PUFF PASTRY CREAM HORNS!!!

Indulge in the delectable and elegant treat of Puff Pastry Cream Horns. These flaky, golden horns filled with a luscious cream filling are a delight for the senses. Whether you’re hosting a special occasion or simply craving a sweet treat, these pastry horns are sure to impress. Join us as we explore the recipe, step-by-step instructions, and some commonly asked questions to help you perfect this delightful dessert.

Indulge in the delectable and elegant treat of Puff Pastry Cream Horns. These flaky, golden horns filled with a luscious cream filling are a delight for the senses. Whether you’re hosting a special occasion or simply craving a sweet treat, these pastry horns are sure to impress. Join us as we explore the recipe, step-by-step instructions, and some commonly asked questions to help you perfect this delightful dessert.

INGREDIENTS

1 egg

1 sheet frozen puff pastry, thawed

½ c. divided Imperial Sugar Confectioners Powdered Sugar

 

1 tsp vanilla extract

1 c. heavy cream

INSTRUCTIONS

Step 1: Ready 8 cream horn metal cones or metal cannoli forms. Grease and set aside.

Step 2: Cut the puff pastry into half-inch wide strips using a knife or rolling cutter. Wrap the pastry around the cone, beginning at one end, overlapping the layers, and covering the form in a spiral. Tent and place in the freezer for about 30 minutes.

Step 3: Prepare the oven and preheat it to 400 degrees F.

Step 4: To make the egg wash, whisk the egg with 1 tbsp water. With the egg wash, brush the puff pastry and sprinkle with about 3 tbsp of powdered sugar. On a baking pan lined with parchment paper, place the puff pastry, seam-side down.

Step 5: Place in the preheated oven and bake for about 20 minutes or until golden brown. Transfer to metal forms and cool.

Step 6: In the meantime, prep the filling. Beat the heavy cream until soft peaks. Next, add the rest of the confectioner’s sugar and vanilla. Beat again until the filling is stiff.

Step 7: Into a piping bag, transfer the cream. Into the cold pastry, pipe the cream.

Step 8: Place the puff pastry cream horns in the fridge to set.

PUFF PASTRY CREAM HORNS!!!

5 from 1 vote

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1 egg

• 1 sheet 1 frozen puff pastry, thawed

• ½ c. divided Imperial Sugar Confectioners Powdered Sugar

• 1 tsp 1 vanilla extract

• 1 c. 1 heavy cream

Directions

• Step 1: Ready 8 cream horn metal cones or metal cannoli forms. Grease and set aside.
• Step 2: Cut the puff pastry into half-inch wide strips using a knife or rolling cutter. Wrap the pastry around the cone, beginning at one end, overlapping the layers, and covering the form in a spiral. Tent and place in the freezer for about 30 minutes.
• Step 3: Prepare the oven and preheat it to 400 degrees F.
• Step 4: To make the egg wash, whisk the egg with 1 tbsp water. With the egg wash, brush the puff pastry and sprinkle with about 3 tbsp of powdered sugar. On a baking pan lined with parchment paper, place the puff pastry, seam-side down.
• Step 5: Place in the preheated oven and bake for about 20 minutes or until golden brown. Transfer to metal forms and cool.
• Step 6: In the meantime, prep the filling. Beat the heavy cream until soft peaks. Next, add the rest of the confectioner’s sugar and vanilla. Beat again until the filling is stiff.
• Step 7: Into a piping bag, transfer the cream. Into the cold pastry, pipe the cream.
• Step 8: Place the puff pastry cream horns in the fridge to set.

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