Prep Time: 30 mins | Bake/Cook Time: 20 mins | Yield: 8 servings | Plan for Freeze 30 minutes
Golden, flaky puff pastry horns filled with scrumptious whipped cream, custard, or buttercream icing. Looks fancy and super tasty but incredibly easy to make! And you do not need to be an expert baker to pull these off.
INGREDIENTS
1 sheet frozen puff pastry, thawed
1 Egg
1 c. heavy cream
1/2 c. divided Imperial Sugar Confectioners Powdered Sugar
1 tsp vanilla extract
How to make Puff Pastry Cream Horns
Step 1: Ready an 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 a rolling cutter. Around the cone, wind the pastry, beginning at one end, overlapping the layers and covering the cone in a spiral form. Tent and place in the freezer for at least 30 minutes.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Step 4: To make an egg wash, whisk the egg with around a tsp of water just before baking. With the egg wash, brush the puff pastry and sprinkle both sides with 3 tbsp powdered sugar. Then, on a baking pan lined with parchment paper, place the puff pastries seam side down.
Step 5: Place in the preheated oven and bake for about 20 minutes until golden brown. When done, remove them from the oven and let them cool on the metal forms.
Step 6: Meanwhile, whip the heavy cream until soft peaks form. Add the rest of the confectioner’s sugar and vanilla and continue to whip until stiff. Transfer the filling in a piping bag and pipe into the cooled pastries. Keep in the fridge until ready to serve.
NOTES:
If cream horn moulds are not available, you can just use a sugar ice cream cone wrapped in aluminium foil.
Enjoy these Puff Pastry Cream Horns by themselves or topped with fruit preserves, chocolate ganache, whiskey caramel sauce, or cinnamon sugar.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 Egg
- 1 c. heavy cream
- 1/2 c. divided Imperial Sugar Confectioners Powdered Sugar
- 1 tsp vanilla extract
Instructions
Step 1: Ready an 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 a rolling cutter. Around the cone, wind the pastry, beginning at one end, overlapping the layers and covering the cone in a spiral form. Tent and place in the freezer for at least 30 minutes.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Step 4: To make an egg wash, whisk the egg with around a tsp of water just before baking. With the egg wash, brush the puff pastry and sprinkle both sides with 3 tbsp powdered sugar. Then, on a baking pan lined with parchment paper, place the puff pastries seam side down.
Step 5: Place in the preheated oven and bake for about 20 minutes until golden brown. When done, remove them from the oven and let them cool on the metal forms.
Step 6: Meanwhile, whip the heavy cream until soft peaks form. Add the rest of the confectioner’s sugar and vanilla and continue to whip until stiff. Transfer the filling in a piping bag and pipe into the cooled pastries. Keep in the fridge until ready to serve.
Notes
If cream horn moulds are not available, you can just use a sugar ice cream cone wrapped in aluminium foil. Enjoy these Puff Pastry Cream Horns by themselves or topped with fruit preserves, chocolate ganache, whiskey caramel sauce, or cinnamon sugar.
