Italian Cream Horns are delicious puff pastries wrapped around a brass horn and cooked till golden and flaky. You can fill this five-ingredient treat with whipped cream, custard, or buttercream icing.
1 sheet frozen puff pastry, thawed
½ c. divided Imperial Sugar Confectioners Powdered Sugar
1 tsp vanilla extract
1 c. heavy cream
How to make Puff Pastry Cream Horns
Step 1: Ready 8 cream horn metal cones or metal cannoli forms. Grease and set aside.
Step 2: Cut the puff pastry into half-inch wide strips using a knife or rolling cutter. Wrap the pastry around the cone, beginning at one end, overlapping the layers, and covering the form in a spiral. Tent and place in the freezer for about 30 minutes.
Step 3: Prepare the oven and preheat it to 400 degrees F.
Step 4: To make the egg wash, whisk the egg with 1 tbsp water. With the egg wash, brush the puff pastry and sprinkle with about 3 tbsp of powdered sugar. On a baking pan lined with parchment paper, place the puff pastry, seam-side down.
Step 5: Place in the preheated oven and bake for about 20 minutes or until golden brown. Transfer to metal forms and cool.
Step 6: In the meantime, prep the filling. Beat the heavy cream until soft peaks. Next, add the rest of the confectioner’s sugar and vanilla. Beat again until the filling is stiff.
Step 7: Into a piping bag, transfer the cream. Into the cold pastry, pipe the cream.
Step 8: Place the puff pastry cream horns in the fridge to set.
No cream horn molds? A foil-wrapped sugar ice cream cone will work in a pinch.
Serve these puff pastry cream horns plain. I like topping them off with some fruit preserves, chocolate ganache, whiskey caramel sauce, or cinnamon sugar for a delectable treat!