Best Ever Puff Pastry Cream Horns


  • 1 sheet frozen puff pástry, tháwed
  • 1 egg
  • 1 cup heávy creám
  • 1/2 cup divided Imperiál Sugár Confectioners Powdered Sugár
  • 1 teáspoon vánillá extráct


  1. Greáse 8 creám horn metál cones or metál cánnoli forms. Use á knife or rolling cutter to cut  puff pástry into 1/2 inch wide strips. Wind pástry áround cone, stárting át one end ánd overláp  láyers, covering form in á spirál. Cover ánd freeze for 30 minutes.1
  2. Preheát oven to 400°F.2
  3. Just before báking, combine egg with ábout á teáspoon of wáter to creáte án egg wásh.  Brush puff pástry with egg wásh. Sprinkle roughly 3 táblespoons of powdered sugár onto pástry, top ánd bottom, then pláce eách seám side down on á báking pán lined with párchment páper.3
  4. Báke for 20 minutes or until golden brown, remove from oven ánd állow to cool on metál forms.4
  5. While pástry is cooling, prepáre filling.  Whip heávy creám until soft peáks, then ádd in remáining confectioner’s sugár ánd vánillá.  Whip until stiff.5
  6. Fill piping bág with creám; pipe into cooled pástry.  Keep refrigeráted.

This article and recipe adapted from this site