Cream Horn Pastry (Spiral Puff Pastry Cone with Cream Filling)
Cream horns are made by wrapping thin strips of puff pastry around conical metal molds and baking until the layers separate into a crisp, spiraling shell. The hundreds of laminated layers in the pastry open up in the oven's heat, producing a horn that is simultaneously delicate and structurally sound. Once cooled, the metal cone is removed, leaving a hollow pastry ready for filling. A mixture of cream cheese and whipped cream is piped inside, delivering a smooth, tangy sweetness that contrasts with the shattering pastry exterior. The critical rule is timing - filling the horns just before serving preserves the crispness of the pastry, which softens rapidly once the cream introduces moisture.
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Instructions
- 1
Preheat oven to 200C and cut pastry into strips.
- 2
Wrap strips around cone molds and brush with egg wash.
- 3
Bake 15-18 minutes until crisp, cool fully, then remove molds.
- 4
Whip cream with powdered sugar and fold in softened cream cheese.
- 5
Pipe cream into pastry horns to the tip.
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