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Strawberry cream horns

Strawberry cream horns: fresh strawberries and whipped cream in chocolate & pistachio-dipped puff pastry cones. Perfect for dessert or afternoon tea.

Meal Type Afternoon tea, Dessert
Cuisine British-Inspired
Keyword Strawberry cream, Vegetarian
Total Time 45 minutes
Servings 4 Pastry horns
Author Veg Coast Cook

Ingredients

  • Unsalted butter softened, for greasing moulds
  • 1 sheet ready-made frozen puff pastry (approx. 110 g) slightly thawed
  • 1 large free-range egg beaten
  • 2 tsp brown sugar

Filling

  • 250 g fresh strawberries stalks removed, chopped
  • ½ tsp caster sugar
  • 50 g dark chocolate melted in a bowl over a saucepan of simmering water
  • 30 g pistachios finely chopped
  • 160 ml thickened cream whipped to soft peaks

Garnish

  • 4 fresh strawberries thinly sliced

Instructions

  1. Preheat oven to 180°C fan. Line a large baking tray with greaseproof paper. Grease the outside of the horn moulds with butter.

  2. Cut the puff pastry into 1cm strips down the longest side of the pastry sheet. Starting at the pointed end of the mould, wrap pastry strips around the cone in a spiral shape overlapping slightly as you go. Leave a space at the top so that you can get the mould out when cooked. Transfer pastry wrapped mould to the lined baking tray. Repeat until all four horn moulds are covered with pastry.
  3. Brush pastry horns with beaten egg and sprinkle with brown sugar. Bake in oven for approximately 20 minutes or until the pastry is golden and crisp. Remove from oven allow to cool slightly, carefully remove moulds and return to oven for 3 minutes to crisp up the inside. Remove from oven and place on a wire rack to cool.
    Uncooked puff pastry horns sprinkled with brown sugar on a baking tray
  4. Put the chopped strawberries and caster sugar in a small bowl, mix with a spoon then put into the fridge to macerate.
  5. Dip the top of each pastry horn with melted chocolate and then dip in chopped pistachios. Then do the same to the tip (smaller end) of each cone. Chill pastry horns in fridge for 3 minutes or until the chocolate has set.
  6. To assemble the strawberry cream horns: Take the macerated strawberries out of the fridge and put 1 teaspoon of them into the inside of each pastry horn. Add whipped cream to the inside of each cone (leaving a couple of millimetres space at the top of the cone). Top the cream with the remaining strawberries. Eat straightaway.

Recipe Notes

You will need four cream horn moulds for this recipe. The moulds can be purchased from most cooking stores.