This recipe was inspired by our signature Wedding Cones. Enjoy!
Flowerfetti Wedding Cones can be found at:
ETSY and in our DARBY SMART STORE
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Fancy Pastry Cones
Recipes, photos and instructions – © weddingpetals.com, all rights reserved.
Please enjoy for personal use, but if you publish or share, please give credit
to Alice, weddingpetals.com. Thank you!
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You will need:
one roll of Pillsbury refrigerated pie crust
1/2 teaspoon cinnamon
Reynolds non-stick aluminum foil
DIRECTIONS
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
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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″ ).
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.
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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.
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:
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PASTRY CONES
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.
Cut along the crease lines, forming 4 pastry triangles.
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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:
The cinnamon will be on the inside. Gently press pastry layers together at the top of the cone.
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.
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!
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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.
Fancy Pastry Cone with pear filling and Cherries in the Snow Sauce, white Pansy garnish
filled with Peach Ice Cream & served with Raspberry Sauce
whipped cream & edible flower accents
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© 2010 Alice Brown
www.weddingpetals.com
all rights reserved
