Conos de Crema de Leche
- 🧈 Store-bought puff pastry sheets (thawed at room temperature for 40 minutes)
- 🥚 1 egg
- 💧 1 tablespoon water
- 🥄 Shortening or pan spray for greasing
- 🥛 1 can evaporated milk
- 🥫 1 can condensed milk
- 🍦 2 tablespoons vanilla extract
- 🌽 3 tablespoons cornstarch
- 💧 3 tablespoons cold water
- 🍂 Freshly ground Mexican cinnamon (for garnish)
These Cream Cones, or "Conos de Crema de Leche," are a delightful part of the Mexican Pan Dulce family. Originally from my dad's bakery in Mexico, these cones are a quicker version using store-bought puff pastry dough. Crispy on the outside and creamy on the inside, they are perfect for any occasion.
Ingredients
For the Cones:
🧈 Store-bought puff pastry sheets (thawed at room temperature for 40 minutes)
🥚 1 egg
💧 1 tablespoon water
🥄 Shortening or pan spray for greasing
For the Cream Filling:
🥛 1 can evaporated milk
🥫 1 can condensed milk
🍦 2 tablespoons vanilla extract
🌽 3 tablespoons cornstarch
💧 3 tablespoons cold water
🍂 Freshly ground Mexican cinnamon (for garnish)
Instructions
1- Preparation:
- Preheat your oven to 400°F (200°C).
- Grease your cone molds with shortening or pan spray.
2- Prepare the Puff Pastry:
- Cut the thawed puff pastry sheets into strips widthwise.
- Roll the strips around the greased cone molds.
- Mix the egg with 1 tablespoon of water to create an egg wash.
- Brush the rolled puff pastry with the egg wash.
3- Baking:
- Place the cones on a sheet pan lined with parchment paper or greased.
- Bake in the preheated oven for 20–23 minutes, or until golden brown and crispy.
4- Prepare the Cream Filling:
- In a saucepan over medium heat, combine the evaporated milk, condensed milk, and vanilla extract.
- In a small bowl, mix the cornstarch with cold water until smooth.
- Once the milk mixture begins to boil, add the cornstarch mixture and stir continuously until the filling thickens. Remove from heat.
5- Assembly:
- Stand the baked cones up on a pan and fill them with the prepared cream.
- Allow them to cool slightly, ensuring they are safe to handle and eat.
- Sprinkle freshly ground Mexican cinnamon over the filled cones for garnish.
6- Serving:
- Serve the cones once cooled. They do not require refrigeration as they are made without fresh milk.
- Store at room temperature, covered with a cloth, to maintain their crunch for up to 3 days.
Prep Time: 40 minutes
Cook Time: 23 minutes
Total Time: 63 minutes
Servings: This recipe yields approximately 12 cones
Equipment: Cone molds (available online or DIY with cardboard and foil/parchment), baking sheet, parchment paper, saucepan, mixing bowls
Cooking Tips:
- For best results with puff pastry, ensure it's fully thawed before cutting.
- Use a piping bag for easy filling of the cones with cream.
#pandulce #mexicandesserts #baking #easyrecipes
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