Mummy Cream Horns
Simple, sweet and just a little spooky, these Halloween-inspired mummies are a scary-good party treat.
Author: The Chef
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
- Special equipment: 8 metal cream horn cones or sugar ice cream cones wrapped in foil, a pastry brush and 2 pastry bags
- For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- 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.
- 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.
- 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.
- 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.