These Rose, Raspberry & Pistachio Cream Rolls Capture Memories Of Motherhood

By Ashia Ismail-Singer
Ashia Ismail-Singer's mother loved to make choux pastries filled with cardamom cream, which inspired this recipe. Photo / Lottie Hedley

Inspired by her childhood in Malawi, this divine dessert by Ashia Ismail-Singer goes down a treat.

These pastry cream rolls are reminiscent of the cream horns my mum used to make for special occasions — usually birthdays — in Malawi. There were six of us (including our parents), so February, March, May, June and July were busy months for my mum! We always had birthday parties and, as twins, ours always felt so special. This is my version, they are quick and easy to make, but you do need a set of metal cannoli tubes on hand.


Makes 18–20
3–4 sheets store-bought puff pastry

neutral oil

800ml cream

1 tsp ground cardamom

1 tsp rose water

1 cup icing sugar, for dusting

freeze-dried raspberries

¼ cup ground pistachios

Persian tea rose petals
  1. Preheat the oven to 180C bake. Line two baking trays with baking paper.
  2. Lay puff pastry sheets on a floured surface. Cut into 2.5cm-wide strips.
  3. Lightly grease some metal cannoli tubes with oil and wrap a strip of the pastry around the tube, making sure it overlaps slightly. Repeat until all the strips are used up. Place the pastry tubes on the lined trays.
  4. Bake for 20-25 minutes or until golden. Place on wire racks until completely cool. Remove the pastry rolls from the cannoli tubes. Whisk the cream, cardamom and rose water until soft peaks are formed. Pipe the cream into the pastry rolls. Dust liberally with icing sugar and decorate with freeze-dried raspberries, pistachios and rose petals.

Tip: You can sweeten the cream with icing sugar, if you like. Traditionally used in black tea with cardamom, Persian tea rose petals are available online or in Middle Eastern and speciality food stores.


Recipe from The Laden Table: Recipes to share, infused with spice by Ashia Ismail-Singer. Published by Bateman Books, $60, out now.

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