Pastry hornsMain


























Cream Horns- YES, that fancy looking sweet treat is buttery, flaky filled with the rich, velvety and delicious vanilla filling.

Makes 40
*Special Equipment – Cream Horn Molds (metal cones)
2 sheets frozen puff pastry, thawed
3/4 can of sweetened condensed milk
1 stick of butter at room temperature
1 of package of cream cheese
8 oz. frozen cool whip
1 tsp. vanilla extract
Preheat the oven to 380F. 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. Beat one egg in a small bowl and brush using the brush apply on horns, sprinkle with sugar. 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.
Meanwhile, you can prepare the filling. On medium to high speed beat the condensed milk with the butter. It will thicken and might look like frosting.
Next add the cream cheese one spoonful at a time so there are no lumps in the cream. Once the cheese cream is blended in, turn mixer down to low and stir in vanilla and cool whip.
Transfer filling mixture into a pastry bag fitted with large plain or star tip.
Work with one pastry horn at-a-time, insert pastry tip into pastry horn and pipe filling to fill.
Serve immediately.
***Note – To keep pastry horns crisp, do not fill them until ready to serve.  Pastry horns will become soggy if filled too early.

Whole Baked Trout

Category: Appetizers, Clean Eating, Dinner, Healthy, Holidays, Lunch, Main Dishes, Seafood

Whole Baked Trout

Whole Baked Trout stuffed with fresh herbs and lemon, drizzled with olive oil and baked in a hot oven so it’s crisp on the outside and moist inside. This is one of the easiest recipes in the world, but tastes great! The flavors bake right into the fish from the inside, and because the fish is whole, it’s so moist. We loved it —the fish was fresh tasting and perfectly cooked.


  • 2 whole rainbow trout of about
  • 2lb’s in weight

  • 2 lemons, sliced

  • Juice of 1/2 lemon

  • Salt and black pepper

  • 1 bunch green onion, chopped

  • 1 bunch fresh dill, chopped

  • Olive oil


  1. Preheat oven to 450 F.
Rinse the fish and pat dry.
Combine chopped green onions and fresh chopped dill in a small bowl.
Open out the fish and sprinkle the salt and black pepper inside of each trout. Spread half of the dill mixture inside each trout and sprinkle with lemon juice. Arrange a row of lemon slices on top of the dill mixture, drizzle with olive oil and then fold the fish closed.
Make shallow diagonal cuts through the skin of the trout. Drizzle olive oil onto the skin of the trout. Insert lemon sliced into the cuts and then sprinkle with salt and fresh cracked pepper. Place the fish on a baking rack and bake for about 20-25 minutes and then finish under the broiler for extra crispy skin.
Serve right away with a wedge of lemon and new potatoes. If you like you can cut off the head just before serving.


This fish can be prepared ahead of time and refrigerated until you ready to cook