Cream Horns - Lady Locks

makes 2 dozen

2 lbs Flaky Puff Pastry Dough  
4 cups heavy cream
4 tsp. sugar
2 tsp. vanilla extract
Confectioners sugar

Roll out dough onto a lightly floured surface until you have a rectangle measuring about 10 by 16 inches and about 1/8 inch thick. Prick with a fork to prevent any unevenness. Cut into lengthwise strips 1 inch wide, using a pastry wheel.
Wrap each strip of dough around a well greased cream horn or cannoli form. Keep the dough off the ends of each form. Place the forms on a parchment lined baking sheet 3 inches apart with the ends of the dough tucked underneath the forms. Chill for 30 minutes.
Preheat oven to 350 degrees F. Bake horns for about 20 minutes, or until quite browned. Remove the molds and return the pastries to the oven to dry the insides, about 5 additional minutes.
Whip the cream with the sugar and vanilla and then place in a large pastry bag fitted with a large plain tip. Pipe the cream into each of the horns and dust horns with confectioners sugar.

Other Serving Suggestions:
1. Before filling with cream, dip horns into melted chocolate and place on parchment paper until chocolate solidifies.

Storage suggestions:
Cover leftover horns and place in refrigerator. Can stay fresh in for up to 3 days.

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Lady Locks