Hungarian Cheesy Cream Horn (Sajtos Rolo)

In Hungary, these cream horns are more to cream ROLLS instead horn-shaped. Their mold is slightly differ to the mold am using (I use cream horn mold, while their rolls mold is straight cylinder shape). These are to die for and a must for Christmas in my household.

Shells

1 package puff pastry, store bought

1 yolk, beaten

Preheat oven to 400 F

Thaw puff pastry, unroll from the wrapper, and slice into 6 strips

Roll one strip on one mold, following the shape of the mold

Brush shells with beaten yolk and bake for 15 mins

Cool before removing from the mold as mold would be super hot.

Cool completely before filling.

Filling

150 ml milk

100 g cream cheese, either from tub (for spread) or from block

70 g butter, salted or unsalted, adjusting salt in the ingredient for flavor.

1 yolk

1 tbsp flour

150 g grated mozzarella cheese

salt to taste (you can also add white pepper powder)

Combine milk, flour, yolk, cream cheese and 50 g of cheese in a pot, beating with electric mixer. Sprinkle in salt and white pepper and bring mixture to boil on medium heat, stirring often. Mixture will be thickening.

Take off from heat and let cool to room temperature, completely

Once mixture is cooled, beat in left over butter and another 50 g of grated cheese.

Pour filling into a piping bag of ziplock bag, snipped the corner

Serving

Pipe some filling into shells and give some leftover cheese, the pipe some more filling, then top the filling with cheese again

Serve and enjoy 🙂

Sajtos Rolo

Hungarian Cheesy Cream Horn


Ingredients

Shells

  • 1 package puff pastry store bought
  • 1 yolk beaten

Filling

  • 150 ml milk
  • 100 g cream cheese either from tub (for spread) or from block
  • 70 g butter salted or unsalted, adjusting salt in the ingredient for flavor.
  • 1 yolk
  • 1 tbsp flour
  • 150 g grated mozzarella cheese
  • salt to taste you can also add white pepper powder

Instructions

Shell

  • Preheat oven to 400 F
  • Thaw puff pastry, unroll from the wrapper, and slice into 6 strips
  • Roll one strip on one mold, following the shape of the mold
  • Brush shells with beaten yolk and bake for 15 mins
  • Cool before removing from the mold as mold would be super hot.
  • Cool completely before filling.

Filling

  • Combine milk, flour, yolk, cream cheese and 50 g of cheese in a pot, beating with electric mixer. Sprinkle in salt and white pepper and bring mixture to boil on medium heat, stirring often. Mixture will be thickening.
  • Take off from heat and let cool to room temperature, completely
  • Once mixture is cooled, beat in left over butter and another 50 g of grated cheese.
  • Pour filling into a piping bag of ziplock bag, snipped the corner
  • Pipe some filling into shells and give some leftover cheese, the pipe some more filling, then top the filling with cheese again

Video

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