How To Make Puff Pastry Cream Horns| Biscoff Puff Pastry Cones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Biscoff spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides a similar texture with less sugar.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and can be used in similar amounts.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers a richer flavor with less sugar.

Preheat the oven to gas mark 6 and grease the moulds with some butter.

Roll out the puff pastry and cut some strips horizontally. Spread each strip out a little carefully making sure you don’t cause any tears.

Carefully place one of the pastry strips at the top end of the mould and wrap around until you reach the end. Make sure to overlap each layer.

Place onto a baking tray and beat 1 egg to egg wash each cone.

Brush over a little egg on each cone and sprinkle with some caster sugar on top.

Bake for 8-10 mins.

Take out of the oven and leave to cool. Once slightly cooled, remove the mould from the pastry.

Place the lotus biscuits into a bag and crush into small crumbs.

Melt the Biscoff spread in the microwave for 30 secs.

Place each tip of the pastry into the melted Biscoff and then dip into the lotus biscuit crumbs.

Leave to set and meanwhile make the filling.

Place the double cream, Biscoff spread, and icing sugar into a bowl and beat until thick.

Place the filling into a piping bag and fill each cone with the cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens