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
Find it online: https://www.oliveandartisan.com/cono-de-nieve/