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Cream Horns

Well, there was going to be a lot more to this post . .  . but since we’ve thawed from the last week’s  freeze, there have been a few additional problems – like very low water pressure and then we have no water today !!

 

So, I’m simply posting the recipe for the cream horns. These were prompted by the left over cream-filling  from the Chocolate Torte Cake and what to do with it ??  . . .   besides let David sit down with a spoon and eat until it is gone.  Don’t think so, in spite of it being ‘no-sugar added’.

 

I’ve always liked cream horns so thought why not make some at home. And, these are easily made using regular powdered sugar or ‘no-sugar added’ using Splenda®  powdered sugar.

 

Rather than make the dough from scratch – had a box of puff pastry in the freezer and it seemed the perfect horn material.

 

I used one packet of the dough to made 4 cream horns (used all the leftover fluff I had) – plus 4 fruit pockets.  Although you could make more cream horns if you have enough forms or make the horns to fill longer.  I only used one cut of the dough that was about 1″ in diameter for mine – but think using 2 sections of the cut pastry would make them better.  Bigger is always better when it comes to dessert, right?

 

Before forming the horns, let the dough defrost and cut so that the cut sections are about 1 inch in diameter.  Once defrosted, carefully unfold, remove paper that separates the layers.  You’re now ready to roll.

 

 

 

What you’ll need:

  • 4-6 Horn forms (made my own here by cutting a 1″ diameter dowel into lengths of approximately 6″)
  • Recipe of creamy-filling. Get recipe here.
  • 1 package of puff pastry
  • Baking pan lined with parchment paper
  • Powdered sugar for dusting (optional)

 

Directions

  1. Preheat oven per pastry directions
  2. Wrap the dowels in aluminum foil and spray lightly with oil, set aside
  3. Take defrosted, cut pastry dough and wrap in a spiral down the dowel over-lapping a little then place on the baking sheet
  4. Bake until golden brown
  5. Remove from oven and cool (Note:  To remove the pastry horn from the form, take hold of it with a clean kitchen towel and give  a gentle twist to release it from the form before trying to pull the form out.)
  6. Fill with fluff
  7. Dust with powdered sugar if desired – and enjoy!

 

Flowers

 

One final thing – everything is so sad looking, i.e., frozen thought this video of a flower garden might brighten you day as it did mine.  (The video is on YouTube – so just click and enjoy.  If you don’t have a FB account, just click ‘NOT NOW’ )


 

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