Strawberry Horns with Mascarpone Cream
Ingredients
Pastry
puff pastry (thawed)
1 sheet
Filling
mascarpone cheese (cold)
250 g
powdered sugar
50 g
strawberry jam
120 g
fresh strawberries (fresh)
8 piece
Instructions
Prepare pastry cones
Wrap 8 ice cream cones tightly in aluminum foil to create pastry moulds.
Cut and shape pastry
Roll out the puff pastry sheet and cut 8 long triangles approximately 20 cm long and 5 cm wide at the base.
Form pastry horns
Starting from the wide end, wrap each pastry triangle around a foil-wrapped cone, overlapping slightly. Place seam-side down on a parchment-lined baking sheet.
First bake
Bake the pastry horns at 200°C for 15 minutes until they begin to turn golden.
Cool and remove cones
Remove from the oven and let cool for 5 minutes. Carefully remove the foil-wrapped cones from inside the pastry horns.
Second bake for crispiness
Return the empty pastry horns to the oven and bake for another 5-7 minutes until deep golden and very crisp.
Prepare mascarpone filling
In a mixing bowl, whisk together cold mascarpone cheese and powdered sugar until smooth and creamy.
Fill the horns
Spoon or pipe the mascarpone cream into each cooled pastry horn, filling about 2/3 of the way. Add a teaspoon of strawberry jam on top of the cream.
Top and serve
Place a fresh strawberry on top of each horn. Serve immediately for the best texture.
Original recipe
Storage
Store unfilled pastry horns in an airtight container. Fill just before serving for best results. Filled horns should be consumed within 24 hours.
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