Pistachio Cream Horns
Pistachio cream horns are easy pastries filled with sweet pistachio cream. These little pastries are sure to grab attention and disappear fast from the table.
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Servings: 12 horns
Ingredients
- 1 puff pastry sheet, thawed
- 1 cup heavy whipping cream, cold
- 2 tablespoon powdered sugar
- 3 tablespoon pistachio butter/cream
- ¼ cup crushed pistachios
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with a parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into strips about 1 inch wide.
- Wrap each strip of puff pastry around the molds or a cone-shaped object, starting from the tip and wrapping towards the wider end. Brush it with egg wash.
- Bake the pastry horns in the preheated oven for 18-20 minutes, or until they are golden brown and crispy. Remove from the oven and let them cool completely.
- Once the pastry horns are cool, carefully remove them from the molds.
- In a mixing bowl, whip heavy cream with powdered sugar and pistachio butter until stiff peaks form.
- Fill each horn with the whipped cream filling using a piping bag or spoon.
- Dip the edges in crushed pistachios.
Video
Notes
- If you don’t have cream-horn molds, simply fold heavy-duty foil into a sturdy strip, shape it into a cone, grease it, and wrap your pastry around it. Bake as usual and the foil mold will release easily once cooled.
- Make sure the puff pastry is fully thawed but still cold so it doesn’t tear.
- Wrap the pastry strips tightly around the mold to keep the horns from opening in the oven.
- Let the baked horns cool completely before adding the cream so it doesn’t melt.