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Puff Pastry Cream Horns
Products Used
1
105
220
Prep Time:
30m
Bake/Cook Time:
20m
Yield:
8 servings
Plan for:
Freeze 30 minutes
Puff Pastry Horns (aka Italian Cream Horns) are scrumptious puff pastries wrapped around a metal horn and baked till golden and flaky. These little five ingredient wonders can be filled with whipped cream, custard or buttercream icing.
Cachitos de hojaldre rellenos de crema (también conocidos como Cachitos de crema) son unas pastas de hojaldre envueltas en un cacho de metal y horneada hasta que estén doraditas y escamosas, para chuparse los dedos. Esta pequeña maravilla de solo cinco ingredientes puede ser rellenada con crema batida, natilla o crema de mantequilla.
Products Used
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 cup heavy cream
- 1/2 cup divided Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
Directions
- 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.
- Preheat oven to 400°F.
- 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.
- Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms.
- While pastry is cooling, prepare filling. Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla. Whip until stiff.
- Fill piping bag with cream; pipe into cooled pastry. Keep refrigerated.
Imperial Sugar Insight
- Don't have cream horn molds? In a pinch, a sugar ice cream cone wrapped in aluminum foil will do the trick.
- Serve plain or topped with fruit preserves, chocolate ganache, whiskey caramel sauce or cinnamon sugar.
- Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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Feb 21, 2022
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