Dulche de Leche Chocolate Cream Horns are perfect holiday cookie. I altered my original Cream Horn recipe to create a flawless seasonal dessert for the coming up Holidays. Flaky pastry horns are filled with buttery Dulche de Leche filling; slightly dipped in Chocolate then sprinkled with baking crystal sprinkles or walnuts just complete the presentation.
Makes approximately 40-45
*Special Equipment – Cream Horn Molds (metal cones)
2 sheets frozen puff pastry, thawed
1 can Dulche de Leche (cooked condensed milk)
2 sticks butter, unsalted, at room temperature
8 oz. frozen cool whip
1 cup toasted almonds, finely chopped
1 Tbsp. baking crystal glitter- optional
4 ounces good quality Chocolate, melted (cooled slightly)
Preheat the oven to 400F. Line 2 baking sheets with non-stick baking paper.
Work with one pastry sheet at-a-time keeping the remaining sheet of pastry in the refrigerator until you are ready to cut (it is best to keep puff pastry as cold as possible and also to work quickly). Transfer sheet of pastry to a lightly floured work surface. Dust lightly with flour. Using a rolling pin slightly flatten your puff pastry; but not too thin. With pizza cutter, cut the puff pastry sheet into 3/4 inch ribbons.
Beginning at the tip of the mold, wind the pastry ribbon around the mold, overlapping the layers of pastry slightly to cover the mold. Don’t take the pastry too close to the open end of the horn mold, as it will puff over the edge while cooking, making it difficult to remove.
Transfer pastry lined mold to prepared baking sheets (seam side down), leaving plenty of space between them. Repeat with remaining strips. Bake one sheet of pastry horns at-a-time until golden, 19 to 20 minutes. (Do not open oven door in the first 15 minutes of baking.)
Remove from the oven and allow pastry horns to cool for a minute and then carefully slide the cases off the molds by a gentle twisting motion; put on a wire rack to cool completely. Repeat with remaining pastry sheet. Let it cool completely.
Melt chocolate and cool slightly; dip the tips of each pastry horn into melted chocolate; roll in chopped nuts or baking glitter and set-aside on a sheet of wax paper. (Do not fill until chocolate is cooled and set).
Meanwhile, you can prepare the filling. On medium to high speed with electric mixer beat the butter until fluffy and creamy; add Dulche de Leche (cooked condensed milk) and beat until combined and gets creamy. Once the butter mixture is combined, turn mixer down to low and stir in the cool whip. Mix until combined (don’t over mix it). Transfer filling mixture into a pastry bag fitted with large star tip.
Work with one pastry horn at-a-time, insert pastry tip into pastry horn and pipe filling to fill.
***Note – To keep pastry horns crisp, do not fill them until ready to serve. Pastry horns will become soggy if filled too early.