PREP TIME 30 mins
COOK TIME 25 mins
TOTAL TIME 55 mins
COURSE Dessert, Snack


To make horns/cones:

2 sheets of frozen Pepperidge Farm® Puff Pastry thawed

Aluminum foil as much needed to cover the cones

12 sugar ice-cream cones

2 tablespoons milk

2 tablespoons granulated sugar

¼ teaspoon cinnamon powder

For Chocolate Cream:

½ c powdered sugar

¼ c cocoa powder

1 and a half cup heavy whipping cream

For Chocolate Ganache:

½ c heavy whipping cream

½ c chocolate chips


To make horns/cones:

Preheat the oven to 400°F. Line a baking tray with parchment paper and keep ready.

In a bowl add the sugar and cinnamon powder. Mix well. Keep aside.

Wrap each ice-cream cone tightly with aluminium foil sealing any lose ends and covering the cone completely. Keep aside.

Flour the surface and place the thawed Pepperidge Farm® Puff Pastry on it and roll it into 10X15 inches and divide into 1 inch equal strips

Now take the wrapped cones and the strips, starting with the pointy end wrap along the cone overlapping at each twist by about ⅓rd.

Snip off any extra if any. Don’t wrap till the very end as the Pepperidge Farm® Puff Pastry expands on baking and it may get a little difficult to remove the sugar cones

Brush the cones with milk (you can use egg wash too)

Sprinkle the cinnamon sugar evenly all over the cones.

Place on the pre-lined tray with the pointy end facing up.

Bake for 20-25 mins or until golden brown.

Remove from the oven and gently pull the wrapped ice-cream cones out. Let the horns cool completely.

For Chocolate Ganache:

In a microwave safe bowl, add the heavy whipping cream and microwave for 45 seconds …

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