CREAM HORNS (BISCOFF & PISTACHIO) - Quick And Easy | Nargis’ Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mascarpone cheese

🥗Healthier: cream cheese

💰Cheaper: ricotta

Cream cheese is lower in fat and ricotta is more affordable

Cut the puff pastry into strips.

Take a cream horn mold and start wrapping the pastry from the thin part, overlapping it as you go until you reach the end.

Pinch the bottom to seal the pastry.

Line a baking sheet with parchment paper.

Prepare an egg wash with one beaten egg and brush it lightly all over the pastries.

Sprinkle sugar over the pastries.

Place the pastries in the preheated oven and bake until golden brown.

Remove the pastries from the oven and let them cool slightly before demolding.

Carefully remove the mold from the pastries after they have cooled.

Prepare whipped cream, some with biscuit spread mixed in and some with just sugar.

Fill a piping bag with the biscuit cream using a star nozzle.

Fill each pastry horn with the biscuit cream using the piping bag, pressing gently until filled.

Top the filled pastries with ground pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens