A crisp, flaky pastry is something many people miss on a gluten‑free diet. I developed this gluten‑free horns recipe to test my cream horn molds and to offer a baked alternative to fried cannoli shells. Using my gluten‑free quick phyllo dough, the horns bake up golden, crisp and delicious—perfect for filling with custard, whipped cream or mousse.
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Yield: Makes 4 six inch horns
Flaky, baked gluten‑free horns that you can fill with your favorite custard, whipped cream or mousse.
Ingredients:
- Gluten‑free custard or your desired filling (see recipe for custard)
- Gluten‑free phyllo dough (rolled to about 1/8″)
- 1 egg yolk
- 1 teaspoon filtered water
- 1 tablespoon sugar (for outer coating)
- Fruit slices, berries or chocolate shavings for garnish (optional)
Instructions:
- Prepare your filling (custard, sweetened whipped cream, mousse, etc.), chill and set aside.
- Lightly oil 6 cream horn molds.
- Preheat the oven to 350°F (175°C).
- Roll the phyllo dough to about 1/8″ thick and cut into 1″ strips.
Starting at the tip of a cone, wind a strip of dough around the mold, overlapping by about 1/3″ and stopping about 1/2″ from the end. If the dough breaks, pinch the break and continue with another strip. Strips longer than 23″ work well for longer horns.- Beat the egg yolk with the water and brush the dough lightly.
- Dust each cone with sugar so the outer surface is evenly coated.
- Stand the cones upright on parchment paper in a baking pan.
- Bake at 350°F for 15 minutes, then increase the oven temperature to 375°F (190°C) and bake an additional 12–15 minutes, or until the horns are golden brown.
- Remove from the oven and let cool for 5–10 minutes.
- If any thin areas stick to the mold, loosen gently with a paring knife and twist the mold to release. Avoid pulling or squeezing the horn.
- If desired, fold diced fruit into the custard or whipped cream before filling. Mousse also makes a great filling.
- When ready to serve, pipe or spoon the chilled filling into the horns. If you don’t have a piping bag, use a resealable plastic bag with the corner snipped off.
- Dust the finished horns with powdered sugar and garnish the open ends with fruit or chocolate shavings, or leave them plain.
- Serve with a fork — the crust is flaky and can break if handled roughly.
Starting at the tip of a cone, wind a strip of dough around the mold, overlapping by about 1/3″ and stopping about 1/2″ from the end. If the dough breaks, pinch the break and continue with another strip. Strips longer than 23″ work well for longer horns.
Bake at 350°F for 15 minutes, then increase the oven temperature to 375°F (190°C) and bake an additional 12–15 minutes, or until the horns are golden brown.
Remove from the oven and let cool for 5–10 minutes.
If desired, fold diced fruit into the custard or whipped cream before filling. Mousse also makes a great filling.Tips
If your filling contains larger fruit pieces or chocolate chips, it may be difficult to pipe. Use a butter knife to spoon the filling into the horns instead. A small amount of almond extract added to the filling complements the flavor nicely.