Cornets with Strawberries and White Chocolate Cream

Makes 10
Prep 30 m
Bake 7 - 9 m



White Chocolate Cream:



  1. 1 of 1 Heat oven to 350 degrees F.

Prepare Cornets:

  1. 1 of 3 Combine almonds, sugar, flour and salt in food processor. Whirl until nuts are finely ground. Add butter and water. Process with on-off pulses until dough begins to come together.
  2. 2 of 3 Grease 17 x 11-inch baking sheets. Place 4 rounded tablespoons dough on prepared baking sheet, spacing far apart. Wet hands with water; press each piece of dough into 4-inch round.
  3. 3 of 3 Bake in 350 degrees F oven 7 to 9 minutes or until dough has spread and is lightly browned. Let rounds stand 1 to 2 minutes before shaping; if rolled too soon, cornets will fall apart. Remove each round from baking sheet. Roll warm rounds into cornet shape; place small ball of foil, large enough to fit snugly, into cornet to keep cornet shape. If rounds get too brittle to roll, place in oven 1 to 2 minutes to soften. Repeat with remaining dough to make total of 10 cornets. Cool cornets completely. Drizzle each with melted semisweet chocolate.

Prepare White Chocolate Cream:

  1. 1 of 2 Heat white chocolate and 1/4 cup of the heavy cream in small saucepan over low heat until melted and smooth. Cool completely.
  2. 2 of 2 Beat remaining 1/2 cup cream in bowl until soft peaks form. Fold in white chocolate mixture. Refrigerate until ready to assemble.


  1. 1 of 2 Toss together strawberries and sugar in large bowl; let stand 15 minutes.
  2. 2 of 2 Spoon about 2 tablespoons white chocolate cream into each cornet. Spoon topping into each, dividing equally. Garnish with mint.
Nutrition Information for Cornets with Strawberries and White Chocolate Cream
Servings Per Recipe: 10
Per Serving: 10 g sat. fat, 71 mg sodium, 310 kcal cal., 37 mg chol., 20 g Fat, total, 31 g carb., 4 g pro.