Cream horn explained

Cream horn
Image Alt:Cream horns
Type:Pastry
Main Ingredient:Flaky or puff pastry, whipped cream[1]

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.)

The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.[2]

Cream horns are called cannoncini in Italy, kornedákia (Greek, Modern (1453-);: κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies.[3]

See also

Notes and References

  1. Web site: Cream Horns Recipe. Food Network. 15 June 2017.
  2. Book: Good Housekeeping Institute . Principal: Carol Macartney . Good Housekeeping's Cookery Book . 1966 . The Hearst Corporation . London . 327.
  3. Web site: Lady Locks (Clothespin Cookies) . 2022-11-09 . TASTE . en-US.