Description
Delightful cream horns with a flaky pastry shell and luscious cream filling.
Ingredients
Scale
- 1 package puff pastry sheets
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mascarpone cheese
- Chocolate for drizzling (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface and cut them into strips.
- Wrap the strips of pastry around cream horn molds, overlapping slightly.
- Bake for 15-20 minutes until golden brown.
- Cool completely before removing molds.
- Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Incorporate the mascarpone cheese into the whipped cream mixture.
- Fill the cooled pastry horns with the cream mixture using a piping bag or spoon.
- Add melted chocolate on top if desired.
Notes
These cream horns are best enjoyed fresh. Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream horn
- Calories: 220
- Sugar: 6g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg