I love working with puff pastry dough. Nowadays it’s easily available in every supermarket’s frozen food section, ready to use.
In this post I want to share with you how to make cream horns. In our family it was a tradition to make them around the holidays. Sweet times…
The molds I am using are very old and almost antique. My grandma was using them and I think she got them from her mother-in-law. So imagine how old they must be now!
OK, enough of history, here we go:
- Preheat oven to 410 F. Prepare your baking sheets by putting parchment paper or silicone sheets. You don’t have to grease them.
- If you are using ready-to-bake puff pastry dough, read the instructions on the label. Usually, you have to keep it in the refrigerator overnight to thaw, or in room temperature for couple of hours. Dough should still be cold when you touch it. Roll the dough into a rectangle form and ¼ of an inch thick.
- Cut the dough into 1 inch stripes. I normally use a pizza cutter.
- Gently wrap the dough stripes around the molds, overlapping the edges.
- Put on the baking sheet, leaving enough distance between them. It is puff pastry, remember?
- Bake in the preheated oven (very important for puff pastry!) for about 15 -17 min. You can decrease the temperature after 10 min to 400 F.
- The shells are ready, when they turn golden.
- Remove them from the oven, let cool for a little bit, then move to the cooling rack. When completely cool, remove the shells from the molds by gently (!) twisting them off.
- Now you can fill them with whipped cream or your favorite icing.
- Final touch – dust your pastries with icing sugar.
Now it’s time for a coffee!!!
P.S. About the molds, if you don’t have any available, you can find them online, just Google cream horn molds.