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!
Ingredients
1 egg
1 tablespoon water
0.5 cup sugar
0.5 cup finely ground walnuts
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.25 teaspoon ground cloves
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 tablespoon water
0.5 cup sugar
0.5 cup finely ground walnuts
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.25 teaspoon ground cloves
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Instructions
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.
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.
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.
Bake for 20 minutes or until the pastries are golden brown.
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.
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.
Bake for 20 minutes or until the pastries are golden brown.
Crunchy Spiced Horns
Print
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!
Instructions
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.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.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.Bake for 20 minutes or until the pastries are golden brown.
Ingredients
1 egg1 tablespoon water0.5 cup sugar0.5 cup finely ground walnuts1 teaspoon ground cinnamon1 teaspoon ground ginger0.25 teaspoon ground cloves2 tablespoons all-purpose flour1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
