Cream-Filled Pastry Horns
Deliciously indulgent pastry horns filled with a creamy, sweet filling. A perfect treat for dessert or tea time.
Nutrition
Calories: 250cal
Carbohydrate: 30g
Protein: 4g
Fat: 12g
Cholesterol: 35mg
Sodium: 180mg
Difficulty Level: easy
30 min Prep
20 min Cook
50 min Total
12 Servings
Ingredients
- 1 sheet puff pastry (about 10×15 inches)
- 1 egg (beaten, for egg wash)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Lightly dust your work surface with flour. Unroll the puff pastry sheet and gently roll it out to ensure it’s even.
- Cut the pastry into 12 equal strips, about 1 inch wide.
- Grease the outside of metal pastry horn molds with butter or cooking spray to help remove the pastry easily once baked.
- Carefully wrap each strip of pastry around a mold, starting from the pointed end and overlapping the pastry slightly as you wind to the wider end.
- Brush the pastry rolls lightly with beaten egg for a golden finish. Sprinkle granulated sugar over the top for an extra touch of sweetness.
- Place the prepared molds on the lined baking sheet, seam-side down. Bake for 15-20 minutes, or until golden brown. Occasionally check to prevent over-browning.
- While the pastry cools, whip the heavy cream with an electric mixer on medium speed until soft peaks form. Add the powdered sugar and vanilla extract, then whip until firm peaks form.
- Once the pastry has cooled completely, gently remove them from the molds. If the pastry seems stuck, lightly twist it to loosen.
- Using a piping bag fitted with a star or round tip, fill each pastry horn with the whipped cream mixture.
- To serve, dust the filled pastry horns with a light sprinkling of powdered sugar for presentation.
