This blog post is a little late as it was more difficult than I anticipated to get my hands on the molds to make these delicious cream horns. After trawling through cookware shops I ended up purchasing 6 molds from Ebay and have spent the last few days eagerly waiting for them to arrive in the office post. Well they arrived yesterday, and I rushed home to get cracking!
Cream horns are traditionally made using puff pastry, which gets its light flaky texture from alternating layers of dough and butter solids. When baked, the water in the dough produces steam that separates and lifts the layers to create the puff we all know. Making traditional puff pastry is a time-consuming business! I opted for a quick version and also avoided the butter by experimenting with cold chunks of coconut oil. I lost some of the puff, but the results were still tasty and satisfying. The variety below are more savoury than traditional cream horns, but still sweet enough to satisfy your sugary cravings.
I’d made the pastry in advance, so when it came to it, it was just a case of rolling it out, shaping it around the molds and getting the horns in the oven whilst I made the filling. I only had 45 minutes when I got in from work before I had to go out again so it was a tight turnaround – if you want a quick and easy patisserie recipe to impress your friends with then this is a good one! The beetroot swirl is optional but adds a lovely drop of flavour and colour to the cream…
Lemon and Beetroot Cashew Cream Horns
(Vegan and refined sugar-free)
Makes 12 pastries. Prep time: 45 minutes, plus 2 hours resting time. Cooking time: 20 minutes.
For the puffy pastry horns:
- 250g all purpose flour
- ½ tsp himalayan salt
- 100g coconut oil (make sure this is cold and not runny)
- Approx. 100ml cold water
For the lemon cashew cream:
- 75g raw cashews, quick soaked in boiling water
- Juice 1 organic lemon
- 45g dates
- 1tbsp coconut oil
- A splash of almond milk
For the optional beetroot swirl:
- 1 raw organic beetroot
- 60g dates
- 30g ground almonds
- A splash of almond milk
- Stir together the flour and salt in a large bowl and using your hands, cut in the coconut oil to form 1cm crumbs
- Add the cold water bit by bit until the mixture comes together into a dough. Pat into a loose ball and transfer to a well-floured surface
- Roll the dough into a rectangle about 30cm long, 12cm wide and 1cm thick, with the short side facing you. Fold the bottom third of the dough up and the top third down (like a letter), rotate a quarter turn and repeat
- Roll the dough out again and repeat the process twice. Then wrap the dough in cling film and leave in the fridge for at least 2 hours
- Once the dough has rested, roll it out again to a rectangle at least 45cm long and about ½cm thick. Cut out long strips around 2cm wide
- Starting at the tip of the mold, wrap a strip of dough around in a spiral ensuring it overlaps and repeat for each mold. The place on a baking tray lined with greaseproof paper for approx. 15-20 minutes, until the pastry is golden-brown. Leave to cool a little before removing the molds and adding the filling.
Whilst the pastry is baking you can get on with the filling:
- Blend together all of the lemon cashew cream ingredients in a food processor, adding a splash of almond milk as needed to get your desired creamy consistency
- If you are making the beetroot swirl, transfer your cashew cream into a bowl, and use the food processor to blend together all of the beetroot ingredients.
To assemble the horns:
- Spoon some of your cashew cream into a piping bag, then add a little of the beetroot mix, and continue to alternate
- Once your pastry horns have cooled, place them in mugs to help them stand upright and fill them with the cream mixture.