UltraPro Cornets Recipes
Product Information These Ultra Pro Cornet cones are used in the conventional oven to create beautiful cornet-shaped pastries. With it you conjure up delicious dough-croissants, which can be filled individually, sweet or savory according to taste.
Cornet Party • For sweet and savory croissants ideal to amaze with fashionable
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"finger food": croissants, pizza, Tortillas, sandwich bread, ice cream cones. The material (PCL) is the same as the UltraPro Line and withstands temperatures from -25°C/-15F° to + 230°C/445F° Cone with guidelines to wrap the dough more easily around the surface. You can start either from the top or from the base of the cone Edge of the protruding base to grip the cone and hold it in place during use The Cutters cuts the dough into precise strips and offers a compact solution for placing the product when not in use. The sharp edges of the Cutters also allow the insert to be used as a cookie cutter. If necessary, lightly flour the dough to prevent it from sticking
Dimensions and Features 1 single cone: 4” x 2¾”. Oven, Refrigerator, Freezer and Microwave safe. Temperature resistant from -25°C/-15F° to + 230°C/445F°.
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UltraPro Cornet Ideas Bread Dough Pretzel Dough Biscuits Tortillas Crescent Rolls Pie Crust Sandwich Bread Pizza Dough Puff Pastry Croissant Dough Phyllo Dough
Pie Fillings Quiche filling Crab Filling Omelet Filling Tuna Salad Ham Salad Chicken Salad Shrimp Salad Salmon Mousse Pudding Pastry Crème Prepared Dips Cream Cheese Pizza Fillings Mascarpone Cheese Fresh Fruit and Yogurt Taco meat and toppings Guacamole Macaroni & Cheese Chili Salads Sushi Sandwich Meats Cheese
*You will need oven safe cone stand, with filling on the inside of cone.
Vegetables Cake mixes* Popsicles* Ice Cream*
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UltraPro Cornet Recipes 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Baked Chocolate Cannoli's Caramel Apple Pie Cornets Cinnamon Sugar Cornet Cream Horns Guacamole Shrimp Cornets Pizza Cornets Pretzel Cones Puff Pastry Cornet with Chocolate Hazelnut Mousse Taco Cones Tuna Salad Cornet Popsicle Cornets
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Ingredients
C innamon Sugar Cornets
1 (8 oz.) pkg. crescent rolls 1 cup all purpose flour 1 large egg, beaten ½ cup sugar 3 Tbsp. ground cinnamon
Directions 1. Preheat oven to 350° F/176° C. 2. Sprinkle flour over Silicone Baking Sheet with Rim, unroll crescent dough on top and lightly flour the dough. 3. Cut strips of dough with multi-purpose cutter. Roll the strips around the UltraPro Cornets. 4. Place on baking sheet, brush with egg and sprinkle with sugar and cinnamon. 5. Bake 10 minutes or until golden brown. Let cool before removing cornets. Repeat with remaining dough. 6. Fill with desired fillings.
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Ingredients
Caramel Apple P ie Cornets
4 medium apples, peeled, cored and diced 4 Tbsp. unsalted butter ½ cup brown sugar ½ lemon, juiced 1 tsp. ground cinnamon 1 tsp. cornstarch 1 refrigerated pie crust (store bought) Egg wash Caramel sauce Directions 1. Preheat oven to 350°F/176°C. 2. Unroll dough and lightly flour the dough. 3. Cut strips of dough with multi-purpose cutter. Roll the strips around the UltraPro Cornets. 4. Place on baking sheet, brush with egg wash. 5. Bake 10 minutes or until golden brown. Let cool before removing cornets. Repeat with remaining dough. 6. Fill with desired fillings. 7. In a Chef Series II Sauce Pan, place chopped apples, butter, brown sugar, lemon juice and cinnamon. 8. Cook over medium heat for about 5 to 8 minutes, until apples are tender. Stir occasionally. Add cornstarch and cook for another minute or until thickened. 9. Fill cones with apple pie filling and drizzle with caramel. 6
Ingredients
Cream Horns
1 Pkg. (2 sheets) Pepperidge Farm Puff Pastry, thawed Powdered Sugar 1 (8 oz.) tub of cool whip 1 (4 oz.) Pkg. cream cheese, softened at room temperature 3 Tbsp. sugar 2 Tbsp lemon juice
