Oh! Are we actually doing this, April? Are we actually going to spend some more time outside and breathe in fresh air? Or are we going to rain and stay inside all day and do our taxes? For future reference there is a correct answer to this question and you’re failing, April.
Turning my attention to you my, dear friends, we have a new recipe today in the form of Cono De Nieve… which is another Pan Dulce that I’ve admired for quite some time. It’s a pretty typical dessert in a lot of other cultures and named so many other things. But, don’t get it twisted, the recipe I have for you today is not 100 percent authentic. It’s just my fun interpretation of it. I think it turned out a-okay. Tasty, even.
I’m well on my way through my Spring Cleaning Checklist, and I’ve just about refilled all my basic pantry needs. The only thing I have to do next is get up the courage to dirty my perfectly clean kitchen once again. Don’t get me wrong, I love baking. However, I really want to see JUUUSST how long my backsplash can remain splash-less. Hey! I’m only human.
In other news, I’m just waiting for April 12th and the release of Noah Centineo’s new Netflix movie. What? It’s not weird. I’m not weird.
I’ve also been mourning the closure of my Starbucks that is just a few blocks from my home. It’s consistent and wonderful and something I look forward to about 3 times a month. Now I have to go into a VERRYY trendy coffee shop and pretend like I actually belong there with their white tiled walls and sharp, straw-less coffees. The menu is always in chalk, and the people occupying the seats are always cool and wear air-pods. I stick out like a sore thumb. Send love and French roast, thanks.
So, I’ll just make my own coffee in the comfort of my own home while I wrap pre-made puff pastry around cone molds and whip up a batch of my Swiss meringue buttercream. That’s all Cono De Nieve is here, friends. It’s very simple. A fun little addition to an Easter table or a great way to use up that puff pastry box that’s in your freezer as we speak.
Cono De Nieve
Like an ice cream cone pastry!
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 14–16 servings 1x
Ingredients
One Package Puff Pastry
1 egg yolk
1 tablespoon cream
Half recipe of Swiss Meringue Buttercream
Sprinkles of choice
Powdered sugar for dusting
Instructions
Preheat oven to 400 degrees
Cut defrosted puff pastry into 1/2 inch strips. Wrap around a cone mold starting at the smallest end. Whisk the egg yolk and cream together in a small bowl and brush the finished puff pastry molds. Place onto a lined baking sheet and bake for 18-20 minutes or until golden.
Make Swiss Meringue Buttercream and place into a piping bag.
Once the puff pastry cones are completely cooled, fill with the SMBC and dip into sprinkles. Dust with powdered sugar for presentation.
Notes
The whole recipe for the SMBC calls for 7 egg whites… When cutting the recipe in half, use 4 egg whites.
Keywords: pan dulce, cono de nieve, mexican sweet bread, pan
These cones look so perfect Karlee
★★★★★