Puff pastry tubes are crunchy, creamy, flaky treats that will beckon you to take a bite. This classic dessert is easy to make and uses simple ingredients you likely already have on hand.
Puffed pastry is made by slicing cold butter into small chunks, tossing them in flour, and then adding a little bit of water. This creates a firm, yet airy dough that holds up well in the oven. It also makes for a delicious dessert that’s great served with fruit or ice cream, and even with savory fillings such as a cheese sauce.
Using frozen puff pastry sheets is the easiest option, but you can use store-bought puff pastry, as long as it’s at room temperature or below when you begin rolling.
Roll one sheet of the puff pastry into a 12×10-inch rectangle on a lightly floured surface. Cut it crosswise into 16 10×3/4-inch strips, and wrap each strip around a greased cream horn mold or cannoli tube*, overlapping slightly. Arrange the strips on a prepared baking sheet, spacing them about 1 inch apart.
Brush each strip of dough with the egg wash, a mixture of beaten egg yolk and water. Then sprinkle powdered sugar over the top.
Bake the puff pastry until it’s golden brown and puffed up, about 15 minutes in a preheated 400-degree oven. Let the baked tubes cool before filling them with cream and storing in an airtight container for up to 3 days at room temperature.
Assembling the Pastry Tubes
The best way to get a perfect tube is to start with a flat sheet of puff pastry, cut it in half, and roll it out on a floured surface. Be sure to lift and rotate the dough often so that it doesn’t stick. It’s also a good idea to make sure that the bottom of the pastry is facing downward so it doesn’t unravel in the oven.
Next, brush each piece of rolled out pastry with the egg wash, and then place it on a baking sheet lined with parchment paper. The egg wash should cover about a 1/2” of each strip so that it will stick to the dough as you roll it on the form. Then, place the rolled strip onto the form with the seem (end) of the strip facing down on the baking sheet.
Repeat with the remaining pieces of rolled puff pastry. Once you have all the layers assembled, set them on a wire rack to cool.
If the pastry isn’t a perfect tube, try adding some extra flour to the dough, and/or giving it a few more resting periods in between the folding steps before laminating. This will help relax the gluten in the dough, making it pliable and easier to work with.
Using the correct tools is critical to producing perfect puff pastry, so be sure to use a knife and rolling pin that’s sturdy enough to handle the pressure of the dough. A pastry cutter will also help you cut the dough into appropriate shapes for the recipes you’re making.