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

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 cup sugar
  • 1/2 cup finely ground walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  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.

Shapes Recipe

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.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

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.

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