Cream Horn Pastry
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Strips of puff pastry wound around a cone mold bake into a hollow spiral horn, which is then piped full of whipped cream folded into cream cheese.
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The thawed pastry stays cold and is cut into strips without rolling or stretching it, which protects the flaky layers. Sugar pressed onto the surface bakes into a crisp coating, and each bite brings the open layers and the cold cream together.
Ingredients
Instructions
- 1
Preheat the oven to 200C until fully hot.
Keep the thawed puff pastry cold, avoid stretching or rolling it thinner, and cut it into long straight strips about 2cm wide with a sharp knife.
- 2
Starting at the tip of each cone mold, wrap the pastry strips upward in a tight spiral with about 0.5cm overlap.
Press joins lightly so gaps do not open while baking.
- 3
Beat 1 egg and brush a thin, even coat over the pastry.
Sprinkle the measured 40g sugar evenly over the shells and press lightly so it adheres.
- 4
Bake at 200C for 15 to 18 minutes, until the layers have opened and the shells are deeply golden and crisp.
Cool completely at room temperature before touching the molds.
- 5
Twist the cooled pastry gently to remove each mold and check for cracked tips.
Whip 220ml cold heavy cream until stiff peaks form, keeping the bowl cold so the cream stays stable.
- 6
Beat 80g softened cream cheese until smooth, then fold in the whipped cream in 2 additions.
Pipe the filling into the shells just before serving, dust with 30g powdered sugar, and serve immediately.
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