PUFF PASTRY CREAM HORNS

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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!

Ingredients:

1 sheet frozen puff pastry, thawed

1 Egg

1 c heavy cream

1/2 c divided Imperial Sugar Confectioners Powdered Sugar

1 tsp vanilla extract

Directions:

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!

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...