For this indulgent recipe, it’s easier to make than you might think! Cream filled Horns are scrumptious and delicious pastries that melt in your mouth. Enjoy Cream Filled Horns.
1 cup firm butter
1/2 cup sour cream
3 tablespoon water
1 ½ cups all-purpose flour
1 teaspoon pure vanilla extract
½ cup granulated sugar
1 ½ cups whipping (heavy) cream
1/3 cup powdered sugar
DIRECTIONS for Cream-filled Horns
Cut butter into flour in medium bowl until pastry gathers together and forms a soft ball. Stir in sour cream and ½ teaspoon pure vanilla extract. Divide dough in half. Wrap each half and refrigerate at least 8 hours.
Heat oven to 350°F. Cover cookie sheet with cooking parchment paper, or lightly grease cookie sheet.
Mix granulated sugar and water. Roll one half of the pastry into rectangle (16 x 12 inches) on well-floured cloth-covered surface (keep other half refrigerated) . Brush with sugar mixture. Cut lengthwise into twelve 1-inch strips.
Being careful not to stretch pastry. Wrap 2 strips, glazed sides out, around each cream horn mold over-lapping ½ inch with each turn. Place on cookie sheet. Bake about 25 minutes or until golden brown. Immediately remove from cookie sheet.
Cool slightly before removing from molds. Repeat with other half of pastry.
Beat whipping cream, ½ teaspoon pure vanilla extract and powdered sugar in chilled medium bowl until stiff. Transfer whipped cream to a pastry bag, fill horns with whipped cream. Dust horns with powdered sugar before serving. (optional)
- To make cream horn molds, cut double-thickness heavy duty aluminum foil into 8-inch squares. Fold each into triangle, roll into cone shape.
- For a delicious alternative, add almond extract, blueberry or raspberry puree, mini chocolate chips or 1 ½ teaspoon instant coffee to the whipped cream.
Photo Credit : gratitudeismine.com