Ingredients to Gather
1 package (approximately 16 ounces) puff pastry, defrosted
1½ cups heavy cream
1 teaspoon vanilla extract
½ cup powdered sugar, or to taste
Directions to Follow
STEP 1:
Preheat oven to 400 F. Line a baking sheet with parchment paper.Roll out one sheet of puff pastry on a very lightly floured surface and flatten out any creases. If your sheet is a rectangle, lay it so the longer side faces you.
Cut the sheet in half vertically, then cut each half into six long, thin strips of pastry.
STEP 2:
Working with one strip of pastry at a time, wrap the pastry around a cream horn cone.Begin at the pointed end of the cone, pinching the pastry together at the base. Overlap the pastry slightly as you wind it up. Place the cone seam-side down on the prepared baking sheet. Repeat with remaining pastry.
STEP 3:
Bake for 13-16 minutes, or until horns are deep golden brown. Remove horns from the baking sheet and slide out the molds. Allow horns to cool completely before filling.STEP 4:
Make the filling: In a large bowl, beat heavy cream to soft peaks. Beat in vanilla extract and powdered sugar. Transfer mixture to a piping bag and pipe into each cooled horn. Serve immediately.
Article Source: Baking Bites
