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Filo cones

Updated: Tue, 24 January, 2023

I have my cones ready for the ice cream season! Filo pastry is gorgeously versatile and so tasty when layered with butter and sugar, and baked to a golden crunch.

filo cones

Common? Moi?

I have a special relationship with ice cream, a bit Lady Chatterley’s Lover kind.

I generally consider myself to have quite sophisticated tastes. I don’t eat junk food and don’t even have many so called ‘guilty pleasures’ unless you count eating lemon curd straight from the jar.

I love fancy fodder, fine dining, foie gras and champagne. Desserts, the swankier the better.

I don’t quite go the distance of my posh Grandma who ate fruit with (a special, fruit) knife and fork but I’m aware of the etiquette.

My table manners are impeccable: elbows off the table, never lick my knife when people are around, and I don’t wipe sauce off the plate with bread unless in France.

homemade ice cream cones

The only way to eat ice cream

With ice cream though, it must be a face-on experience for me, meaning it tastes the best when eaten with my mouth. Which means - in case you wondered if I knew some other kinky method of ingesting food - without the help of implements or cutlery. Mouth-on experience, to be precise.

Ice lollies are called so very patronisingly: it’s proper ice cream by all means, on a handy stick. Give me a double raspberry Magnum anytime. Do they still make Splits? Those were awesome.

cones made from filo pastry

Cones are essential

Other than a stick, I need a cone. I shake my head in bewilderment on seeing the customers in gelaterias asking for their ice cream in paper cups.

Why would you do that? To freely forgo the marvellous licking experience, the catching of the melty dribble on one side only to load the whole double scoop obscenely into your mouth? No silly plastic sticks for me, thank you. I’ll make like cats do.

That will be also the only occasion I enjoy waffle-type pastry I otherwise rather spurn. Plain cones are my choice and I don’t care for those dipped in chocolate, as the pastry shouldn’t be too sweet.

And so, here’s my own cone production: since I don’t have waffle irons I make do with filo pastry with very good results too.

The beauty of it is that you can sweeten it as much or as little as you like and quadruple or quintuple the layers. Plus – and a big plus it is as well - any failed/broken ones are chef’s bonus as sweet filo pastry shards are one of life’s accidental pleasures.

filo pastry ice cream cones

How to make filo cones?

Filo pastry is wonderful and I’d argue its reputation as awkward to work with is unfair. The common opinion is that it will dry out beyond usability unless you work like in a timelapse or swaddle the pastry with towels at all times.

I find it reasonably forgiving. Of course it will dry if left on the worktop for a while, but there’s no need to rush inordinately. To obtain workable thickness, you need to stack at least four sheets, each thoroughly brushed with butter or oil. The remaining pastry should be lightly covered with a tea towel, but there’s no need for panic.

preparing filo pastry

Cone moulds, usually used for baking cream horn pastry cases, are super useful here. Just make sure they are greased before you wrap the pastry round them, otherwise you’ll struggle to remove baked cones.

I butter the filo pastry lavishly but sprinkle it with cinnamon sugar sparingly, and you can skip the sugar altogether making plain cones, all the better set against good ice cream.

shaping filo cones

Homemade ice cream recipes

No churn raspberry ripple ice cream, based on Nigella Lawson’s recipe: stupidly easy, and amazingly effective. Two ingredients plus raspberry puree equals ice cream made in ten minutes.

The easiest salted caramel ice cream: three ingredients, no churning. Delicious salted caramel ice cream made with Carnation tinned condensed milk caramel.

The best vanilla ice cream recipe for ice cream maker. No eggs, full fat cream and milk and real vanilla pods are the ingredients of totally luscious vanilla ice cream.

More filo pastry recipes

A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards. You’ll never want the Eton version again!

Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars - a must before the asparagus season ends.

Spanakopita, always mispronounced 'spinakopita', is Greek spinach pie wrapped in filo pastry. This spanakopita is an easy recipe for classic Greek spinach and feta cheese pie. Make one large pie and cut it into triangular slices.

baking filo pastry cones

Filo cones

Servings: makes 6 conesTime: 45 minutes
Rating: (1 reviews)


  • 6 sheets of filo pastry
  • 50g (3 tbsp) butter, melted
  • 50g (2 tbsp) caster sugar
  • 2 tsp cinnamon


1. You’ll need 6 metal baking cone moulds, or makeshift ones from several layers of aluminium foil.

2. Mix the sugar with cinnamon in a small bowl. Line a large baking sheet with parchment. Preheat the oven to 180C/350F/gas 4.

3. Working with one sheet of filo at a time, cut each sheet in four. You could fold each one as you butter and sugar it but stacking separate layers of filo is neater. Keep the rest of the pastry covered with a cloth so it doesn’t dry out.

4. Spread the first quarter on a board, brush with butter and sprinkle with cinnamon sugar. Layer with the next piece and press it on with your palms. Brush with butter, sprinkle with sugar and continue in the same way with the next two.

5. Roll the four-layered pastry onto the baking cone not too tight so you can remove it after baking. Place on the prepared baring tray. Continue in the same way with the other 5 filo sheets.

6. Transfer the cones to the oven and bake for about 10 minutes, until golden, crunchy and puffed up in places.

7. Cool on a wire rack and carefully remove each metal insert. Store in an airtight box until needed.

Originally published: Mon, 22 June, 2020

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Your comments

Anna @ CuisineFiend
Hi Jill - I'm sorry you have missed my tone which was entirely tongue in cheek. I assure you I don't aspire to sound classy, only mildly amusing. Thank you for the comment anyway!
24 days ago
This is pretentious drivel. You’re trying to make yourself seem “classy” while at the same time using adjectives that make the food sound foolish and disgusting. Instead of advertising your manners, use them.
25 days ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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