Cream Horns

Instructions

1. Prepare the Pastry Shells:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Roll out the puff pastry and cut it into 1-inch-wide strips.

3. Wrap each strip around a cream horn mold, overlapping slightly as you go.

4. Brush the pastry with beaten egg and sprinkle with granulated sugar for added sweetness.

5. Place the molds on the prepared baking sheet and bake for 12-15 minutes, or until golden and puffy.

6. Allow the pastry to cool completely, then gently remove the molds.

2. Make the Cream Filling:

1. In a chilled mixing bowl, whip the heavy cream until soft peaks form.

2. Add the powdered sugar and vanilla extract (and cream cheese if using), then continue whipping until stiff peaks form.

3. Transfer the cream to a piping bag fitted with a star tip.

3. Assemble the Cream Horns:

1. Pipe the whipped cream into each pastry shell, filling from both ends to ensure a good distribution.

2. Serve immediately or refrigerate for up to 2 hours before serving.