The objective was to have trumpet themed food. To make trumpet shaped foods it helps to have cream horn molds and some kind of dough that I could shape or wrap to look “trumpety”. Having NO experience with wonton, puff pastry, nor Phyllo dough I bough some of all three.

I then decided I might want to read about the types of dough I was working with and came across this great thread with the following info!

Wonton squares, puff pastry and Phyllo have different properties depending on what you want to make.

Wonton squares can be fried or baked.

Filled squares are sealed with an egg wash and then deep fat fried or baked

Phyllo is usually baked but there are other preparations where it is also fried.

Working with Phyllo can be frustrating as it can dry out within minutes and it takes several layers or sheets to create a usable vessel for holding fillings.

Puff pastry is just that…….it puffs and is usually meant for baking.

It comes in sheets or squares that can be molded into shapes. When baked the fat inside the layers starts to steam. This steam causes the layers to “puff” hence the name.

http://www.cheftalk.com/t/76621/wonton-vs-pastry-vs-puff-pastry-vs-fillo

I had ordered cream horn molds, which of course did not come in on time, so I had to make my own out of the sturdy tinfoil  pan lids. Which worked out just fine!

I first tried the Wonton wrappers because they were not frozen and seemed the easiest to work with. With my homemade cream horn molds ready, I took one wrapper, wrapped it around my mold, brushed it with egg white, popped it in the over at 350 degrees.

In 5-7 minutes it was a golden brown crunchy little trumpet ready to be filled with my Chicken Spinach Taquito mix!

After warming the chicken mixture in the microwave, I “piped” it into the horns. I also planned to make Velveeta Rotel dip for dunkin’ the taquito horns! When I make my dip I add about 1/4 cup of milk so that it is thinner and easier for dipping!

Next was to try the cream horns.

I used the Puff pastry dough, thawed and cut into strips I wound it around my cream horn molds and baked as directed. I used the simple filling from this recipe:

MOM’S CREAM HORNS

These turned out really good!! If I had more time I would have loved to do a chocolate drizzle then powder sugar them! But even without chocolate, my nephew gave his “chomp” of approval!

After reading about how difficult the Phyllo was to work with I had almost opted out using it this time. But curiosity got the best of me and I gave it a go…. it was a flop. They turned out to be sad looking little trumpets and it took FOREVER to work with which is what put me behind on my schedule. I wont be trying this dough again, at least not when I have a deadline to meet!

My plan for the phyllo dough was to use it in place of a tortilla to use with the fajita meat I had cooked. It worked ok, but most guests just grabbed a tortilla instead.

We also had S’mores out around the fire. I had to order Kosher marshmallows but thankfully they came in on time!! We used kabob sticks to roast them with because it was a small fire and it gave us plenty of sticks for everyone.

That was the gist of our trumpety foods… Next year I may just go back to making cookies shaped like trumpets… and cream horns and leave the real food looking like… well, real food!

Love and Blessings,

Becky

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