Strawberry Horns with Mascarpone Cream
Ingredients
Pastry
puff pastry (sheet)
400 g
Filling
mascarpone (room temperature)
250 g
strawberry jam
120 g
fresh strawberries (whole, fresh)
8 piece
powdered sugar
30 g
Instructions
Prepare ice cream cone molds
Wrap 8 ice cream cones tightly in aluminum foil to create pastry molds.
Cut puff pastry
Roll out puff pastry and cut into long triangles about 20 cm long.
Form pastry cones
Wrap each pastry triangle around a foil-covered cone, starting from the base and overlapping slightly.
First bake
Place cones on a baking sheet and bake at 200°C for 12 minutes until golden.
Cool and remove molds
Let cones cool for 5 minutes, then carefully remove the foil-wrapped cones.
Second bake for crispiness
Return empty pastry cones to the oven for another 5 minutes to ensure extra crisp texture.
Prepare mascarpone filling
Mix mascarpone with powdered sugar until smooth and creamy.
Fill pastry cones
Pipe or spoon mascarpone cream into each cone, then add a teaspoon of strawberry jam.
Top with fresh strawberries
Place a fresh strawberry on top of each filled cone for garnish.
Original recipe
Storage
Store unfilled cones in airtight container; fill just before serving for best texture
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