Mummy Cream Horns

Mummy Cream Horns
Simple, sweet and just a little spooky, these Halloween-inspired mummies are a scary-good party treat.
Cuisine: American
Recipe type: Dessert
  • Nonstick cooking spray, for spraying the cones
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • 1¼ cups confectioners' sugar, plus more for dusting
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3 tablespoons milk
  • Pinch fine salt
  • 16 candy eyes
  1. Special equipment: 8 metal cream horn cones or sugar ice cream cones wrapped in foil, a pastry brush and 2 pastry bags
  2. For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  3. Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
  4. For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
  5. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
  6. To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.

Watch the recipe video here:

How to Make Mummy Cream Horns

This Halloween, mummy's the word ?#HalloweenWars < tonight 9|8c

Posted by Food Network on Sunday, October 8, 2017