Fancy Pastry Cones Recipe

pastry cone blackberry 4     pastry cone blackberry 3

This recipe was inspired by our signature Wedding Cones.  Enjoy!

Flowerfetti Wedding Cones can be found at:


Fancy Pastry Cones

Recipes, photos and instructions – ©, all rights reserved.

Please enjoy for personal use, but if you publish or share, please give credit
to  Alice, Thank you!


Fancy Pastry Cone 3 (2)

You will need:
one roll of Pillsbury refrigerated pie crust
1/2  teaspoon cinnamon
Reynolds non-stick aluminum foil

Let pastry come to room temperature, according to package directions.

Meanwhile, line a large cookie sheet with non-stick foil.

Pre-heat oven to 450 degrees

And make 4 FOIL CONES



From the non-stick foil carton,  tear off four  12″ pieces of foil.

Take one piece and fold it in half,  then fold in half again, so that you have a sturdy square ( about 6″ ).

pastry cones 1                pastry cones 2

pastry cones 3

Next, as illustrated below, form the square of foil into a cone shape.

Repeat with the other 3 pieces of foil, so that you have 4 large Foil Cones.


Twist each square into a cone shape:  While holding a corner of the square in one hand, twist the top corner over, forming the cone.

pastry cones 4aa         pastry cones 4b


pastry cones 5aa          pastry cones 6

Press foil in place, to secure.  The cones do not need to be perfect.

(Foil cones can be re-used — after use, nest inside each other and store in a bag)

Next, make the Pastry Cones:


pastry cones aa      pastry cones part 1

Unroll pastry onto a large piece of non-stick foil (or any non-stick surface).

Sprinkle 1/2 teaspoon cinnamon over the pastry and gently rub in & spread over surface.

Crease the dough by folding it in half, unfold, then fold crosswise & unfold.

pastry cones part 2          pastry cones part 3

Cut along the crease lines, forming 4 pastry triangles.

pastry cones aaaaa


Next, form the pastry triangles into cones.

Twist each triangle into a cone shape:

While holding the narrow end of the triangle in one hand, turn a top corner over, forming the cone,  as illustrated below:

Pastry Cones 7 - Copy (2)             Pastry Cones 8

The cinnamon will be on the inside. Gently press pastry layers together at the top of the cone.

Pastry Cones 12 - Copy

Insert a foil cone into the pastry cone for support and transfer to the baking pan.  Repeat with the remaining 3 triangles, arranging the cones in a circle, points toward the middle.

Pastry Cones 15       Pastry Cones 25

Bake 9 to 11 minutes, until lightly brown.  Remove from oven,  let cool, and gently remove the foil cones.  You will have 4 nicely formed pastry cones – ready to fill with ice cream, pudding, fruit, cream cheese fillings — let your creativity soar!

If desired, sprinkle cones with xxx sugar (sift about 1/2 teaspoon over the cones).  Sometimes, I sprinkle cones with a dash of kosher salt, after dusting with the sugar ~

Tip – When filling with ice cream, use a smaller spoon rather than a larger one,  and let the ice cream soften a bit before filling the cone.  One cone holds about 1/3 to 1/2 cupful of ice cream.  You can fill them and then freeze until ready to serve.  Enjoy!

Pastry Cones 29


Shown are recipes for Fancy Pastry Cones  with sauce,  ice cream,  fruit, whipped cream and edible flowers,  served on dessert plates:

Cherries in the Snow & Peach Melba are below,  and Blackberry Fool is shown at the top of the page.

Cherries in Snow Pastry Cone

Fancy Pastry Cone with pear filling and Cherries in the Snow Sauce, white Pansy garnish


 Pastry Cone Melba 1
filled with Peach Ice Cream & served with Raspberry Sauce

whipped cream & edible flower accents


© 2010 Alice Brown
all rights reserved