White Hazelnut Cream Horns

This simple and easy dessert is an absolute show stopper and not very hard to whip up. Perfect for that special event or when you have guests coming over.

Ingredients

• 3 sheets puff pastry, thawed and cut into 1 cm strips

• 250 g cream cheese, softened

• 200 ml thickened cream

• 1 (325 g) jar Leo Coco Belgian White Chocolate & Hazelnut Spread 325g

• ¼ cup icing sugar, sifted

• Roasted hazelnuts, finely chopped (for coating)

Method

1. 
   

   Preheat oven to 180°C (fan-forced 160°C). Lightly grease metal cream horn cones.

2. Wrap each strip of puff pastry around the cone, starting from the tip and overlapping slightly as you work towards the base. Place on a lined baking tray.

3. Bake for 12–15 minutes, or until golden and crisp. Allow to cool completely before gently removing from the cones.

4. In a large bowl, combine the cream cheese, thickened cream, hazelnut spread, and icing sugar. Beat with an electric mixer until smooth, thick, and glossy.

5. Transfer the filling to a piping bag fitted with a round or star nozzle. Pipe the mixture into each cooled pastry horn.

6. Dip the open ends of the filled horns into the chopped roasted hazelnuts (optional)