HORNS A PLENTY RECIPES

Steps:

• Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
• Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
• Wrap each strip around the cream horn mold, overlapping a little with each round.
• Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
• Cream Instructions:
• Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Fill a decorating bag with Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into air tight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.
• Enjoy!

Steps:

• Warm up the milk until hot (not boiling).
• In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
• Add the milk some at a time while whisking, making sure there are no lumps.
• Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
• Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
• Preheat the oven to 400°F (200°C).
• Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
• Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
• Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
• Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
• Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
• Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
• Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
• Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
• Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!