2 sheets puff pastry
2 boxes instant pistachio pudding mix
3 1/2 C cold milk
1 egg, beaten + 1 tbsp water
Powdered sugar, optional
*Chocolate Sauce, optional
Preheat oven to 400 degrees. Yield: 20 servings
Set both sheets of puff pastry on the counter to thaw, about 40 minutes. In mixing bowl, whisk together both pudding mixes with the milk. Refrigerate until ready to use. Using foil form 10 "molds" and spray with cooking spray. One sheet at a time, unroll puff pastry and cut into TEN 1" strips. Starting at the base of each mold, wrap the pastry strip in a cone-like fashion, securing the end with a toothpick. Place on parchment paper or lightly greased pan. Brush each pastry lightly with the egg and water mixture. Bake @ 400 for approximately 15 minutes or until lightly golden. Let sit on pan for about a minute. Lightly slide each foil mold out of horn and let pastry continue to cool on wire rack. Repeat process with the second sheet of puff pastry.
Fill each pastry with pistachio pudding and set on serving tray. Lightly dust with powdered sugar and drizzle with chocolate sauce. Chill until ready to serve.
*I used the new Duncan Hines "Amazing Glazes" Chocolate Dessert Topping