Cream Horn—cookies that are shaped like a horn and filled with various rich creams have contrasting characteristics and delicious flavors, but in this article, I will make the lazy cream horn. This recipe does not make you lazy to try. This threaded horn-shaped cake is said to have originated from Dutch pastry. When bitten, the texture is crispy with a creamy, sweet and rich flavor. ‘Skin’ cream horn is made of puff pastry or bladerdeeg. Frozen puff pastry is left at room temperature, then cut into strips.
The pastry is then wrapped in a cone-shaped cream horn or horn. The pastry surface is smeared with beaten eggs before baking until golden brown. As preparation for cooking cream horn, the ingredients are quite easily found in supermarkets near your home. The cooking time is quite short, if you already have instant horn supplies, you only need time to make the filling.
In accordance with the title above, this time I will share the lazy cream horn recipe, cream horns recipe which is super practical. Why is it practical? Because it so makes you’re lazy! Hehehe, it uses instant pastry skin. I like this type of food very much. Maybe someone doesn’t know what the pastry is? In simplicity, we can say that is, skin dough which when baked can be layered, crispy, and tasty.
If you have ever eaten snacks branded Kenji, they are made from pastry. Being able to make my own pastry skin is my dream, but it seems like it’s still a long time to make it happen because I’m having trouble finding one of the ingredients called pastry butter in the area where I live, even though I’ve been looking for it at my favorite pastry shop.
What I Love Most About This Recipe
- Food to accompany at leisure
- Can be friends with cold or hot drinks
For portions of 3-5 people or one family to make a pastry skin mixture does require special butter because butter is what will make the pastry skin can be layered, savory, and slightly oily. In addition, to make it yourself also requires patience, skill, and accuracy because if the results are wrong it will end up being defective. That is a little reason that makes my enthusiasm and desire to recede to make my own pastry skin.
Since yesterday I really want to eat cream horn—lazy cream horn, then the practical solution is to buy instant puff pastry. Puff pastry usually varies only in shape and content. Because the taste is salty, so for pastry, it is usually combined with something sweet. For this reason, on this occasion, I will make these ones of favorite dessert with a slightly runny filling, so that the horn cannot stay in a flat position because the filling must come out, that’s why the results can be stored in a glass container. Friends who want to make it possible to reduce the liquid dose, of course, depending on our taste.
How to Make a Lazy Cream Horn
First, make horn pastry, we need a cone-shaped mold. If you don’t have one, you can make it yourself from cardboard (Formed with a pattern to make a cone) then wrap it with aluminum foil and then form a cone. Complicated? If you feel that way, just buy the mold at your favorite cake shop.
The horn pastry that we will make is in the mini form because it only uses one fold of puff pastry mixture (instant puff pastry containing only one sheet folded into four) which when printed is only half (less) than the shape of the mold. So if you want horn pastry with a rather large size, then use two folds (for the puff pastry mixture in half). But in my opinion, this size is quite right, because it uses instant puff pastry, so here I just write the recipe and the manufacturing process, and also how to print the puff pastry mixture in my own language, hopefully, it’s understandable.
Lazy Cream Horn
- ¼ instant puff pastry section
- 1 yellow egg to be applied to the skin
- Adequate refined sugar for sowing
Materials (inside or filling)
- 1/2 can of sweetened condensed milk
- 600 ml of water
- 6 tablespoons of sugar (or according to taste)
- 35 grams of cornstarch
- 35 grams of flour
- ½ spoonful of vanilla powder (can be there, you can not)
- 2 egg yolks
- ¼ tablespoons of salt
- 1 tablespoon of butter
Make Filling Dough
- Mix all ingredients except the butter, then strain and cook while stirring constantly.
- When it starts thickening and you want to boil, stir it around at high speed with a wooden spoon so the mixture remains slippery. When the filling boils bursting, turn off the heat.
- Put the butter, stir until melted and mix well with the mixture.
- Pour in the container and cover with cling wrap.
- It is best if the size of the container matches the number of fillings so that there is no space between filling and cling wrap, so as not to form a layer above it. Cool it down.
Make Horn Skin
- Brush the outer surface of the mold horn with margarine, set aside.
- Cut instant puff pastry with a width of approximately one finger segment or about 1.5 cm (sprinkle flour if it feels wet),
- Wrap the puff pastry mixture that has been cut into the mold with the direction upward, and make sure the bottom doesn't leak so the filling won't come out later.
- Arrange on a baking sheet, brush the top with egg yolk and sprinkle with sugar.
- Bake in the oven for about 20 minutes or until cooked.
- Remove from the oven and remove it from the mold, let it cool.
Completion or Final Step
Place the mixture to fill it into a plastic triangle, give a hole at the end. Spray the mixture into the pastry skin until it is full, give it an appropriate decoration. It’s easy isn’t it to make lazy cream horn? Exactly, so don’t try to lazy.
Serving Size 3 – 5 cream horn (171g)
Amount Per Serving
- Calories 759 Calories from Fat 483
% Daily Value
- Total Fat 54g 83%
- Saturated Fat 18.6g 93%
- Trans Fat 0gI
- Cholesterol 21.9mg 7%
- Sodium 312mg 13%
- Potassium 99mg 3%
- Total Carbohydrate 63g 21%
- Dietary Fiber 1.4g 6%
- Sugars 20.7g
- Protein 8.7g
- Vitamin A 6%
- Vitamin C 0%
- Calcium 3%
- Iron 15%
*Percent Daily Values are based on a 2000 calorie diet.