I’ve always wanted to make these. I liked the idea of wrapping dough around a baking cone and using a piping bag to fill it with cream. Seamed kind of elegant to me for some reason.
Conos rellenos mean “filled cones” in Spanish. They can be cone-shaped pastries or wafers that are filled with a sweet cream of your choice. I used cream cheese for this recipe because it was actually summertime and cool cream cheese sounded good to me at the time. You can definitely opt for a traditional cream filling.
The conos rellenos are soft on the inside and have a crispy crust on the outside. They will hold the cream filling perfectly.
Conos Rellenos
Cone-shaped sweet bread filled with cream.
Equipment
- 1 large baking sheet
- parchment paper
- 10 baking cones
- 1 piping bag w/attachment tip of choice
- 1 pastry brush
- 1 Pizza Cutter
Ingredients
- 325 g bread flour 3 cups
- 55 g granulated sugar 1/4 cup
- 12 g instant dry yeast 1 TBS
- 3 g salt 1/2 tsp
- 28 g softened unsalted butter 2 TBS
- 1 egg
- 1 TBS vanilla extract
- 2/3 cup room temp water
Filling (optional)
- 2 /12 cups fresh strawberries
- 16 oz cream cheese
- 1/2 cup powdered sugar
- 1/4 cup milk
Instructions
Dough
- Add flour, sugar, yeast and salt in mixer bowl. Mix ingredients with a whisk to incorporate dry ingredients.Use dough hook attachment. Add butter, egg, vanilla and water to flour mixture using low speed. Once ingredients are brought together, knead dough for 8 minutes. Lightly flour a working surface and bring dough together, forming a ball. Place dough in a bowl, cover and proof 20 minutes. Butter a working surface and place dough on top. Carefully press and stretch dough into a 12"x8" rectangle. Using pizza cutter, cut 10 long strips, starting at the bottom. The pieces don't have to uniform. Using baking cones, place the tip of the cone at the one of the ends. Gently roll and slightly overlap dough, making your way up the baking cone until you've reached the end. Place all of the cones on a parchment lined baking sheet. Let proof for 20 minutes. Using pastry brush, brush egg wash on top of cones. Bake at 350F for 20 minutes. Let the dough cool down and remove the baking cones. Using piping bag, fill the cones. Place cones in an airtight container and put in the refrigerator. The cool cones taste really good on a hot day. Especially here in Texas.
Filling
- Puree fresh strawberries. Place puree in a sieve and press as much of the liquid out as you can. Set aside. In a mixing bowl, mix cream cheese, powdered sugar and milk and puree until well incorporate. Place in a piping bag keep cool until ready to use.
Video
Notes
Again, you can most definitely use the filling that you want.
You don’t have to butter baking cones.
