Prep Time: 20 mins | Cook Time: 20 mins | Freeze Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings
These delicious Puff Pastry Cream Horns are perfect for any occasion! You will only need 5 ingredients for this recipe. In just about an hour, dessert will be served. Enjoy!
Ingredients:
1 tsp vanilla extract
1 Egg
1 c heavy cream
1/2 c divided Imperial Sugar Confectioners Powdered Sugar
1 sheet frozen puff pastry, thawed
Directions:
Coat each of the 8 metal cones with cooking spray.
Slice the puff pastry into 1/2-inch strips.
Wrap each greased cone with a pastry to shape it into a spiral. Put them in the fridge to chill for at least half an hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
In a mixing bowl, add 1 teaspoon of water and one egg. Whisk to combine.
Brush each puff pastry with the egg wash and sprinkle 3 tablespoons of powdered sugar on top. Toss to coat. Arrange them in a single layer in the prepared baking pan.
Place pan in the preheated oven and bake the Puff Pastry Cream Horns for 20 minutes or until they turn golden brown.
Remove from the oven and allow the horns to cool at room temperature for a few minutes while you make the filling.
Add the heavy cream into a small mixing bowl. Beat until stiff peaks form.
Add the rest of the confectioners’ sugar and vanilla into the bowl with the heavy cream. Whisk to combine until smooth.
Pour the filling into a piping bag. Remove the tip.
Fill each horn with the mixture. Refrigerate them for a few minutes until ready for serving.
Serve chilled. Enjoy!
Notes:
I like to serve these Puff Pastry Cream Horns with cinnamon sugar, chocolate ganache, or fruit reserves.
Place any leftovers in an airtight container, then put them in the fridge.
Ingredients
- 1 tsp vanilla extract
- 1 Egg
- 1 c heavy cream
- 1/2 c divided Imperial Sugar Confectioners Powdered Sugar
- 1 sheet frozen puff pastry, thawed
Instructions
Coat each of the 8 metal cones with cooking spray.
Slice the puff pastry into 1/2-inch strips.
Wrap each greased cone with a pastry to shape it into a spiral. Put them in the fridge to chill for at least half an hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
In a mixing bowl, add 1 teaspoon of water and one egg. Whisk to combine.
Brush each puff pastry with the egg wash and sprinkle 3 tablespoons of powdered sugar on top. Toss to coat. Arrange them in a single layer in the prepared baking pan.
Place pan in the preheated oven and bake the Puff Pastry Cream Horns for 20 minutes or until they turn golden brown.
Remove from the oven and allow the horns to cool at room temperature for a few minutes while you make the filling.
Add the heavy cream into a small mixing bowl. Beat until stiff peaks form.
Add the rest of the confectioners’ sugar and vanilla into the bowl with the heavy cream. Whisk to combine until smooth.
Pour the filling into a piping bag. Remove the tip.
Fill each horn with the mixture. Refrigerate them for a few minutes until ready for serving.
Serve chilled. Enjoy!
Notes
I like to serve these Puff Pastry Cream Horns with cinnamon sugar, chocolate ganache, or fruit reserves. Place any leftovers in an airtight container, then put them in the fridge.
