Cream Horns

**Ingredients:**

– 1 package (about 17.3 oz / 490g) puff pastry (usually 2 sheets)
– 1 egg, beaten (for egg wash)
– Powdered sugar (for dusting)

**For the Cream Filling:**

– 1 cup (240ml) heavy whipping cream, cold
– 1/2 cup (100g) granulated sugar
– 1 teaspoon vanilla extract
– Optional: 2 tablespoons mascarpone cheese or cream cheese (for extra richness)

**Special Equipment:**

– Metal cream horn molds (conical shaped)
– Piping bag

**Instructions:**

1. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. **Prepare the Puff Pastry:**
– Roll out the puff pastry sheets on a lightly floured surface. Using a sharp knife or a pizza cutter, cut the pastry into 1-inch-wide strips.
– Lightly grease the cream horn molds with butter or non-stick spray.
– Starting at the narrow end of the mold, wrap a strip of puff pastry around the mold, overlapping slightly to cover the entire mold. Continue until all the molds are wrapped.

3. **Apply the Egg Wash:**
– Brush the puff pastry with the beaten egg to give it a golden, shiny finish when baked.

4. **Bake:**
– Place the wrapped molds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
– Remove from the oven and let cool slightly before carefully removing the pastry from the molds. Allow them to cool completely on a wire rack.

5. **Prepare the Cream Filling:**
– In a mixing bowl, beat the cold heavy cream, sugar, and vanilla extract until stiff peaks form. If using, fold in the mascarpone or cream cheese for a richer filling.
– Transfer the cream filling to a piping bag fitted with a star tip.

6. **Fill the Pastry Horns:**
– Once the pastry horns are completely cooled, pipe the cream filling into each horn, filling it generously.

7. **Dust with Powdered Sugar:**
– Lightly dust the filled cream horns with powdered sugar before serving.

These cream horns are perfect for a special dessert or as part of a festive treat platter. Enjoy the flaky, creamy goodness!