By 
25 min
6 pieces
Puff Pastry Pudding Horns
I love to bake my own bread and buns, but even pastry I bake more and more myself.
These pudding horns are well known in Belgium from the bakeries. They are actually not difficult to make and I also like the homemade secretly much better.
What do you need?
- 1 roll of puff pastry
- 1 recipe pudding
- 1 egg, beaten
- 2 tablespoons pearl sugar (you can also use regular white sugar)
- Aluminum foil
- Baking spray
How to make it?
Preheat the oven to 200 °C or 390 °F (180 °C or 360 °F hot air). Take an oven tray and cover it with baking paper.
Make with the Aluminum foil, horn molds (Narrow at the bottom, wider at the top).
Spray the horn molds with baking spray.
Roll out the puff pastry and cut it into strips about 2 cm or 0.8 inch wide. Roll the strips of puff pastry around the horns. You determine the size yourself. I used 1 stripe per horn of the longest ones. For the shorter ones I used 1 and ½ per horn.
Place these horns on the baking tray and brush with egg, then sprinkle pearl sugar over the horns.
Bake the horns in the oven for 15 minutes. Let the horns cool for 5 minutes and then remove the silver paper from the horns. For me, this always works best by turning the Aluminum foil so that it rolls up and comes loose from the dough. The baking spray also makes it easier to remove it.
Fill the horns with pudding, this is best done by putting the pudding in a piping bag (you can also use a freezers bag and cut a hole in one of the tips)
You can eat them immediately or keep them in the fridge for later.
Bon Appetit!
