; softened at room temperature 
  • 1 cup cool whip
  • ¼ heavy cream or one whisked egg white 
  • 2 tablespoon powdered sugar
  • 1 tablespoon crushed pistachio
  • 1 tablespoon dried, edible rose petals
  1. Pre heat your oven to 400F.
  2. Cut ½ inch wide and 5 inch wide strips of Kawan paratha or puff pastry.
  3. Wrap the pastry strips around pastry cylinders or foil tubes and line on a greased baking tray.
  4. Brush pastry rolls with heavy cream or egg wash and bake for 15-18 minutes, or until golden and flaky.
  5. In a deep bowl whisk together softened cream cheese, powdered sugar, cardamom powder, and rose water. Fold in the cool whip.
  6. Fill a pastry bag or resealable bag with the cream. Pipe in the cream into the cooled pastry rolls. Dust all the filled pastries with powdered sugar, crushed pistachio, and edible rose petals.



6 thoughts on “Pistachio Rose Cream Rolls

    1. making this weekend. anything I can use instead of cool whip. can I make whip cream from heavy cream?

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