Ingredients
For the Cones:
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg (for egg wash)
- 1 tbsp water
- Sugar for sprinkling (optional)
For the Cream Filling:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional: ¼ cup mascarpone or cream cheese for a richer filling
Instructions
Step 1: Prepare the Cones
- Preheat your oven to 400°F (200°C).
- Cut the puff pastry into 1-inch wide strips using a sharp knife or pizza cutter.
- Lightly grease metal cone molds (or make your own with aluminum foil).
- Wrap each strip around the cone mold, overlapping slightly to create a spiral shape.
- Whisk the egg with water and brush over the wrapped cones.
- Sprinkle with a little sugar if desired for extra crunch.
- Place cones on a baking sheet lined with parchment paper, seam side down.
- Bake for 15–18 minutes or until golden brown and puffed.
- Allow to cool completely before gently removing from the molds.
Step 2: Make the Cream
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- If using mascarpone or cream cheese, gently fold it into the whipped cream until smooth.
- Transfer the cream to a piping bag fitted with a star or round tip.
Step 3: Assemble
- Pipe the cream into each cooled pastry cone until filled.
- Optionally, dust with powdered sugar or drizzle with chocolate.
Enjoy your light, crispy, and creamy puff pastry cones! Perfect for tea time or parties. Let me know if you want a version with custard or chocolate filling too!