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Cream Horns

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Cream Horns

Categories: Cookies

Yield: 9 Servings



Roll Pastry Into a 15- x 9-Inch Rectangle. Cut Into 9 (15-X 1-Inch) Strips. Starting at Tip of Mold, Wrap One Strip Around an Ungreased 4-Inch Metal Cream Horn Mold, WindingStrip Spiral-Fashion And Overlapping Edges About 1/4 Inch.Place on Lightly Greased Baking Sheet, End of Strip Down.Repeat With Remaining Strips. Combine egg Yolk And water;Brush Over Entire Pastry. Freeze 10 Minutes. Bake at 425Degrees For 10 to 12 Minutes or Until Puffed And GoldenBrown. Remove From Oven, And Gently Slide Molds FromPastry. Turn Oven Off. Return Pastry to Oven For 10Minutes. Remove From Oven, And Cool Completely on a WireRack.

Combine whipping cream And powdered sugar; Beat at HighSpeed of an Electric Mixer Until Soft Peaks Form. SpoonWhipped Cream Into a Decorating Bag Fitted With a Metal TipPipe whipped cream Into Pastry Horns. Sprinkle

Grated chocolate Over Tops of Cream Horns. Chill UntilReady to Serve. Yield: 9 Servings.

Note: One-Half (17-1/4-Ounce) Package Frozen Puff PastryMay be Substituted For 1/2 Recipe Basic puff pastry.

==contributed by :== * World Recipes Y-Group

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