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The puff pastry horns are traditional italian pastries (called Cannoncini) made of a crispy cone-shaped shells with a delicious filling, as custard, whipped cream or Nutella as in this recipe. With this quick recipe you’ll discover how to cook cream horn and how easy is to bake these delicious Nutella treats.
This recipe makes about 8 pieces.
1 sheet puff pastry
1/2 cup sugar
1 cup Nutella
1 – Preheat oven at 390 °F. Use a knife or rolling cutter to cut puff pastry sheet into 1 inch wide strips. Beat the egg and brush half strip. Wind pastry around the horn molds, starting at one end and overlap layers, covering form in a spiral. Remember to place the egg-brushed edge towards the wide end of the cone, so the egg will help the edges adhere when overlapped.
2 – Once the puff pastry is in place on the mold, brush the top with the beaten egg and sprinkle with sugar. Arrange the pastry horns on a wire rack (or baking sheet lined with parchment paper) and bake for 15 minutes.
3 – When the pastry horns are golden brown, take off the oven and let cool down before removing the molds. Now it’s time to fill our puff pastry horns with Nutella, using a pastry bag, and they are ready to serve.