Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mummy Cream Horns
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 3 g
- Cholesterol
- 80 mg
- Sodium
- 53 mg
Simple, sweet and just a little scary, these Halloween-inspired mummies are a perfect party treat.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 3 g
- Cholesterol
- 80 mg
- Sodium
- 53 mg
Ingredients
Horns:
Filling:
Icing:
Directions
Special equipment:
8 metal cream horn cones or sugar ice cream cones wrapped in foil, a pastry brush and 2 pastry bags- For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
- For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
- For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
- To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.