Directions 1. Preheat oven to 400° F/185° C. 2. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Use a cutting tool to slice the dough into even strips. Wrap the dough around bottom half of the UltraPro Cornets, pushing the dough down to seal it as you go. Place the rolled mold on a baking sheet 3. Bake 12 minutes or until golden brown. Let cool before removing cornets. Repeat with remaining dough. Allow to cool before filling. 4. Beat together cream cheese and sugar until well blended (1 minute on medium speed). Mix in lemon juice until well blended. Then fold in cool whip until smooth and fluffy. Place filling in the decorator bag and pipe it into each cream horn, making sure to fill the cone. Hold the bag with an oven mitt so the cream won’t warm up in your hand. Generously dust with powdered sugar 7
Ingredients
Baked C hocolate Cannoli's
1⅓ cups all purpose flour 3 cups ricotta cheese 2-4 Tbsp. sugar or honey ½ cup sugar ½ Tbsp. cocoa ¼ cup mini dark chocolate chips ¼ tsp. cinnamon 1 egg 2 Tbsp. dry white wine or Marsala 1 - 2 Tbsp. butter softened 4.4 oz. dark chocolate (good quality, melted) ⅓ cup chopped nuts Directions 1. Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours, to drain as long as possible to remove excess moisture. Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve). This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness. Fold in chocolate chips. Refrigerate until needed. 2. In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter (start with 1 Tbsp. if too dry add the remaining), egg and wine mixing with a fork. Bring it together to form a dough. Wrap in plastic and refrigerate for 20 minutes. Pre-heat oven to 350°. Wrap the pastry around UltraPro Cornets so that it overlaps and seal by brushing with a little egg white (beat slightly). Bake for 15 minutes or until pastry is golden. Cool completely before dipping with chocolate and nuts. 3. Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate). Let cool a little then coat each tart with chocolate. Set aside to harden. 4. Place filling in a decorator pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving.
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Ingredients
Guacamole Shrimp Cornets
2 pastry sheets 2 Tbsp. melted butter 4 toothpicks Garnish 1 avocado, pitted and peeled 1 lemon, juiced 4 Tbsp. cream cheese salt and pepper ¾ cup shrimp, cooked and peeled
Can substitute shrimp with cooked tuna or salmon. Chives (optional) Paprika (optional)
Directions 1. Cut each pastry sheet in 2 then fold each half in half to get a triangle. Brush the triangles with melted butter using the Silicone Brush, roll them around each cone and secure them with a toothpick. 2. Place upright on the Silicone Baking Sheet with Rim placed on a metal baking sheet. Bake in the oven for 5 minutes at 395°F/200°C. 3. Mix the avocado in the SuperSonic Chopper Extra with blade attachment with the lemon juice, cream cheese, salt and pepper. 4. Fold in the shrimp to the cream cheese, spoon into cones with a Tablespoon. 5. Take off the toothpicks, sprinkle with chives and paprika, then serve.
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P izza Cornets
Ingredients 1 cup water, lukewarm 2 tbsp. granulated sugar 1 packet instant dry yeast (2¼ tsp.) 2 cups all-purpose flour 1 tsp. salt 3 tbsp. olive oil, divided 2 tbsp. grated Parmesan 1 cup marinara 1 cup mozzarella *10 pepperoni slices, chopped
*Or your choice of toppings Black Olives Pineapple Spinach Red Onions Bell Peppers Chicken Sausage Micro Greens Jalapeno Canadian Bacon
Directions 1. In 1 cup Micro Pitcher, combine water, sugar and yeast. Set aside 5 minutes. 2. Whisk flour and salt in medium bowl until well combined. Make well in center and pour in yeast mixture and 1 tbsp. olive oil. Mix until dough forms and no longer sticks to the bowl. Knead briefly with hands until smooth. 3. Place in bowl, cover and let rise for 30 minutes or until doubled in size. 4. Preheat oven to 400°F/200°C. 5. Remove dough from bowl and knead briefly with hands (sprinkle with flour if needed). 6. Roll out to ½" thick and cut strips lengthwise using the cutter, then roll the strips around the UltraPro Cornets. 7. Mix remaining olive oil and Parmesan together and brush cornets. 8. Place cornets standing upright** on baking sheet and bake 10 minutes or until golden. 9. Cool for 5 minutes and remove from cornets. Repeat process with remaining dough. Fill with marinara sauce, cheese and pepperoni. Serve warm. **You will need oven safe cone stand, with filling on the inside of cone. 10
