Savory Cream Horns (Pipers Piping)

Ingredients:

Savory Cream Filling: 

8 ounces cream cheese, softened 

3 tablespoons parmesan cheese, grated 

1 ½ tablespoons fresh basil, chopped 

1 tablespoon fresh chives, chopped 

1 tablespoon fresh parsley, chopped 

1 garlic clove, peeled and minced 

1 tablespoon Rosemary Infused Olive Oil 

1 tablespoon Italian Fig Dark Balsamic 

½ teaspoon black pepper

Horn:

1 sheet puff pastry, thawed and sliced into 12 strips 

1 egg, beaten 

6 slices mortadella, halved 

¼ cup pistachios, chopped 

Directions:

Place the softened cream cheese, parmesan, basil, chives, parsley, garlic, olive oil, balsamic, and black pepper in a large bowl, and whisk to combine. Transfer the filling to a piping bag and refrigerate until ready to use (pull the bag out 10 minutes before filling the horns to soften). 

Wrap the puff pastry strips around cream horn molds, overlapping slightly in a spiral. Place the puff-wrapped molds, seam-side down, on a parchment lined baking sheet and place in the freezer to set for 30 minutes. 

Preheat the oven to 400°F. Once the horns have set, remove from the freezer, and brush with beaten egg. Place in the oven and bake for 15 to 20 minutes or until golden brown and cooked through. Remove from the oven and set aside to cool completely before removing the horns from the molds. 

Stuff the horns with the savory cream filling and mortabella slices. Sprinkle with chopped pistachios before serving. Serves 8