Passionfruit Cream Horns

By Dixie Elliott

Passionfruit Cream Horns

Passionfruit Cream Horns. These showstoppers are sure to please everyone at your next dinner party. 

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 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 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 the horns. Serve immediately.


You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login