Imperial Sugar
Imperial Sugar

Puff Pastry Cream Horns



    1. Grease 8 cream horn metal cones or metal cannoli forms. Use a knife or rolling cutter to cut  puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap layers, covering form in a spiral. Cover and freeze for 30 minutes.
    2. Preheat oven to 400°F.
    3. Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper.
    4. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms.
    5. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff.
    6. Fill piping bag with cream; pipe into cooled pastry.  Keep refrigerated.
    Imperial Sugar Insight
    1. Don't have cream horn molds? In a pinch, a sugar ice cream cone wrapped in aluminum foil will do the trick. 
    2. Serve plain or topped with fruit preserves, chocolate ganache, whiskey caramel sauce or cinnamon sugar.
    3. Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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