Horns….
2 sheets pastry puff dough
1 egg, beaten
turbinado sugar
foil and parchment paper
12 sugar ice cream cones
Fillings
2 small packages instant vanilla pudding
8 ounces mascarpone cheese
1 tablespoon. grated orange zest
1/4 cup amaretto liquor
1 3/4 cup cold milk
chopped almonds and powdered sugar to garnish
Wrap the sugar cones individually in foil leaving a handle at the top of each (like the photo above). Spray the outside with Pam and set aside. Preheat your oven to 400 degrees. Keep the pastry puff dough chilled until ready to use. Lay the single sheets on a piece of parchment paper. Using a pizza cutter cut the sheets lengthwise into 12-14 strips per sheet. Taking one of the sprayed sugar cones and beginning at the tip of the cone roll the strip of dough around the form, overlapping slightly so there are no openings. It will take about 2 strips per cone. Brush with beaten egg and cover generously with turbinado sugar. Set on parchment lined cookie sheet and bake for 20-30 minutes, or until nicely browned. Allow to cool for 2-3 minutes then remove from form. Set aside.<br>Prepare instant pudding, making sure to use cold milk. Whisk in amaretto liquor, orange zest and mascarpone cheese until creamy. Put filling into plastic bag or pastry bag. Cut small corner of plastic bag, fill horns with filling and dip the end into chopped almonds. Dust with powdered sugar and enjoy!
