Here’s a fantastic and easy dessert for when you’re craving something sweet but light; Šaum Rolne! The name of these literally translates to “merengue rolls” but in English they’re known as cream horns so I decided to go with that name instead 🙂 Growing up we had these quite often. Mostly because it was easy to put together and one package of puff pastry yielded many. Now that I think about it, those weren’t coned-shaped but more straight, like a cannoli. Nevertheless, these are such a familiar treat I know you’ll love them.
Šaum Rolne are something I don’t come across often enough. Almost a forgotten dessert for making at home, it’s a staple in Balkan bakeries. Some fill them with a vanilla custard or pudding mixture or even whipped cream and fruit. The traditional recipe calls for meringue. And while you’re probably thinking that’s super complicated trust me, it’s the easiest thing you’ll make. Not to mention that the sweet, silky meringue just goes so well with the crispy puff pastry shell. A match made in heaven.
These days Balkan desserts usually mean multi-layered tortes and countless sitni kolači. But sometimes it’s nice to make something nostalgic, old-fashioned, and reminiscent of simpler days.
For this recipe, you’ll need a mold. You can find the ones I use on Amazon, I have them listed in my storefront here!
Looking for more dessert ideas? Check out the dessert section!
Did you know I have an Instagram page? Make sure to follow me there to see what I’m up to.
Saum Rolne/Cream Horns
Course: DessertCuisine: Balkan5
servings20
minutes29
minutesŠaum Rolne or Cream Horns are a simple yet impressive dessert for any time of year. So simple yet so delicious.
Ingredients
1 package (500 g) puff pastry sheets (2 sheets), thawed
2 large eggs (egg whites and yolks separated)
3/4 cup (150 g) sugar
1 tablespoon vanilla sugar (1 kesica)
Powdered sugar
Flour
Directions
- Preheat your oven to 350 F / 175 C and line a baking sheet with parchment paper.
- Unfold the puff pastry sheets onto a clean and very lightly floured work surface. Gently roll the puff pastry in each direction in 2 passes. You don’t want to flatten it too much and lose all the layers.
- Cut each puff pastry sheet into multiple 1-inch long strips.
- Wrap each puff pastry strip around the mold, making sure to overlap the dough to prevent any holes. Place on the baking sheet and repeat with the remaining puff pastry and molds.
- Beat the egg yolks slightly and then using a pastry brush gently brush on the egg yolk over each cream horn.
- Bake at 350 F/175 C until golden brown. Allow to cool slightly then remove the molds from each cream horn carefully.
- Set the cream horns aside to cool completely.
- Merengue
- In a metal or glass heatproof bowl combine the egg whites, sugar, and vanilla sugar.
- Place the bowl over a small pot of boiling water, on low heat, making sure the water does not touch the bowl. Whisk the egg whites and sugar until the sugar is completely melted. The mixture will be warm at this point.
- Remove the bowl from the heat and transfer the egg whites and sugar into the bowl of a stand mixer. Begin to beat the egg whites and continue beating on medium/high speed until they double in size, are glossy, and achieve stiff peaks.
If you are using a hand mixer transfer the egg whites to another, cool or room temperature bowl and beat as instructed above. - Transfer the finished meringue to a piping bag fitted with a star tip and fill each cream horn shell with the meringue.
- Dust with powdered sugar and enjoy!
