Cream Horns/Cream filled Pastry Cones

Today's recipe is a simple dessert and can be made in no time if the pastry cones are baked already.All you need is mix in the whipped cream along with some powdered sugar and fill in the cone.To make it more attractive the pastry cone can be drizzled with some melted chocolate or sprinkle with powdered sugar.
I remember eating this cream filled cones in local bakeries back in India.I am not sure whether its made with puff pastry or bread dough,still remember the taste.After checking so many videos,finally ended up in making it with homemade puff pastry.I got the cone shaped molds from Amazon if you don't have you can use the aluminium foil.Make a thick and sturdy mold by rolling the aluminum foil and use it.
When I made the cone/horn for the first time myself and kids got tempted so had it as such without any filling.Then made it for the second time and filled with cream.Off to the recipe..........................

                                     Cream Horns/Cream Filled Pastry Cones

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    Basic Information

    Preparation time ~ 20-25 minutes
    Cooking time ~ 20-22 minutes

    Makes ~  12

    

   Ingredients

Ingredient	Quantity
Puff Pastry	1/2 sheet
Whipped Cream	11/2 cups
Powdered sugar	2 tbs
Semi sweetened chocolate	1/2 cup(optional)
Powdered sugar(as needed)	for sprinkling
Chopped nuts (as needed)	for garnishing

  Method

• Thaw the puff pastry if its frozen.Roll it to thin sheet and cut it into strips.Now take one strip if needed roll it for one more time with the rolling pin. 

• Wrap the rolled strip on the cone and press the edge to seal it.Keep the sealed edge facing down on the baking tray,so that it doesn't puff up.Continue for the rest for the dough and arrange it on the baking tray.Preheat the oven at 375 F and bake it for 20 minutes or till golden color and crispy.

• Remove it from the oven and let it sit for few minutes.Now remove the mold and let it cool completely.

• Meanwhile melt the chocolate in a double broiler,drizzle with a piping cone on baked cone or dip the edge in the melted chocolate.Let it dry.Now take the whipped cream and powdered sugar in a bowl,mix it well.Take the cream in a piping bag and pipe it into each cone.If needed dust it with the powdered sugar.

• Serve it within an hour.

• The baked horns can be stored in an air tight container for 2 days,keep it in the oven for couple of minutes before filling or drizzling with chocolate.
• Do not bake it more than 22 minutes and after drizzling the melted chocolate let it dry completely before filling the cream.
• While wrapping in the each layer should overlap,otherwise while puffing up it may create gaps.
• After removing the baked horns from the oven let it sit for 2-3 minutes,then remove the mold and cool it completely.

Enjoy.................................................

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