Puff Pastry Cones Recipes

PUFF PASTRY CONES

Steps:

• Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
• Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
• Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
• Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.

BANOFFEE CONES RECIPE BY TASTY

Steps:

• Fold a 45 cm (18 in) long rectangle of aluminum foil into triangles until you have a triangle with a longest side of 10-12 cm (4-5 in). Form this triangle into a cone. Make as many aluminum cones as you want.
• Cut a sheet of puff pastry into 2.5 cm (1 inch) strips.
• Wrap the pastry around an aluminum cone so that it overlaps by about 1 cm (⅓ inch). Press the tail of the pastry onto itself so that it sticks.
• Lay this seam face down on a baking sheet and brush with egg wash. Bake for 18-20 minutes at 180°C (350°F).
• Whip the double cream. Reserve 2-3 large scoops of whipped cream.
• Mix the remaining whipped cream with the toffee sauce.
• Scoop mixture into a plastic bag for piping.
• Peel and slice banana.
• Remove aluminum cone.
• Pipe cones by alternating 2 cm (1 in) of toffee cream and 1 slice of banana. Top with a swirl of reserved cream and a vertical banana slice.
• Enjoy!