Cream horn
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.)
 Cream horns | |
| Type | Pastry |
|---|---|
| Main ingredients | Flaky or puff pastry, whipped cream[1] |
The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.[2]
Creams horns are called cannoncini in Italy, kornedákia (Greek: κορνεδάκια) in Greece and schaumrollen in Austria.
See also
References
- "Cream Horns Recipe". Food Network. Retrieved 15 June 2017.
- Good Housekeeping Institute, ed. (1966). Good Housekeeping's Cookery Book. Principal: Carol Macartney. London: The Hearst Corporation. p. 327.
External links
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