Vegan Pastry Horns Recipe:

Ingredients:

For the Vegan Custard Cream:

• 3/4 cup plant-based milk (such as almond, soy, or oat)
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 1 teaspoon vanilla extract

For the Vegan Pastry Horns:

• 1 sheet vegan puff pastry, defrosted (about 8 oz, 225 gr)
• 1/4 cup sugar (for sprinkling)
• 1 tablespoon plant-based milk (for brushing)
• Powdered sugar for decorating

Instructions:

For the Vegan Custard Cream:

1. In a small bowl, whisk together 1/4 cup of plant-based milk and cornstarch to create a slurry. Set aside.
2. In a saucepan, whisk together the remaining plant-based milk, sugar, and vanilla extract over medium heat until it starts to simmer.
3. Slowly whisk in the cornstarch slurry and continue to whisk until the mixture thickens into a custard. This usually takes about 5-7 minutes.
4. Once thickened, remove from heat and transfer the custard to a glass bowl. Cover with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Chill for at least one hour.

For the Vegan Pastry Horns:

1. Preheat the oven to 400°F (200°C).
2. Sprinkle some sugar on the counter and on top of the puff pastry. Roll it out to a rectangle about 9 by 12 inches.
3. Cut the pastry into 12 strips (about 1 inch thick).
4. Roll each strip onto a horn mold, ensuring the pastry overlaps (about half of the length). Place on a baking sheet lined with parchment paper, seam side down.
5. Brush each pastry cone lightly with plant-based milk.
6. Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
7. Let them cool for a couple of minutes and gently remove from the mold.

Enjoy these delicious vegan Pastry Horns! You can now savor the flavors of this nostalgic pastry in a vegan-friendly version.