Excellent recipes for puff pastry tubes with delicious creams? Christmas recipes that you can only find here

Looking for excellent recipes for puff pastry tubes with delicious creams?

Look no further than our collection of Christmas recipes that you can only find here.

These puff pastry tubes are a must-have on any festive table, with their tender dough and soft, creamy filling.

We’ll show you how to wind the tubes correctly and what to do if you don’t have a mold. Stick around until the end of the article to find out!

Puff Pastry Tubes with Chocolate Vanilla Filling

Crispy and golden brown puff pastry tubes filled with a delicious sweet chocolate and vanilla filling – perfect for a quick and easy Christmas cookie.

Choose between vanilla and chocolate filling options or prepare both!

Ingredients

• 1 large egg
• some water
• 2 sheets of puff pastry
• 1 cup of mascarpone cheese
• 3/4 cup of powdered sugar
• 1 tablespoon of vanilla extract
• 2 cups of heavy cream
• 1 and a half tablespoons of cocoa powder

Method

• Preheat your oven to 375°F. Line the trays with baking paper, and set aside.
• In a mixing bowl, beat the egg with a splash of water to make an egg wash. Set it aside.
• Roll out one sheet of puff pastry on a floured surface to a thickness of about 1/8 inch. Cut the pastry sheet into equal-size rectangles, and place them on a baking sheet lined with parchment paper.
• Brush the egg wash onto the edges of the pastry rectangles.
• In another mixing bowl, beat together the mascarpone, powdered sugar, and vanilla extract until smooth.
• In a separate bowl, whip the heavy cream until it forms stiff peaks.
• Fold the whipped cream into the mascarpone mixture.
• Sift the cocoa powder over the mixture and fold it in until it is well combined.
• Using a spoon, spread the mascarpone mixture onto the pastry rectangles, leaving a small border around the edges.
• Place the second sheet of puff pastry on top of the mascarpone mixture, and press the edges together with a fork to seal.
• Brush the top of the pastry with the egg wash.
• Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
• Let the pastries cool for a few minutes before serving.
• Fill half of the puff pastry tubes with vanilla cream and the other half with chocolate cream.

Stuffed Buttercream Fruit Tubes

This recipe for puff pastry tubes filled with buttercream and fruit is an easy and popular treat, particularly for cream lovers.

You’ll enjoy these recipes if you enjoy cookies with cream.

Ingredients

For tubes

• 2 sheets of puff pastry
• 1/4 cup powdered sugar
• 1 tablespoon of milk

For the cream

• 1 cup of butter
• 3/4 cup of sugar
• 1 teaspoon of powdered gelatin
• 1/4 cup of water
• 1/4 cup of heavy cream

For decoration

• 1/4 cup of raspberry jam
• raspberries

Method

• Preheat the oven to 400°F. Grease the tube molds well with butter.
• Dust a sheet of rolled-out puff pastry with 1 tablespoon of sifted caster sugar, then cut it into thick strips.
• Wrap the dough around the molds so that it overlaps slightly.
• Brush lightly with milk.
• Bake for 10-15 minutes.
• Mix powdered gelatin with 1/4 cup of water, let it stand for 5 minutes, then heat it gently to dissolve.
• Allow the mixture to cool to room temperature.
• Beat the butter and sugar.
• Gradually add the dissolved gelatin mixture, then gradually add the cream.
• Using a spoon, put a small amount of jam into the bottom of the cooled puff pastry tube.
• Using a piping bag, fill the tube with buttercream.
• Put half a raspberry on top and dust the tubes with icing sugar.
• Enjoy your delicious stuffed tubes with buttercream and fruit!

Homemade puff pastry and pudding Rolls

Homemade puff pastry and pudding rolls are a delicious treat filled with cream infused with orange spice and topped with chocolate. Alternatively, you can use different toppings for cookies, which you can find on our website.

Ingredients

For the rolls

• 1 cup all-purpose flour
• 1 cup pastry flour
• a pinch of salt
• 5 tablespoons chilled butter, cut into small cubes
• 1 stick (8 tablespoons) frozen and grated butter
• 1 egg
• icing sugar

For the filling

• 2/3 cup whole milk
• 1/4 cup powdered sugar
• 2 egg yolks
• 2 tablespoons cornflour
• 1 1/2 tablespoons butter
• 1/2 cup cream
• peel of 1 orange
• 2 tablespoons finely chopped candied ginger
• 3.5 oz dark chocolate for decoration

Method

• Mix the flours and salt.
• Rub the cubed chilled butter into your fingertips until the mixture resembles fine breadcrumbs.
• Add just enough water—about 4 or 5 tablespoons—to bring the ingredients together and form a dough.
• Roll out the dough into a long rectangle. Spread half of the frozen butter over the bottom two-thirds of the dough.
• Fold the top third of the dough (so that it covers half of the frozen butter) and fold the bottom third. Turn the dough 90 degrees.
• Roll the dough again into a rectangle, brush the bottom two-thirds with the remaining butter, and fold as before. Wrap the dough in cling film and chill for 20 minutes.
• For the filling, pour the milk into a saucepan, bring to the boil, then remove from the heat.
• Whisk together the sugar, egg yolks, and cornmeal.
• While whisking constantly, pour a little hot milk into the egg mixture.
• Whisk in the rest of the hot milk until well incorporated into the custard, then return the mixture to the saucepan.
• Cook the custard over low heat, stirring constantly, until it thickens and comes to a boil.
• Stir in the butter until melted and thoroughly combined.
• Cover the pudding with cling film then refrigerate until set.
• Preheat the oven to 350°F.
• Roll out the cooled dough and cut it into 6 long strips, each 3/4 inch wide.
• Starting at the pointed end of the tube tin, roll to slightly overlap the dough.
• Brush all the tubes with beaten egg and sprinkle with powdered sugar.
• Bake the rolls in the oven for 15-20 minutes.
• Whip the cream to finish the filling.
• Beat the set custard to loosen slightly, then add the whipped cream, orange zest, and chopped ginger.
• Melt the chocolate for the decoration, then dip the wide end of each tube into it.
• Then chill in the freezer for 10 minutes until the chocolate hardens.
• Finally, fill the puff pastry tubes with homemade custard using a pastry bag.

How to roll the tubes on the mold?

If you want to make puff pastry tubes, you’ll need a specific mold and some skill in rolling the dough.

We have a video that shows you how to roll the dough on the mold.

The video includes the entire recipe, but if you’re only interested in the rolling technique, you can skip to 1 minute and 15 seconds:

Italian Cream Filled Cannoncini (Horn) by Cooking with Manuela

What to replace the molds with?

If you don’t have a mold, there are some alternative options you can use. These include twisted aluminum foil, wooden skewers, and cookie tins.

1. Twisted aluminum foil: Take a piece of aluminum foil and twist it into a cylindrical shape. Make sure the foil is strong enough and doesn’t tear.
2. Wooden skewers: Take wooden skewers and wrap puff pastry around them. Make sure the dough is firmly stuck to the skewer.
3. Cookie tin: If you have oval-shaped tins, you can use them as a substitute. Just wrap the puff pastry around the mold and bake according to the instructions.