Crunchy Spiced Horns


These delightful puff pastry horns are filled with a mix of cinnamon, sugar, walnuts, ginger and cloves.  They make a delicious dessert, but they're perfect addition to breakfast or brunch too!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Serves: 14
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4 13



  • 1 egg

  • 1 tbsp. water

  • 1/2 cup sugar

  • 1/2 cup finely ground walnuts

  • 1 tsp. ground cinnamon

  • 1 tsp. ground ginger

  • 1/4 tsp. ground cloves

  • 2 tbsp. all-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed


  1. Heat the oven to 375°F.  Line 2 baking sheets with parchment paper.  Beat the egg and water in a small bowl with a fork.  Stir the sugar, walnuts, cinnamon, ginger and cloves in a small bowl.

  2. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface. Brush half the pastry with the egg mixture and sprinkle with half the sugar mixture.  Fold the pastry sheet in half over the sugar.  Repeat with the remaining pastry sheet.

  3. Cut each pastry into 14 (about 3/4-inch wide) strips, making 28 in all.  Twist the strips and bend them into U-shapes.  Place the twists onto the baking sheets, pressing down the ends.  Brush the twists with the egg mixture.

  4. Bake for 20 minutes or until the pastries are golden brown.

  5. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

  6. Serving Suggestion: Serve the pastries with ice cream, chocolate or pumpkin mousse or pastry cream.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

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Submitted by:
Sherill Ruth R.
Date: 9/21/2007

5 star rating

"I do a lot of special event cooking and this was a piece of cake!"

Submitted by:
Patricia K.
Date: 9/23/2007

5 star rating

"This recipe was a big hit with my guests!"

Submitted by:
Patricia K.
Date: 9/23/2007

5 star rating

"recipe was a big hit with my guests"

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