Eight strips of puff pastry are wrapped around greased cream-horn or cannoli forms, brushed with egg wash and baked at 400°F until deep golden.
They must cool completely before filling: whipped cream goes in first, then the strawberries, kiwi, mandarin, grapes and blueberries. These are baked pastry rolls, not tortilla wraps.
Why This Recipe Works
- Overlapping the pastry strip slightly keeps the tube from unwinding.
- Egg wash gives the deep golden colour.
- Cooling completely stops the cream melting into the pastry.
- Folding the fruit separately keeps it from crushing into the cream.
Bake First, Fill Later
The cooling break is the whole trick.
Stage 1 of 4
Shape
Steps 1–1 of 4
Pastry strips wrapped around greased forms and brushed with egg wash.
- Pastry wrappedHeat the oven to 400°F. Cut the puff pastry into 8 strips and wrap each strip around a lightly greased metal cream-horn or cannoli form, overlapping the edges slightly. Brush with the egg wash.
Stage 2 of 4
Bake and cool
Steps 2–2 of 4
15 to 18 minutes at 400°F, then slid off the forms and cooled completely.
- Baked and cooledBake 15 to 18 minutes, until puffed and deep golden. Cool 5 minutes, slide the pastry shells from the forms and cool completely.
Stage 3 of 4
Prepare fillings
Steps 3–3 of 4
Cream whipped to firm peaks; fruit folded together separately.
- Cream and fruitWhip the cream with 3 tablespoons powdered sugar and vanilla to firm peaks. Fold the strawberries, kiwi, mandarin, grapes and blueberries together separately so they do not crush into the cream.
Stage 4 of 4
Fill
Steps 4–4 of 4
Cream piped in, fruit tucked into both ends, powdered sugar over.
- FilledPipe whipped cream into each cooled pastry roll, then tuck small spoonfuls of mixed fruit into both ends. Dust with powdered sugar and serve promptly.
How to Make It
Pastry wrapped
Heat the oven to 400°F. Cut the puff pastry into 8 strips and wrap each strip around a lightly greased metal cream-horn or cannoli form, overlapping the edges slightly. Brush with the egg wash.
Baked and cooled
Bake 15 to 18 minutes, until puffed and deep golden. Cool 5 minutes, slide the pastry shells from the forms and cool completely.
Cream and fruit
Whip the cream with 3 tablespoons powdered sugar and vanilla to firm peaks. Fold the strawberries, kiwi, mandarin, grapes and blueberries together separately so they do not crush into the cream.
Filled
Pipe whipped cream into each cooled pastry roll, then tuck small spoonfuls of mixed fruit into both ends. Dust with powdered sugar and serve promptly.
Ingredient Notes
- Puff pastry
- One sheet, thawed and cut into eight strips.
- Heavy cream
- One cup, whipped with powdered sugar and vanilla to firm peaks.
- Mixed fruit
- Strawberries, kiwi, mandarin, grapes and blueberries, diced or quartered.
Success Tips
- Grease the forms well so the baked shells slide off.
- Let the shells cool completely before any cream goes near them.
- Fill close to serving so the pastry stays crisp.
Serving Ideas
Dust with powdered sugar and serve promptly, while the pastry is still crisp.
Storage and Reheating
Refrigerate
Store unfilled pastry shells airtight up to 1 day; refrigerate filled rolls and eat within 1 day.
Frequently Asked Questions
Are these tortilla wraps?
No, they are baked puff pastry rolls.
Can I fill them ahead?
Keep the shells airtight for a day and fill close to serving.
