We love a fresh bowl of popcorn, but it’s time to spice up this faithful snack with new and improved pastry cones filled with paprika-spiced popcorn!

SERVES 6–8 // COOKING TIME 15 min

INGREDIENTS
For the pastry cones
2 rolls puff pastry
1 egg, beaten
2 tbsp sesame seeds
For the paprika-spiced popcorn
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
½ tsp garlic powder
¼ cup Parmesan
¼ cup vegetable oil
½ cup popcorn kernels
1 tbsp butter

METHOD
For the pastry cones
1. Preheat oven to 200°C. Line a baking tray and grease cone-shaped moulds.
2. Cut the pastry into 2 cm-wide strips. Brush the edges of each strip with the egg and wrap around the moulds.
3. Brush with the remaining egg and arrange, seam-side down, on the prepared tray.
4. Sprinkle with the sesame seeds and bake for 15–20 minutes, until golden and crispy. Allow to cool.
For the paprika-spiced popcorn
1. Mix the herbs, spices and Parmesan together.
2. Heat the oil in a pot over medium heat. Add the popcorn kernels and the butter.
3. Cover and cook until the popcorn has popped.
4. Transfer to a bowl and toss with the popcorn spice. Fill the pastry cones with popcorn and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

While you enjoy your snack, let this kids tuck into our butterscotch popcorn balls.

The post Pastry cones filled with paprika-spiced popcorn appeared first on MyKitchen.

The cutest (and tastiest) party treats are here! Get creative with the kids this summer holiday and try these cupcake cones.

MAKES 12 // COOKING TIME 2 hours

INGREDIENTS
For the vanilla cake batter
250 g unsalted butter
400 g sugar
4 large eggs
1 tsp vanilla essence
375 g cake flour
3 tsp baking powder
½ tsp salt
250 ml milk
For the buttercream icing
1 kg icing sugar
500 g unsalted butter
2 tbsp milk
For the cupcake cones
½ batch vanilla cake batter
½ batch buttercream icing
1 tsp pink food colouring
12 sugar cones
80 g milk or dark chocolate, melted, to decorate
12 maraschino cherries
Sprinkles, to decorate

METHOD
For the vanilla cake batter
1. Beat butter until creamy. Beat in sugar, 1 tbsp at a time, until fully incorporated. Add eggs, 1 at a time, beating until light and fluffy. Add vanilla essence.
2. In another bowl, sift cake flour, baking powder and salt.
3. Add the flour mixture to the butter mixture and beat until half-mixed. Add milk and beat until just incorporated.
For the buttercream icing
1. Beat together icing sugar and butter until light and fluffy.
2. Add the milk and beat for another 3 minutes, to make the icing a little more spreadable.
For the cupcake cones
1. Preheat oven to 160°C.
2. Line a muffin tray with cupcake wrappers (check that the wrappers fit into the cones).
3. Fill each wrapper ¾-way with batter. Bake for 12–15 minutes, until a skewer comes out clean.
4. Remove from the muffin tray and place on a rack to cool.
5. Mix icing and food colouring, and pour into a piping bag with a star nozzle.
6. Peel wrappers off cupcakes and place in each cone (stand upright by placing in glasses). Ice each one, piping in a swirl to look like soft-serve ice cream.
7. Drizzle with melted chocolate, and add a cherry and sprinkles.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Obsessed with the novelty of cones? Make these pizza cones!

The post Vanilla cupcake cones with buttercream icing appeared first on MyKitchen.

You’ve seen them all over Instagram but you’re not sure how to try them out for yourself? Treat the fam to a batch of these glorious pizza cones this weekend. You can thank us later.

MAKES 6 // COOKING TIME 55 min

INGREDIENTS
500 g ready-made bread dough
2 cups grated mozzarella
1 cup tomato purée
Salt and pepper
200 g chorizo or pepperoni, sliced
2 tbsp chopped origanum

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. To make cone moulds, cut 6 sheets of cardboard about 15 cm long and roll into cone shapes. Wrap them in heavy foil and grease lightly.
3. On a lightly floured surface, roll out the dough to about 5 mm thick. Using a cone mould as a guide, cut out 3 circles 30 cm in diameter. Cut each circle in ½. Carefully wrap dough around the cone moulds, pressing the edges tightly closed. Arrange on the baking tray, open-sides- down, and bake for 15 minutes.
4. Increase oven to 200°C.
5. Allow the cones to cool, then remove from the moulds.
6. Place the cones right-side-up in ovenproof cups tall enough to keep them upright. Place a bit of mozzarella at the bottom of each cone, then a spoonful of tomato purée. Season. Fill with chorizo or pepperoni. Top with a sprinkle of mozzarella and origanum.
7. Bake for 10 minutes, until the cheese is melted.

The post Pizza cones appeared first on MyKitchen.