I thought that was far beyond my skill level, so I was scared to try to make them - plus I didn't have any items in my house that I could use or even kludge as the metal cone needed to shape the pastry. Then, the other night on Pinterest I saw this:
Looks like a s'more, right? I'm a sucker for pretty much any Nutella recipe, even though given the choice I prefer World Market's generic hazelnut spread. Since this used puff pastry too, I decided to bite the bullet and go buy some pastry cones so I could try both recipes!
The bad news is they are $5 each, so I could only stomach paying for 3 of them. That was even a stretch. Why is a little piece of metal so expensive? Jeez!
Anyways, tonight was the night to experiment with puff pastry and first up were the creme horns. Once the puff pastry was thawed I unfolded it (it comes as a tri-fold) and cut it into 1-inch (approx) strips:
My precision needs a little work :)
I sprayed my horns and a baking sheet with baking spray and then wrapped the strips of pastry around the cone. After some near-fails and experimenting, I ended up using 2 strips per cone. I overlapped them about an inch to make 1 longer strip and then wrapped the long strip around the cone after spraying the cones and baking sheet with cooking spray:
Each one got an egg-wash before going into the oven:
They look like mummies.
I baked them seam side down at 400 degrees for about 12 minutes, and they came out looking like this:
While they were cooling I started my Nutella pastries. I used the third of the first pastry sheet plus the second sheet, cutting them in about 3x3 inch squares. I spread Nutella and Pampered Chef Mocha Hazelnut Sprinkle...
...folded them diagonally, crimped the edges with a fork, and egg-washed the tops:
I baked them at the same temp and time as the cones, and they came out like this:
They puffed way more than I expected, but they look light and fluffy!
I knew when I was grocery shopping for the puff pastry and the week's groceries that I wouldn't feel like making homemade buttercream after experimenting, so I picked up a tub of Ukrop's buttercream:
I piped that into the creme horns and they're ready for their closeup! Pardon the blurry and whited-out photo - my good camera's on the fritz:
I can't believe I was scared to use puff pastry - it's so easy and versatile! This would be a great base for many, many party foods...