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Κορνέ Σφολιάτας με κρέμα

Greek cream-filled puff pastry cones


For the puff pastry cones:

a little soft butter for greasing the cones
1 egg beaten for spreading
250 gr. homemade or commercial pastry cream
250 gr. cold cream 36% fat
a few dried maraschino or glazed cherries
some almond roasted

For the syrup:
1 ½ fl. water
2 fl. sugar
1 piece of lemon peel
a few drops of lemon juice

Preparation - Steps

For the classic sweet cornet with cream and puff pastry, we need pastry cones. We can also make improvised cones with cardboard and aluminum foil, to give shape to the syrupy sweet cornet.

Butter the cones very well with soft butter.

Thaw the puff pastry and keep it cool and cold in the fridge until we start.

Open the puff pastry on the counter. If it has traces of flour, definitely shake the puff pastry with a brush to remove the excess flour.

Cut the cold (thawed) puff pastry into 2-1/2 cm thick strips.

Wrap the puff pastry strip around each cone forming the puff pastry cone.

Wet the joint at the end with the finger and press lightly on the joint to prevent them from opening.

While rolling, make sure that the puff pastry does not have gaps in its turns.

One sheet of puff pastry must fall on top of the other so that the cornet does not have gaps and holes. Press lightly so that the turns of puff pastry stick together so that they do not open during baking.

Prepare all the puff pastry cones in order.

We place them sideways on a baking sheet lined with non-stick paper, making sure that the joint of the puff pastry at the end rests on the baking sheet.

Brush the cornets with beaten egg all around with a brush so that they shine and brown properly when baking.

For a pinker result, brush only with yolk, sugar and a few drops of water.

Bake in a well preheated oven at 170°C for about 40' until they get a nice pink color and the puff pastry is cooked properly, becoming crispy.

When they are cooked, let them stand for 5 minutes and carefully unmold them on a grill while they are still hot to cool completely, otherwise they will retain moisture on the inner side of the cone and then they will not come off.

However, we prepare the syrup. The syrup must be lukewarm, not hot, and the croissants completely cold.

We dip them one by one in the thick syrup so that they are coated everywhere and syrupy. Be careful, we dip them and take them out, we don't soak them. The aim is for them to stay crispy and divine not to get soggy! That is why the syrup must be thick and not thin.

Beat the cold cream with a hand mixer until firm. We put it in a cornet and leave it in the fridge until we use it.

Put the pastry cream in a cornet. Fill the syrupy cones up to 3/4 and finish by filling them with whipped cream.

Sprinkle with roasted almond fillets and garnish with a chopped maraschino cherry, just like they used to do in classic pastry shops.

We serve them fresh, delicious and crispy.

For the syrup:

Put the sugar, water and lemon peel in a small saucepan. Mix and put on medium heat.

As soon as it boils, stop stirring and boil for 3 minutes on medium heat while finally pouring the lemon juice.

Remove from the heat and allow the syrup to become slightly lukewarm.

A recipe entrusted to us by Argyro Barbarigou.
For more information you can follow the link ->

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