Flaky Cream Horns (Print Version)
# Ingredients:
01 -
1 big egg.
02 -
A tiny splash of water.
03 -
Two sheets of thawed puff pastry.
04 -
8 oz of cream cheese, softened beforehand.
05 -
3/4 cup icing sugar.
06 -
1 tbsp of vanilla.
07 -
Two cups of heavy whipping cream.
08 -
1 and 1/2 tbsp cocoa powder.
09 -
Extra icing sugar for sprinkling.
# Instructions:
01 -
Set your oven to 400°F and line baking trays well with parchment paper.
02 -
Spray cream horn molds lightly with a non-stick spray so the dough doesn't stick.
03 -
Mix the egg with a splash of water until evenly combined to make the egg wash.
04 -
Take one puff pastry sheet at a time and roll it out thinner with a rolling pin.
05 -
Slice each puff pastry sheet into 1-inch-wide strips. Toss out the leftover bits if needed.
06 -
Gently wrap the strips around the molds, starting where the mold narrows. Press the edges lightly to seal.
07 -
Lay the molds down, with the seam facing underneath, onto the baking trays you prepared.
08 -
Use the egg wash to paint a light coat over the fold pastry dough to seal and shine.
09 -
Bake for about 14 to 16 minutes until golden and fluffy.
10 -
Let the pastries cool off completely before sliding them off the molds.
11 -
Beat the softened cream cheese on high until smooth, then start adding the powdered sugar in small portions.
12 -
Pour in the vanilla and keep beating until everything’s creamy and mixed well.
13 -
Slowly pour heavy cream while mixing and beat until stiff peaks hold their shape.
14 -
Divide the whipped cream mixture and mix cocoa powder into half to make chocolate filling.
15 -
Use a pastry bag with a star tip to pipe the filling into the baked horns. Dust powdered sugar on top before serving.
# Notes:
01 -
Two types of filling available.
02 -
Shells can be prepped in advance.
03 -
Fast to put together.
04 -
Looks fancy once made.