Cream Horns with Puff Pastry

Cream Horns with Puff Pastry are a crunchy, light puff pastry wrapped around a sweet and smooth creamy filling. Perfect for parties and celebrations!

Course Breakfast, Dessert

Cuisine American, French

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 310kcal

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
Unroll 1 sheet of the thawed puff pastry onto a lightly floured surface.
Cut the pastry into strips using the creases as a divider, cutting each section into 4 strips.
In a small bowl, beat together the egg and water.
Flip each strip over and using your finger or small brush, wet the edge to the left and both ends with water.
Wrap a pastry strip around the cream horn mold diagonally from one end to the other, slightly overlapping each turn. It will take 2 strips to cover 1 horn.
Brush the wrapped molds with the egg wash, be sure to get into the cracks.
Bake for 12-15 minutes or until golden brown.
Remove them from the oven and place them on a wire rack to cool completely. Then remove the molds.
Meanwhile, chill the bowl you will be beating the filling in.
When the horns are cooled completely, remove the bowl from the refrigerator and pour in the chilled heavy whipping cream and vanilla extract.
Beat until soft peaks form.
Add the sifted confectioner’s sugar and continue beating until stiff peaks form
Transfer the cream to a pastry bag and fill each horn.
Dust with additional confectioner’s sugar if you like and serve with fruit or a drizzle of chocolate sauce
Store leftovers in the refrigerator.

Clear Vanilla Extract: by using the clear vanilla, the whipped cream will stay white and not off-color from regular vanilla.