Imagine biting into a golden, flaky pastry that reveals a decadent swirl of rich chocolate and creamy vanilla - sounds like heaven, right? These Chocolate and Vanilla Horns are about to become your new obsession! Perfect for breakfast, dessert, or that mid-afternoon treat, these elegant pastries will transport your taste buds to a Parisian bakery with just one bite. Whether you're a baking novice or a seasoned pro, this recipe is guaranteed to impress and delight everyone who tries them.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: European
Serves: 16 horns
Ingredients
- 1 sheet puff pastry
- 1/2 cup chocolate chips
- 1/2 cup vanilla pudding
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the horns from sticking.
- Take the sheet of puff pastry out of the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly, making it easier to roll out.
- On a lightly floured surface, roll out the puff pastry sheet into a rectangle, approximately 1/8 inch thick. This will help create a flakier texture in the final product.
- Using a sharp knife or a pizza cutter, cut the puff pastry into triangles. Each triangle should have a base of about 4 inches and a height of about 6 inches. You should be able to get around 16 triangles from one sheet of puff pastry.
- In a small bowl, combine the chocolate chips and vanilla pudding. Mix until the chocolate chips are evenly coated with the pudding.
- Place a spoonful of the chocolate and vanilla mixture at the base of each pastry triangle. Be careful not to overfill, as this can cause the filling to ooze out during baking.
- Starting from the base of each triangle, roll the pastry up towards the tip, creating a horn shape. Make sure to tuck the tip underneath to prevent it from unraveling during baking.
- Once all the horns are shaped, place them on the prepared baking sheet, leaving space between each horn to allow for puffing during baking.
- In a small bowl, beat the egg to create an egg wash. Using a pastry brush, gently brush the tops of each horn with the egg wash for a golden, shiny finish.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the horns are puffed and golden brown. Keep an eye on them to avoid over-baking.
- Once baked, remove the horns from the oven and let them cool on a wire rack for a few minutes.
- Serve the chocolate and vanilla horns warm or at room temperature. They can be enjoyed as is or dusted with powdered sugar for an extra touch of sweetness.
Tips
- Keep your puff pastry cold but not frozen - letting it sit at room temperature for 10 minutes ensures easy rolling without becoming too soft.
- Use a sharp knife or pizza cutter for clean, precise triangle cuts to ensure uniform horns.
- Don't overfill the pastry triangles - a modest spoonful prevents messy leaks during baking.
- Egg wash is crucial for that beautiful golden-brown shine, so brush carefully and evenly.
- Watch your horns closely while baking - every oven is different, and you want golden perfection, not burnt pastry.
- For an extra touch of elegance, dust with powdered sugar just before serving.
- These horns are best enjoyed fresh, but can be stored in an airtight container for 1-2 days.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
