Ingredients
- 230 g 8 oz puff pastry, rectangular roll (size 25×33 cm, 10×13 in))
- 12 stainless-steel cones for shaping the dough (size 10 cm, 4 in height, 4 cm, 1.5 in diameter)
- Unsalted butter enough to grease the cones for baking
- Toasted sliced almonds and powdered sugar enough to decorate
- Lemon Custard see link above for recipe
Instructions
- Preheat the oven to 200 °C (400 °F)
- First prepare the custard (see link above for recipe)
- Cut the puff pastry into 12 strips (size 2× 33 cm, 3/4×13 in). Lightly grease the steel cones with some butter. Wrap one strip of puff pastry on each cone
- Bake the cones on a baking sheet covered with parchment paper. Cook for about 7-8 minutes until the “cornucopie” are lightly browned. Remove and allow to cool. Remove the pastry cones from the steel forms
- Fill the pastry cones with custard using a pastry bag. Decorate the custard with almonds and sprinkle the “cornucopie” with powdered sugar.
Notes
Once filled, they should be eaten within a few hours. Otherwise the dough will lose its crispness.