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Pumpkin Cream Horns
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Pumpkin Cream Horns

2 Hours 12 Minutes
2 Hr 12 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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