Crunchy Spiced Horns
Recipe from
Pepperidge Farm Puff Pastry
Pepperidge Farm® Puff Pastry Sheets are sprinkled with a combination of cinnamon, walnuts, cloves, ginger and sugar, cut into strips, twisted and shaped into delectable "horns" that are baked until the pastry is golden and the filling is warm.
Servings:
28
Prep Time:
45 mins
Total Time:
1 hr 5 mins
Ingredients
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1 pkg.(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)see savings
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1eggsee savings
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1 tbsp.watersee savings
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1/2 cupsugarsee savings
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1/2 cupfinely ground walnutssee savings
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1 tsp.ground cinnamonsee savings
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1 tsp.ground gingersee savings
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1/4 tsp.ground clovessee savings
Directions
1.
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
2.
Unfold 1 pastry sheet on a lightly floured surface. Mix the sugar, nuts, cinnamon, ginger and cloves in a small bowl. Brush half of the pastry with the egg mixture and sprinkle with half of the sugar mixture. Fold the other half of pastry over the sugar. Repeat with the remaining pastry, egg mixture and sugar mixture.
3.
Cut the pastry into 28 (3/4-inch wide) strips. Twist and curl the pastry strips into "U"-shapes and place 2 inches apart on the prepared sheet, pressing down the ends. Brush with the egg mixture.
4.
Bake for 20 minutes or until golden. Serve with ice cream, chocolate or pumpkin mousse or pastry cream.
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