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Pumpkin Cream Horns

Kraft Memeber Recipe
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Makes: 18 cream horns Total Time: 2 hr 12 min
Category: Desserts Sub Category: Puddings & Custards

what you need
  • 1 package Pepperidge Farm Frozen Puff Pastry Sheets
  • 12 cream horn forms
  • Egg wash: beat 1 egg with 1 Tbsp. water
  • Clear cookie sugar crystals
  • 1 package Jell-O Pumpkin Spice Instant Pudding
  • 1 ½ cups milk
  • 1 cup heavy whipping cream, whipped– NOT whipped topping
make it
Thaw puff pastry sheets as directed on package. Lightly flour work surface and rolling pin. Unfold one sheet and roll out dough until it is approximately 9 x 12 inches. Using a pizza cutter or crimper, slice dough lengthwise into 9 one-inch strips. Starting at the point of your cone, wrap pastry around overlapping so no gaps appear. Make sure you don’t run your pastry over the large opening or you won’t be able to remove it later. After you have formed your horns, place on baking sheet lined with parchment or wax paper.

Brush horns with egg wash mixture. Lightly sprinkle with sugar crystals and bake in preheated 400°F oven for 15 minutes or until puffy and light golden brown. Remove from oven and let cool. Remove cones.

Mix Jell-O Pumpkin Spice Instant Pudding with milk. Let stand until just firm. Gently fold in your whipped cream until blended. Pour into pastry tube or a baggie with a corner cut off. Squeeze mixture into your cones and refrigerate for 1 hour.
This is a really simple recipe. If you don't use the sugar crystals, dust the cones after they are filled with powdered sugar.

Once you invest in the cream horn forms, the sky is the limit for fillings.
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