Prep Time: 20 mins | Cook Time: 20 mins | Freeze Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings
A big thanks to my dear friend, Anita, for this incredible recipe! Oh, man, give this one a try and I promise you that you are going to love it. Feel free to add more ingredients if you want. Have a wonderful day, friends. Enjoy!
1 sheet frozen puff pastry, thawed
1 c heavy cream
1/2 c divided Imperial Sugar Confectioners Powdered Sugar
1 tsp vanilla extract
Step 1: Apply cooking spray in eight metal cannoli forms.
Step 2: Slice each puff pastry into 1/2-inch strips.
Step 3: Wrap the cone with pastry in a spiral form.
Step 4: Cover and place them inside the freezer for about 30 minutes.
Step 5: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 6: In a small mixing bowl, add 1 teaspoon of water and egg. Beat until well mixed.
Step 7: Brush each puff pastry with egg wash and sprinkle 3 tablespoons of powdered sugar on the bottom and top.
Step 8: Arrange them onto the lined baking pan.
Step 9: Place the baking inside the preheated oven and bake for about 20 minutes or until the colour turns golden brown.
Step 10: Remove from the oven and allow the horns to cool at room temperature.
Step 11: Add the heavy cream into a small mixing bowl. Beat until soft peaks form.
Step 12: Add the rest of the confectioners’ sugar and vanilla. Whip until well mixed.
Step 13: Transfer the filling into a piping bag.
Step 14: Fill each horn with the mixture, then place them inside the fridge to chill.
Step 15: Serve and enjoy!