Recipe: Roselyn Bakery Cream Horns and Puff Pastry Dough

ROSELYN BAKERY CREAM HORNS

Puff Pastry Dough (recipe follows)
1/2 cup coarse granulated sugar
3 cups marshmallow fluff
1/4 cup chocolate sprinkles
12 (6-inch) baking cones (cream horn molds - click here)

Preheat oven to 450 degrees F.

Start by making the puff pastry dough. Roll out the puff pastry into a rectangle 12-inch wide and 1/4-inch thick. Cut into 1-inch strips, giving you a strip that is 12 by 1 by 1/4-inch.

On a 6-inch long pastry cone that is 1 1/2-inches wide on one end and 1/2-inch wide on the other end, wrap the pastry strip (starting on the 1/2-inch end) up the cone to the large end. Overlap the strip 1/2-inch over itself on the way to the top of the cone.

Brush the wrapped pastry with water and apply coarse sugar to it. Set each pastry onto a cookie sheet about 1/2-inch apart.

Bake for 20 to 25 minutes. Let cool.

Once cooled, remove metal cones from pastry. Using an icing bag with a large round tip fill the pastry with marshmallow fluff all the way from the small end of the cone to the large end of the cone. On the large end of the cone place chocolate sprinkles on top of the marshmallow fluff.

PUFF PASTRY DOUGH

1 cup chilled bread flour
1 cup cold Land O Lakes butter
1/2 cup water
1/2 teaspoon salt

Place chilled flour into a large bowl and add chilled butter in small pieces.

Dissolve salt in water and add it to the mix. Blend in by hand only enough to bring the mixture together.

Roll out dough. Fold dough to 18 by 9-inch rectangle. Fold rectangle lengthwise into thirds to make 6 by 9-inch rectangle. Roll out and repeat this folding process 4 more times. Proceed with above recipe.

Makes 12 cream horns
Source: Roselyn Cookbook, Roselyn Bakery, Indianapolis, IN.