Italian Pastries

ITALIAN CREAM HORNS

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.

Prep Time: 
30m
Bake/Cook Time: 
20m
Yield: 
8 servings
Plan for: 

Freeze 30 minutes

INGREDIENTS:
 
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 cup heavy cream
  • 1/2 cup divided Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract

METHOD

  1. 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.
  2. Preheat oven to 400°F.
  3. 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.
  4. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms.
  5. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff.
  6. Fill piping bag with cream; pipe into cooled pastry.  Keep refrigerated.

 

 

Source Imperial Sugar

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