Ingredients
Pretzel Cones
½ cup lukewarm water 1 tbsp. brown sugar, divided 1 tsp. active dry yeast 1½ cup all-purpose flour ½ tsp. salt 1 tbsp. vegetable oil ½ cup warm water 1 tsp. baking soda Coarse salt
Your choice of fillings
Directions 1. Preheat oven to 400° F/200° C. 2. In 1-cup Micro Pitcher, combine water, half of sugar and yeast. Set aside 5 minutes. 3. Whisk remaining sugar, flour and salt in medium bowl until well combined. Make well in center and pour in yeast mixture and oil. Mix until dough forms and no longer sticks to the bowl. Knead with hands until smooth. 4. Place in bowl, seal and let rise for 30 minutes or until doubled in size. 5. Remove dough from bowl and knead briefly with hands (sprinkle with flour if needed). 6. Roll out to ½" thick and cut strips lengthwise using the Cutter, then roll the strips around the UltraPro Cornets. 7. Prepare the water-baking soda bath by mixing the warm water and baking soda until well combined. Brush each cornet with this mixture, sprinkle with coarse salt and place on baking sheet standing upright. 8. Bake 10 minutes or until golden brown. 11
Ingredients
Puff Pastry C ornet With Hazelnut Mousse
2 puff pastry sheets 1 egg yolk 1 tbsp. water 4 tbsp. granulated sugar 1 cup heavy whipping cream ¼ cup powdered sugar 3 tbsp. chocolate hazelnut spread
Directions 1. Preheat oven to 400°F/200°C. 2. Cut strips of pastry using the Cutter and roll each strip around each UltraPro Cornets. 3. In small bowl, make egg wash by mixing egg and water. Brush each puff pastry cornet with egg wash and sprinkle with sugar. 4. Place UltraPro Cornets on baking sheet and bake 10–12 minutes Let cool 2–3 minutes and carefully remove. 5. Make filling by whisking heavy whipping cream with powdered sugar until stiff peaks form. Fold in hazelnut spread until well combined. 6. Fill each cornet with chocolate hazelnut mousse and serve.
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Ingredients
Taco Cone
Four 10" flour tortillas, cut in half 8 wooden toothpicks 2 tbsp. vegetable oil
Fillings of choice: Taco Meat Cheese Shredded Lettuce Tomatoes, diced Sour Cream Black Olives Jalapenos
Directions 1. Preheat oven to 350° F/175° C. 2. Wrap each tortilla half around UltraPro Cornets and secure with toothpick. 3. Brush with oil and bake 8–10 minutes or until fully toasted. At the end of cooking time let cool 3 minutes and carefully remove toothpicks. Fill with fillings of choice.
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Ingredients
Tuna Salad Cornets
4 large slices of crustless sandwich bread ¼ cup cream cheese ⅔ cup canned tuna 4-5 sprigs of chives ¼ cup red onion, diced ¼ cup bell pepper, diced Micro green leaves
Directions 1. Remove the oven rack and preheat oven to 350°F/180°C. 2. With the rolling pin, flatten the slices of bread. Cut one of the corners of the sandwich, creating a rounded curve. 3. Wrap a slice of bread around the UltraPro Cornet and spread a little cream cheese (1 tsp./5 ml) in the joints of the slice, once wrapped, so that the ends are joined. 4. Place the Cornets on the cold oven rack and bake for 7-8 minutes. Let them stand for 5 minutes before unmolding them. 5. Drain the tuna, chop the chive sprigs, peel and finely slice the onion and pepper. Mix all the ingredients with the rest of the cream cheese. 6. Fill the Cornets with the tuna mixture and micro greens.
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Ingredients
Popsicle Cornets
1 cup frozen fruit of choice (mango, berries, etc.) ⅓ cup powdered sugar Pinch salt ⅔ cup vanilla yogurt
Directions 1. In base of SuperSonic Chopper Extra, fitted with blade attachment, place frozen fruit, powdered sugar and salt. Replace cover and pull cord until well combined. 2. Add yogurt and continue pulling cord until well pureed. 3. Place UltraPro Cornets in Freezer Mates PLUS 4¾-cup Small Deep or **cone holder and divide mixture among all cornets, tapping lightly against the bottom to fit all space. Insert wooden popsicle stick in center of each and freeze 6 hours or overnight. 4. To unmold, run UltraPro Cornets under warm water and gently pull popsicle stick and serve.
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