Crispy Cheese & Corn Puff Pastry Cones: An Easy Savory Appetizer
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About Crispy Cheese & Corn Puff Pastry Cones: An Easy Savory Appetizer
Imagine biting into a warm, flaky puff pastry cone overflowing with sweet corn, savory spices, and melted mozzarella. These Corn and Cheese Puff Pastry Cones are surprisingly simple to create, transforming store-bought or homemade puff pastry into golden, crispy perfection.The secret lies in the flavorful filling: a vibrant blend of corn, bell peppers, and aromatic spices, enhanced by a creamy cheese spread and topped with gooey mozzarella. Whether you're hosting a party or simply craving a delicious snack, these elegant cones are guaranteed to impress and satisfy.
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Recipe Time & More
Prep1 hour 40 minutes
Cook20 minutes
Total2 hours
Ingredients
Puff Pastry
- 400 gm Puff Pastry store-bought or homemade
Filling
- 1/2 cup Corn kernels
- 1/4 cup Bell Peppers colored, finely chopped
- 2 Tbsp Gram Flour (garbanzo bean flour)
- 1 tsp Salt
- 2 tsp Chili Flakes
- 1 Tbsp Italian Herbs
- 2 Tbsp Cheese Spread any flavor
- 1/4 cup Mozzarella Cheese grated
Instructions
- Thaw the puff pastry until slightly soft and pliable, but not too soft. This usually takes about an hour if frozen.
Make the Filling
- In a skillet over medium heat, melt the butter with the oil. The oil helps prevent the butter from burning. Add the gram flour and cook, stirring constantly, until fragrant.
- Add the salt, bell pepper, and corn. Stir to combine and cook until slightly softened.
- Stir in the Italian herbs and chili flakes. Remove from heat and let cool to room temperature.
- Once cooled, stir in the cheese spread until well combined. Set aside.
- In a small bowl, combine the remaining butter with the milk. Set aside for brushing on the pastry.
Make the Pastry Cones
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll the puff pastry into a rectangle.
- Using a pizza cutter or sharp knife, cut the pastry into even strips.
- Lightly roll out each strip to make it slightly longer and thinner.
- Lightly grease the cream horn molds or metal cones with butter.
- Starting at the pointed end, carefully wrap each pastry strip around a mold in a spiral, overlapping slightly. This creates the cone shape.
- Trim any excess pastry with a knife or kitchen shears. Place the wrapped molds on a greased baking sheet.
- Bake for 12-15 minutes, or until golden brown and crisp. Remove from oven and let cool for a few minutes before gently sliding the cones off the molds.
Fill and Bake
- Preheat oven to 350°F (180°C). Fill each cooled cone with about 1 tablespoon of the corn mixture.
- Sprinkle the filled cones with grated mozzarella cheese.
- Bake for 5-7 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve immediately.
Recipe Notes
Good To Know
- You can substitute the cream horn molds with metal Kulfi molds.
- Be sure to join the pastry at the narrow end to prevent the filling from falling out.
- Using Kulfi molds gives equivalent perfection.
Expert Tips
- For a richer flavor, use high-quality puff pastry or make your own from scratch.
- Experiment with different fillings! Sweet options like pastry cream or Nutella work well, as do savory fillings like spiced ground meat or spinach and feta.
- Ensure your filling is completely cool before piping it into the horns to prevent the pastry from becoming soggy.
Storage Instructions
- Store leftover cream horns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Thaw overnight in the refrigerator before serving.
Also See
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Recipe Nutrition
Calories: 326kcalCarbohydrates: 24gProtein: 5gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 14mgSodium: 492mgPotassium: 84mgFiber: 2gSugar: 2gVitamin A: 431IUVitamin C: 6mgCalcium: 63mgIron: 2mg
Amrita Iyer
Articles: 68
5 Comments
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Thanks so much Kirti??????
You, innovative girl. Hats off to you for making so many things.
I’m excited to make this at home!
Such a scrumptious dish! Thank you.
Great recipe! I’m eager to try it.