Cream horn
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 | This article needs additional citations for verification. (March 2015) (Learn how and when to remove this template message) |
 Cream horns | |
| Alternative names | Lady Lock (US) |
|---|---|
| Type | Pastry |
| Main ingredients | 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 mould. 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]
See also[edit]
- List of pastries
- Torpil
- Trubochki (Russian: трубочки, "little trumpets")
References[edit]
- ^ "Cream Horns Recipe". Food Network. Retrieved 15 June 2017.
- ^ Good Housekeeping Institute, ed. (1966). Good Housekeeping's Cookery Book. Principal: Carol Macartney. London: The Hearst Corporation. p. 327.
