Description
Delicious cream-filled pastry horns perfect for any occasion.
Ingredients
Scale
- 2 sheets puff pastry sheets
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg (beaten with 1 tablespoon of water for egg wash)
- for sprinkling granulated sugar
- for greasing butter
Instructions
-
Prepare Pastry Horns:
- Preheat your oven to 400°F (200°C).
- Grease pastry horn molds with butter.
- Roll out the puff pastry sheets on a lightly floured surface to about 1/8-inch thick.
- Cut the pastry into 1-inch wide strips.
-
Forming the Horns:
- Wrap the pastry strips around each mold, slightly overlapping each layer.
- Brush the pastry with egg wash for a golden finish.
- Sprinkle granulated sugar over the top.
-
Baking:
- Place the pastry horns on a baking sheet lined with parchment paper, seam side down.
- Bake for 15-20 minutes or until golden brown.
- Allow them to cool slightly, then remove from molds and let cool on a wire rack.
-
Prepare the Cream Filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Fill the Pastry Horns:
- Once the pastry horns are completely cool, fill a piping bag with the whipped cream.
- Pipe the cream into each horn from both ends to ensure they are fully filled.
Notes
- Ensure the puff pastry stays cold while working to prevent it from becoming too soft.
- For a richer flavor, consider adding a tablespoon of instant coffee or cocoa powder to the cream filling.
- Serve immediately for the best texture, as the pastry can become soggy if left for too long.
- You can store any leftover horns in the fridge for up to two days, but re-crisp them in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry horn