Mummy Cream Horns

Simple, sweet and just a little spooky, these Halloween-inspired mummies are a scary-good party treat.
  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Horns:

Nonstick cooking spray, for spraying the cones

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten

Filling:

1 cup heavy cream

1/4 cup confectioners' sugar

Icing:

1 1/4 cups confectioners' sugar, plus more for dusting

4 tablespoons (1/2 stick) unsalted butter, melted

3 tablespoons milk

Pinch fine salt

16 candy eyes

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.

Cream Horns

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