Pumpkin Chocolate Cream Horns
Recipe type: Dessert
Serves: 12
Buttery and flaky pastry dipped in chocolate and filled with sweet fluffy pumpkin pie cream.
  • 2 Frozen Puff Pastry Sheets (thawed)
  • 1 Egg
  • 1 tsp Water
  • 3 tbsp Sugar
  • Chocolate Melting Wafers
  • 1 cup Heavy Cream
  • 3 tbsp Instant Pumpkin Pie Pudding Mix (dry)
  • ¼ cup Confectioners' Sugar
  • 1 tsp Pumpkin Pie Spice
  1. Slice thawed pastry dough into ½ inch strips with a pastry or pizza cutter.
  2. Wraps strips around the cream horn molds making sure to overlap while wrapping.
  3. Place forms and dough on a parchment lined cookie sheet and put in the freezer for 20-30 minutes.
  4. Preheat oven to 400 F.
  5. Wisk together egg and water to make an egg wash.
  6. Pull dough from freezer and brush with egg wash, sprinkle with sugar.
  7. Bake dough on forms for 20 minutes.
  8. Remove from oven and let them cool on the pan for about 10 minutes.
  9. Transfer parchment paper with horns to a cooling rack.
  10. Allow horns to cool completely on the form, then gently remove them by gripping the dough and sliding it off the form.
  11. Melt chocolate and dip the tips of the horns in and place on wax paper to solidify.
  1. Combine filling ingredients in a large bowl or stand mixer and beat until light and fluffy.
  2. Pipe filling into chocolate dipped horns and enjoy.
Recipe by at https://placeofmytaste.com/pumpkin-chocolate-cream-horns/