Puff Pastry Cream Horn

by on August 6, 2017 » Add the first comment.
Print Friendly, PDF & Email

Here is a recipe I created after seeing the contestants make Puff Pastry Horns on The Great British Bake-off.  This recipe makes 12 horns.

Ingredients

  • Commercial Puff Pastry Sheets

Lemon Curd Filling

  • 3 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • 2 dashes of salt
  • lemon zest and juice of 4 lemons ( 3/4 – 1 C )
  • 1/2 C ( 1 stick – 8 TBL ) butter ( 1/2 stick melted, and 1/2 stick cold )
  • 1 TBL corn starch in 1 TBL water
  • 1/2 tsp vanilla at the very end
  1. Combine above ingredients and cook in double boiler (stirring continually) until thickened
  2. Pipe into Puff Pastry Horns

Alternate Filling

  • 4 oz cream cheese
  • 1/4 C powdered sugar
  • Juice and zest from one lemon
  • 1 8 oz tub of cool whip
  • a few drops of almond extract
  1. Combine above ingredients and stir until combined
  2. Pipe into Puff Pastry Horns

You don’t need a fancy piping bag, a baggie with the tip cut off works just fine.

Step by Step

  1. Obtain Puff Pastry Horn forms
  2. Use only 2/3 of the frozen puff pastry sheet (broken into two rectangles)
  3. Place on a lightly floured surface until it softens
  4. Roll sideways to expand it to about 4 inches
  5. Using a pizza cutter, cut it into thirds long ways, and then half across the middle – creating six rectangles
  6. Flatten each rectangle “the long way” creating a long flat ribbon
  7. Wrap the dough around the form (securing the bottom) and pressing the dough (to seal) as you go
  8. Place on baking sheet with the tail end down (so it does not unwrap)
  9. Refrigerate for one hour before baking
  10. Bake at 400 for 10-12 minutes – or until browned
  11. Let cool slightly, then slide the cone off the form
  12. Flip over so that unbaked side is now facing up
  13. Bake for an additional five minutes
  14. Let the form cool, then bake more
  15. Let all horns cool to room temperature before attempting to fill them
  16. Let filling cool as well
  17. Pipe in your filling, being sure to get it all they way to the tip of the horn
    You can cut the tip off a baggie if you don’t have a piping bag (see photo)
  18. Make a day or two ahead, and store in the refrigerator tightly covered
  19. When ready to serve, put on a serving plate and dust with powdered sugar

 

Find more like this: Desserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.