Turtle Cream Horns capture all the classic turtle flavors, but add flakey puff pastry. They're pretty hard to resist.
Turtle flavor desserts are the best! Don’t you just love the combination of caramel, chocolate and pecans?
Well, I do! Have you seen these turtle brownie bars? I just want to dive right in!
These cream horns are a spin on turtle candies but just better.
When it comes to puff pastry I feel like I have a handle on things. Meaning I feel like I can hold my own when it comes to baking with puff pastry.
Well let me tell you, these gave me a run for my money. I will say it is a good thing though because what if I encountered problems that others have as well, but no one is talking about them!
Let me explain. A while ago, I told you I bought the cream horn molds and how much I loved them.
For some reason when I was making this batch of cream horns the pastry kept sliding off the ends of the molds and curling.
It was so frustrating because I have not had this happen before. I made them three times before I felt like I had a cream horn that was worthy of sharing with you.
So how did I fix it? Well, I made my strips of puff pastry thicker.
Not sure why that was useful, but I kept looking at different cream horn recipes online and I think maybe I was just making my strips too thin.
Secondly, I made sure my pastry was not thawed. It seems the colder it was the better it stayed on the molds.
After the fiasco I almost wished I my hand dandy sugar cones, but I knew I could get past the issues and make them with the molds.
When adding the chocolate and caramel, I tried two different methods as well.
The first time, I dipped the cones halfway in melted chocolate then sprinkled them with pecans.
Well, this just did not make for a pretty picture, in my opinion, so I tried something different.
With the caramel, the first time I put the caramel inside the cone. I kind of just didn’t like it, so I saved it for the outside.
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