Puff Pastry Cream Horns

The Puff Pastry Cream Horns are a classic dessert that combines the crisp, buttery layers of puff pastry with a smooth, sweet cream filling. Each horn is a delicate swirl of golden pastry, dusted with a gentle snowfall of powdered sugar, creating a visually stunning and mouthwatering treat.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
• Non-stick cooking spray

Directions:

1. Preheat oven to 400°F (200°C).
2. Lightly grease cream horn molds with non-stick cooking spray.
3. Cut the puff pastry into 1/2 inch wide strips.
4. Wrap each strip around a horn mold, overlapping slightly.
5. Place on a baking sheet and bake for 10-15 minutes, or until golden brown.
6. Let cool, then gently remove the pastry from the molds.
7. In a bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
8. Pipe the cream into the cooled pastry horns.
9. Dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 150 kcal per horn | Servings: 10 horns