Thanksgiving 2015-Pumpkin Spice Cream Horns
I know Starbucks has moved on to Christmas and red cups and controversy and pumpkin spiced anything seems pretty last month, but I really wanted to feature this easy dessert for Thanksgiving because it’s such a perfect fit and a bit of a break from the traditional Thanksgiving dessert options.
I found a recipe for homemade cream horns on Pinterest and we are big fans of cream horns at our house. I was disappointed to discover that you need molds, essentially, to make your own cream horns from scratch and I was absolutely unwillling to buy a set (even though they can be found on Amazon for about $4) and I was unwilling to wait for them to be delivered. There had to be a solution and google came though, as always. To replicate the horn molds, you only need to wrap sugar cones with tin foil and sugar cones are available just about every place, including my small town grocery store.
Traditional cream horns tend to have a more traditional filling, but I was feeling a little saucy and decided to make up a batch of my favorite cake icing and add some pumpkin spice to it, to make it a little more festive. The results were delicious and I’m actually considering whipping up a batch for Thanksgiving. The frosting recipe is pretty big, so you could make at least 18 cream horns, but you’d need another box of puff pastry for that to work. Instead of making more, we just enjoyed the leftover pumpkin spice whipped cream cream cheese frosting straight from the mixer bowl.
- 1 box of sugar cones
- 1 box of puff pastry,thawed
- cooking spray
- 1 egg, whipped
- 8oz cream cheese
- 2/3c white sugar
- 1.5c heavy whipping cream
- 1 tsp vanilla
- 1.5 tsp pumpkin spice
- Preheat oven to 400 degrees
- Wrap each sugar cone with aluminum foil and coat with cooking spray
- Lay out puff pastry sheet on a flat surface and cut into six equal strips.
- Starting at the tip of the sugar cone, wrap around the cone, making sure to overlap each layer slightly.
- Lay on a parchment paper and gentely wash each cone with the beaten egg. Don’t be too generous, as you don’t want to add much moisture into the mix. Sprinkle with sugar.
- Bake for 10-12 minutes or until golden brown.
- While the horns bake, mix whipping cream in a bowl until stiff peaks form. Set aside.
- Mix softened cream cheese, vanilla, sugar and pumpkin spice until smooth. Gently fold in whipped cream. Chill until ready to use.
- One cream horns are finished, remove from cones and place on a cooling rack. Allow them to cool to room temperature before filling. When you’re ready to fill, fill an incing bag with the frosting and use a large tip to pipe the horns full.
- We ate ours immediately, but you will need to refrigerate them if you don’t plan on eating them as soon as you fill them.