Creamed-Filled Horns Using Basic Pie Crust Mi

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Servings: 12 Difficulty: Advanced
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Flaky, buttery pastry cones filled with sweet whipped cream, perfect for elegant gatherings.
Creamed-Filled Horns Using Basic Pie Crust Mi recipe image
Creamed-Filled Horns Using Basic Pie Crust Mi recipe image
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Creamed-Filled Horns Using Basic Pie Crust Mi

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 580.8

Description

These Creamed-Filled Horns are a delightful twist on classic puff pastry, using a simple pie crust mix to create flaky, golden cones. The process involves laminating the dough with butter to achieve that signature shatteringly crisp texture. Each horn is baked to perfection in a foil cone mold, ensuring a sturdy vessel for the luscious sweetened whipped cream filling. Topped with delicate shavings of grated chocolate, these treats offer a sophisticated yet approachable dessert option. They are ideal for holiday parties, tea time, or as an impressive yet manageable addition to your baking repertoire. The contrast between the warm, buttery crust and the cool, airy cream makes every bite satisfying and memorable.

Ingredients

Directions

  1. Stir 1/4 cup cold water into the pie crust mix until a soft dough forms.
  2. Add cream of tartar and mix until the dough comes together and cleans the sides of the bowl.
  3. Gather the dough into a ball and roll it out into a 14x12 inch rectangle on a floured surface.
  4. Spread 2 tablespoons of softened butter over two-thirds of the pastry rectangle.
  5. Fold the unbuttered third over the center, then fold the remaining third over the top.
  6. Repeat the rolling, buttering, and folding process two more times to laminate the dough.
  7. Wrap the finished dough tightly in plastic wrap and refrigerate for at least 8 hours.
  8. Cut twelve 6-inch squares from heavy-duty aluminum foil and fold them into triangles.
  9. Roll the foil triangles into cones, approximately 1.5 inches in diameter at the open end.
  10. Fold the edges of the foil cones inward to create a sturdy shape.
  11. Roll the chilled dough back into a 14x12 inch rectangle and cut into 1-inch wide strips.
  12. Wrap each dough strip spirally around a foil cone, starting from the narrow tip.
  13. Overlap each row by about 1/8 inch, ensuring the dough does not extend past the open end.
  14. Moisten the end of the dough strip with water and pinch to seal it securely.
  15. Preheat the oven to 400&# 194;°F (200ðC).
  16. Beat the egg white with 2 tablespoons of water and brush the mixture over the horns.
  17. Sprinkle the glazed horns generously with sugar.
  18. Place the horns seam-side down on an ungreased baking sheet.
  19. Bake for 10 to 12 minutes, or until golden brown and crisp.
  20. Remove from the oven and let cool slightly on the baking sheet.
  21. Transfer to a wire rack and cool completely before handling.
  22. Gently remove the foil cones from the baked pastry horns.
  23. Fill the horns with sweetened whipped cream just before serving.
  24. Garnish the top of each horn with grated chocolate or chopped nuts.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 580.8kcal
% Daily Value *
Total Fat 38.1g59%
Saturated Fat 10.4g52%
Cholesterol 0.0mg0%
Sodium 545.8mg23%
Total Carbohydrate 56.8g19%
Dietary Fiber 1.9g8%
Sugars 0.9g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pastry, horn, whipped cream, chocolate, flaky, cone, dessert, baking, pie crust, laminated, holiday, treat, easy, party, filling, crisp, butter, confection
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