Here’s a sweet and pretty idea to serve on Mother’s Day.
The china I’ve used today were my mom’s. Royal Albert, Lavender Rose.

For the pastry cones:
Molds can be purchased at cake decorating stores or kitchen shops. They are very inexpensive. You can also make your own which will end up being quite a bit larger. Take boxed waffle ice cream cones and wrap them in foil. Then wrap in parchment and use as directed below. Discard cones after use.

  • 1 397 gram box puff pastry -this is found in the frozen food section of the grocery store (I use Tender flake brand)
  • 1 egg
  • 1 tsp water
  • raw sugar, optional
  1. Thaw pastry as directed on package. There are 2 blocks of pastry in a box. Take one out at a time.
  2. Lightly flour a pastry mat. Place block of pastry onto map and gently roll block out into a 10×12 sheet. 
  3. Whisk together egg and water. 
  4. Lightly brush pastry with egg wash. (you will not nearly use it all)
  5. Cut pastry into long strips 1/2″ wide. 
  6. Wrap parchment paper around cone molds and then take one strip of pastry at a time and wrap around molds overlapping as you work from bottom point to the top. The pastry will stick together well.
  7. Lightly brush a little more egg wash over the pastry wrapped around the cone and then sprinkle with sugar.
  8. Place pastry wrapped molds on parchment lined baking sheet. 
  9. Bake pastry cones in 375º oven for 12-15 minutes, until golden brown.
  10. Pastry will be very flaky and fragile. Carefully pull baked pastry off cones and remove parchment. Cool on a rack. 
  11. Once cooled store in airtight container until ready to fill. Best used the same day.
For the filling:
  • 1 cup whipping cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla OR almond extract
  • 1 package Whip It, (this is a whipping cream stabilizer, or you can use 1 tbsp instant vanilla pudding powder)
  • fresh raspberries
  • fresh mint leaves
  1. Whip cream until it just begins to thicken.
  2. Add sugar, flavouring and Whip It. Continue to whip cream until cream is thick.
  3. Fill a piping bag fitted with a tip with whipped cream.
  4. Just before serving fill cones with cream, adding a few fresh raspberries as you fill the cones. 
  5. Make a nice swirl at the top of the cone with the cream and garnish with a fresh raspberry and mint sprig.
NOTE: The cones can be made earlier in the day and once cooled keep in an airtight container until ready to fill. The pastry is so delicate, so it’s best if you can have your cream ready to go in the pastry bag in the fridge and fill as near to the time they will be served as possible insuring that your cone is crisp and flaky and do not become soft.

For a savoury version of Puff Pastry Cones see this recipe.

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