poppy seeds (1/4-1/3 cup)
(2 cups of diced chicken breast, 1/3 cup pesto, 1/3 cup mayo mixed together)
OR tuna salad, shrimp salad, ham salad, lobster salad, crab salad, chicken salad,
turkey salad, cream cheese, nut butter, cheese spread, spinach/artichoke dip, etc.
pizza cutter or knife
3″ round cookie cutter
5 metal cream horn molds
Lay out your triangles of dough. Set the seam of the cream horn mold along one straight edge of the triangle. Roll the cream horn form over bringing the dough with it until both straight edges of dough meet up. Press the two edges of dough together, flattening it and smoothing it out so the seam wont puff when baked.
Line a baking sheet with parchment paper.
Set poppy seed covered cones on baking sheet, seam side down. I left one (pictured in the middle above) with the seam side up, just to see what would happen, and it didn’t split open, thankfully, but when I put the seam in the back when I made the hat, the hat looked flat instead of round.
Place at least one of the poppy seed rounds with the dough facing up, so that you can easily see how the dough is browning in the oven. Set the others any way you like on the baking sheet. Refrigerate for 20-30 minutes.
Pre-heat oven to 400 degrees Fahrenheit. Bake for 6-8 minutes until deep golden brown.
Depending on how the dough baked, your cones may not sit perfectly straight on the rounds (see the first hat on the left which is leaning – it needs trimmed), so use kitchen shears or a knife to level off the bottoms of each cone.
Carefully fill each cone with your savory filling (I used pesto chicken salad.) Set each cone down in the center of a round. Cut thin slices of cheese into 1/2″-3/4″ wide by 6″ long strips. Wrap one strip of cheese around the base of each cone. Press the two edges of the cheese together gently. They are ready to serve. If you are making more than 5 hats, be sure to clean your cream horn forms before repeating the process to make more hats.
You can refrigerate your hats for a few hours or up to a few days, depending on the filling. Mine kept well for several days – the hats didn’t get soggy at all. If your filling is a bit wet, then you might not want them sitting around for more than a few hours. I think those filled with a cream cheese or cheese spread would also keep for several days. I was happy with how these hats looked, but do think they could have had a few embellishments. If you make them, you might want to add a buckle using orange cheese. To give the actual hat more character, you could allow the tip of the cone to bend over. Just form the triangle of dough on the cream horn mold allowing the very top point to hang over. After you cover it in poppy seeds, bend the tip over and set on your baking sheet. Add whatever you’d like or keep them as is.
I will be making these for my Halloween party this year and will be sure to take some pictures. Hope you will too.