A nice little snack that is also ready super fast! With a little dexterity you can put these cones with cream cheese, bell pepper and lime on the table within fifteen minutes. We use metal cream horn molds to bake the cones. These are steel cones on which you can roll the dough. Don't have these shapes? No problem! Then instead of cones you can of course also make cups of the dough by baking circles in the bottom of a cupcake tin.
Croissant dough from Danerolles
How can these horns be ready so quickly? Then it's because we croissant dough of danerolles use. You can buy it ready-made in cans in the supermarket. After opening you can start baking the dough immediately. That saves time!
The dough is perforated into triangles. You can easily close these perforated lines with your fingers, so that you have an even piece of dough again. For this recipe we use bars of about 2 x 15 centimeters. You can roll these around the metal shapes to make horns about 6 centimeters long.
You can make about 15-20 cones from this recipe
- 1 can Danerolles croissant dough
- 200 gr firm cream cheese (e.g. mascarpone or Monchou)
- 100 g roasted bell pepper from a jar, drained
- The juice and grated zest of ½ lime
- ½ tsp paprika
- A pinch of cayenne pepper
- Salt and pepper to taste
Preparation horns with cream cheese and bell pepper
Remove the croissant dough from the tin and preheat the oven to 180°C. Cut the dough into strips and wrap it around the cream horn moulds. Bake the horns in this way for 8-10 minutes until golden and cooked through. Remove the dough from the molds and let the cones cool slightly while you mix the filling.
To do this, cut the bell pepper into small pieces and mix with the cream cheese, lime and spices. Season the filling with salt and pepper and place in a piping bag. Pipe some of the filling into each cone. You can also do this with a teaspoon.
Keep the cones refrigerated when they are filled. It is best to eat them the same day. Enjoy your meal!
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