Coffee Cream Horns

Products Used


Homemade Pastry Dough

  • 2 cups bread flour or all-purpose flour*
  • 2 sticks (1 cup) cold, unsalted butter
  • 1/2 cup ice cold water
  • 3/4 teaspoon salt
  • 1 large egg, for brushing
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon unsalted butter, melted for greasing mold


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. If using store-bought puff pastry, jump to step 12. Place flour in a bowl, large enough to hold all remaining ingredients.
  2. Slice sticks of butter in 1/4-inch slices (1/2 tablespoon amounts) and toss in flour. Ensure that butter slices remain in separate slices. Place bowl with flour/butter in freezer.
  3. Mix ice cold water with salt and place in fridge.
  4. Remove ingredients after 15 minutes from freezer/refrigerator.
  5. Pour water into flour/butter mixture. Using a sturdy spatula or hands, press mixture quickly until ingredients “hang” together. Absolutely do not try to mix or smooth butter into dough, it is essential that butter pieces remain completely visible in dough. Total mixing time is about a minute and dough will look scarcely undermixed and very rough.
  6. Line a cookie sheet with plastic food wrap or parchment paper. Press dough into a 12 x 6-inch rectangle. Do not be worried about fact that dough will not look cohesive as butter pieces will be sticking out everywhere. Place in freezer for 15 minutes.
  7. Remove from freezer and fold chilled dough in thirds (like a letter).
  8. On a plastic or parchment paper lined surface roll dough into a 12 x 6-inch rectangle and fold once again in thirds as a letter. Butter pieces may have sticked to rolling pin a little and by now dough is slowly starting to visually look better. Place in freezer for 20 minutes.
  9. Rotate dough 90° (essentially, you will now roll dough in opposite direction of previous rolled direction).
  10. Roll dough again in a 12 x 6-inch rectangle and fold as a letter. Place in freezer for 20 minutes.  Repeat rolling and well chilling procedure 3 more times. Before rolling, remember to rotate dough 90°, to ensure that dough is always rolled in opposite direction of previous roll.
  11. Allow dough to chill at least one hour (or overnight) in refrigerator covered with plastic food wrap.  
  12. About 20 minutes before rolling dough, place a jelly roll pan filled with ice cubes onto surface where dough will be rolled on. This will make worksurface very cold which is ideal when this dough is rolled thinly. Turn oven to 365°F.
  13. Beat egg and set aside along with a pastry brush and six greased cannoli tubes. Scatter sugar onto a dinner plate. 
  14. Cut dough in half and leave one half in refrigerator.
  15. On chilled and lightly floured surface roll dough into a rectangle 14 x 9-inches. Cut dough in 1 1/2-inch-wide strips. 
  16. Roll dough strip onto cannoli tube in a slightly overlapping manner around tube. Brush very thinly with beaten egg and dip top surface into granulated sugar.
  17. Place on a parchment paper lined cookie sheet with sugar coated side facing up. Repeat with remaining dough.
  18. Place in oven and bake for about 25 minutes or until very deep golden brown. Do not underbake as puff pastry is not delicious if still doughy.
  19. When finished baking, use oven mitts to remove cannoli tube when pastry is still very warm. Dough sticks to tubes once cooled.
  20. Once pastries have cooled they can be filled.
  21. In a cold bowl whip cream, sugar and instant coffee. Instant coffee will quickly dissolve. Taste cream before cream is whipped firm. Adjust to your desired coffee flavor strength. Whip to firm peaks.
  22. Fill a pastry bag with cream and fill center. Pipe a dollop of cream on surface.
Imperial Sugar Insight

Select flour with 4 grams/protein on nutrition facts label.

This pure butter puff pastry can be used for countless pastry applications. Professional pastry chefs use European style butter which is available in most grocery stores. It is the better type of butter to use as it contains less water and is therefore more pliable and easier to roll. In addition, it provides better flaking.

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