Even though I prefer cooking and baking from scratch, I don’t mind taking a shortcut now and then. If the results prove to be just as delicious and presentable, why not?
I highly prize my shortcut recipes and receive as many compliments when serving these as those made from scratch.
The following recipe for cream horns uses pre-made puff pastry available in most grocery stores.
Making puff pastry from scratch may seriously discourage many since the process requires hours of folding, rolling and chilling the dough to get a perfect pastry.
There are some very good products on the market that can make baking so much easier.
Prepared and rolled out puff pastry dough is certainly one of them. For the best product make sure that real butter is on the ingredient list.
Since the dough is ready to use, all you have to do is cut, shape, bake and fill with your favourite cream filling.
Cream Horns
1 package (450 grams) frozen puff pastry
water (for brushing)
favourite cream filling
- Defrost puff pastry according to directions on box.
- Lay pastry sheet on a lightly floured surface.
- Measure and cut 8 to 9 equal strips.
- Grease aluminum forms.
- Brush strips of dough lightly with water.
- Wind each strip of dough around aluminum form slightly overlapping.
- Place on lightly greased or parchment paper lined baking sheets.
- Bake in a preheated 400 degree F. oven for 15 minutes or until golden.
- When cool enough to handle, remove pastries from forms and place on wire cooling rack until completely cooled.
- Using pastry bag and large plain tip fill with favourite cream filling and lightly dust tops with icing sugar.
- Makes 16 to 18 pastries.
Notes, Tips and Suggestions
- Aluminum cream roll forms are available at most kitchen supply stores.
- A 450 gram package of puff pastry contains 2 sheets of pastry, defrost 1 sheet only to make 8 to 9 pastries.
- Cream rolls can be made a few days ahead and filled just before serving although they will remain crisp for about 2 to 3 days after being filled.
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