Croissant Ice Cream Cones

These are so fun! The buttery, flaky layers are so tender and crispy on the outside. Could fill with ice cream, fruit and whipped cream or yogurt, pizza sauce with cheese and toppings, chicken or egg salad, or scrambled eggs and bacon.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 55

Course Breakfast

Cuisine American

Servings 6 people

Calories 1002 kcal

Equipment

1 12-cup Muffin Tin Used upside down as a base for cone molds.
6 Heavy-Duty Aluminum Foil Pieces Each 12x6-inch, for forming cone molds.
1 Wire Rack For cooling the baked cones evenly.
1 Pastry Brush For applying egg wash and melted butter.
1 Sharp Knife or Pizza Cutter For precise cutting of dough strips.

Ingredients

Main

6 12 x6-inch pieces heavy-duty aluminum foil
cooking spray
2 8 ounce cans refrigerated crescent rolls
1 large egg white beaten
2 tablespoons unsalted butter melted

Instructions

Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

Notes

Achieving perfectly flaky croissant cones hinges on a few key points. Firstly, ensure your dough strips are sealed firmly, especially at the overlaps and the tip, to prevent unraveling during baking. A light flouring of your work surface and proper cooling are crucial for easy foil removal. Baking on the bottom rack promotes a golden, crispy base, while the egg white wash provides a beautiful sheen. The final brush of melted butter enhances richness and flavor. These cones are incredibly versatile; think sweet fillings like ice cream, fruit, and whipped cream, or savory options such as chicken salad, scrambled eggs, or even a mini pizza style with sauce and cheese.