Recipe Citrus cream pastry horns : Easy, Special and Delicious

Recipe Citrus cream pastry horns : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Citrus cream pastry horns. This Recipe Citrus cream pastry horns : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Citrus cream pastry horns was necessary 25m, cook 1h and serving 20. Attention: allergies Contains gluten, peanuts, tree nuts, milk and sesame.. Without having to wait long, let's just check the Recipe Citrus cream pastry horns

You only need five ingredients to make this shortcut version of the pastry classic, and it makes 20 horns, perfect for entertaining!

5 Ingredients

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  2 sheets butter puff pastry, just thawed
  
  
  


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  2 eggs, whisked
  
  
  


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  600ml thickened cream
  
  
  


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  160g (1/2 cup) lemon curd
  
  
  


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  55g (1/3 cup) pistachio kernels, finely chopped
  
  
  


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  Select all ingredients
  
  
  

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C. Line 2 baking trays with baking paper. Cut pastry sheets

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  (2 sheets butter puff pastry, just thawed) into 2.5cm-wide strips. Spray five 9cm-long metal cream horn moulds with oil. Wrap the pastry, overlapping slightly, around the moulds. Brush with whisked egg (2 eggs, whisked). Bake for 12-15 minutes or until golden. Slide pastry off the moulds. Set aside to cool completely Repeat, in 4 batches, with remaining pastry.
  
  
  


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  Step 2
  
  
  
  
  Whisk cream (600ml thickened cream) until soft peaks form. Swirl in lemon curd (160g (1/2 cup) lemon curd). Place in a piping bag fitted with a 1.5cm round nozzle. Fill the horns with cream mixture and top with finely chopped pistachio kernels (55g (1/3 cup) pistachio kernels, finely chopped). Serve immediately.
  
  
  

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