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Passionfruit Cream Horns

Recipe for Passionfruit Cream Horns, on MiNDFOOD.

Passionfruit Cream Horns

Makes 12

2 sheets frozen ready-roll puff pastry, partially thawed

1 egg, lightly beaten

1/3 cup white sugar

300ml pure cream

2 tbsp icing sugar

1 tsp vanilla extract

1/3 cup fresh passionfruit pulp (4 passionfruit)

1 Preheat oven to 200C. Line a baking tray with baking paper. Cut pastry into 2.5cm-wide strips. Brush one side of pastry strips with egg. Starting at the pointed end of a cream horn mould, wrap a pastry strip (egg wash on the outside) around mould in a spiral, each spiral overlapping slightly. Put on prepared tray. Continue to wrap pastry strips around remaining moulds.

2 Brush horns with egg wash. Put sugar in a bowl. Dip each horn in sugar and return to tray. Bake for 12–15 minutes or until horns are golden and crisp. Using a clean tea towel gently remove horns from moulds and put on a wire rack to cool.

3 To make passionfruit cream, using an electric hand-beater, beat together cream, icing sugar and vanilla until thick and stiff. Add half of the passionfruit pulp and gently fold until combined.

4 To serve, spoon or pipe passionfruit cream into cooled horns. Spoon remaining passionfruit pulp over top of cream in horns. Serve immediately.

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One Comment on Passionfruit Cream Horns


  • Rynvos
    October 30, 2014 8:18 am

    Passionfruit Cream Horns:

    Just so easy and simple to make. I remember them from my time of growing up in Holland. Will be great for Christmas with the family. Any simple ideas for the more figure conscience for a Christmas treat.
    Thanks a lot.
    Mirjam

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