A crisp, flaky pastry is something many people miss on a gluten free diet. I decided to create a recipe for gluten free horns because I have been wanting to test out my cream horn molds. I decided to use my gluten free quick phyllo dough recipe instead of my gluten-free cannoli shells since the cannoli shells are deep-fried and the phyllo dough may be baked. They came out crisp, golden brown, flavorful and outright delicious!
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A gluten free horn recipe which you may fill with your favorite gluten free filling. Flaky and delicious!
Ingredients:
- 1 Gluten Free Custard Recipe (or your desired filling)
- 1 Gluten Free Phyllo Dough Recipe
- 1 egg yolk
- 1 teaspoon filtered water
- 1 Tablespoon sugar, for outside of pastry
- fruit: bananas slices, berries, chocolate shavings, etc. for garnish
Instructions:
- Make your desired filling, chill and set aside: custard, sweetened whipped cream, mousse, etc.
- Oil 6 cream horn molds.
- Preheat oven to 350°F.
- Roll out the phyllo dough to about 1/8" thick; cut into 1" strips.
- Starting at the tip of the cone, wind the strip around the horn mold, overlapping about 1/3" until you reach 1/2" from the end. If the dough breaks just use another strip and pinch the broken one together and reroll. I started with one strip that was 23" long and it still was not long enough to wrap around the entire horn. So make them a little longer if you wish to make longer horns.
- Beat the egg with the water and brush the dough lightly.
- Dust all sides of each cone with powdered sugar or agave powder.
- Place them, standing up, on parchment paper in a baking pan.
- Bake for 15 minutes at 350°F and then increase the temperature to 375°F and bake for an additional 12-15 minutes or until golden brown.
- Remove from oven; allow to cool for 5 to 10 minutes.
- If there are any thin areas of dough at either end, loosen with a pairing knife and lift off of the mold. If any pieces should become stuck, never pull, but twist off. I didn't run into any pieces sticking, but just wanted to warn you. Never squeeze the horn, but gentle tug.
- If desired, fold in diced fruit to either whipped cream or custard. You may also use a mousse as a filling, as I did in the photo above.
- When ready to serve, pipe or scoop the filling of your choice into the horns. If you do not have a piping bag you can fill a plastic sandwhich or ziplock bag and snip off about 1/2 on the end.
- Dust the horns with powdered sugar or agave powder and garnish the open ends with fruit, grated or shaved chocolate, or leave plain.
- Serve with a fork, as this is a flaky crust and will break easily if eating with hands.
Tips
If using fruit or chocolate chips in your filling you may not be able to pipe in the filling. Use a butter knife to drop the filling in instead. Adding a little almond extract is a great addition!