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.
![](http://glutenfreerecipebox.com/wp-content/uploads/2011/05/Gluten-free-Horn-Dough-Strips.jpg)
![](http://glutenfreerecipebox.com/wp-content/uploads/2011/05/Gluten-free-Horn-Unbaked-in-Oven.jpg)
![](http://glutenfreerecipebox.com/wp-content/uploads/2011/05/Gluten-free-Horn-on-Mold.jpg)
![](http://glutenfreerecipebox.com/wp-content/uploads/2011/05/Gluten-free-Horn-Without-Filling-or-Sugar.jpg)
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!