CREAM HORNS
This easy Cream Horns recipe is made with puff pastry that's wrapped and baked until golden a flaky and filled with a sweet and fluffy cream filling!
Provided by Rebecca Hubbell
Categories Dessert
Time 1h12m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
- On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin.
- You should still be able to see where the fold creases in the dough ware. Use a pastry wheel (or pizza cutter) to cut each section of the dough into 4 even strips.
- Grab a strip of dough and begin winding it around the cream horn mold4. If you are using tube shape you can start at either end, if you're using a cone shape you will want to start at the point and wrap from there, slightly overlapping the dough as you wrap. Wet your finger in the water to soften the end of the dough strip and make it sticky enough to stick to the mold and the next strip of dough. 3 strips of dough should fit on each mold. Do not wrap too close to the edges of the molds or it will be difficult to get the baked pastry off.
- Place the dough wrapped mold on the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until light golden brown, remove from the oven and allow the dough to cool on the mold for 20 minutes.5 Gently slide the pastry off the mold6 and allow them to cool for an additional 10 minutes on a wire rack.
- While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.
- Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling into the pastry. If you are using a tube-shaped mold, fill from both ends. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 445 kcal, Carbohydrate 57 g, Protein 2 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 18 mg, Sodium 79 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
MUMMY CREAM HORNS
Simple, sweet and just a little scary, these Halloween-inspired mummies are a perfect party treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
- For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
- For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
- To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.
HOMEMADE CREAM HORNS
This is a delicious dessert everyone will love. With less sugar than store-bought, it's also a smarter choice. The cream filling is like a sweet heavenly cloud. You won't be able to eat just one. Be sure to bring the recipe with you to parties because everyone will want it!
Provided by AC
Categories Desserts
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
- Bake in the preheated oven until golden brown, about 12 minutes.
- Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
- Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
- Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 35 g, Cholesterol 20.8 mg, Fat 31.3 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 16.2 g, Sodium 165.5 mg, Sugar 16.7 g
CREAM HORNS
Make and share this Cream Horns recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 12 Each
Number Of Ingredients 4
Steps:
- On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
- Cut into 1x15 inch strips.
- Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
- Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
- Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
- Heat oven to 400F.
- Brush pastry with egg.
- Bake until golden, about 15 minutes.
- Set pastries on cooling rack and slip out of molds. Cool.
- Fill with sweetened whipped cream and fresh berries.
Nutrition Facts : Calories 6, Fat 0.4, SaturatedFat 0.1, Cholesterol 15.5, Sodium 5.9, Protein 0.5
WARM WEATHER CREAM HORN FILLING
This was developed for warm weather climates like Florida as it does not require refrigeration to stay fresh. Can be used as frosting too.
Provided by Steve P.
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Cream Crisco and butter together with an electric mixer.
- Add powdered sugar by tablespoons and beat well.
- Add vanilla and marshmallow cream.
- Beat well until it looks like whipped cream.
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