Cream Horns Recipe:

Ingredients:

• 1 package (17.3 ounces or 490 grams) puff pastry, thawed
• 1/2 cup (120 ml) heavy cream
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to about 1/8 inch (3 mm) thickness.
3. Cut the pastry into long, thin strips, approximately 1 inch (2.5 cm) wide.
4. Take one strip of pastry and wrap it around a metal cream horn mold, starting from the pointed end and spiraling upward. Repeat with the remaining strips of pastry.
5. Place the wrapped molds onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown and puffed up.
6. Remove from the oven and let the pastry horns cool completely on the molds.
7. In a mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
8. Carefully remove the cooled pastry horns from the molds. Fill a piping bag fitted with a star tip with the whipped cream and pipe it into the pastry horns.
9. Dust the cream horns with powdered sugar before serving.

Nutritional Information (per cream horn):

Calories: Approximately 200-250 calories Total Fat: 12-15 grams

• Saturated Fat: 7-9 grams Cholesterol: 30-40 milligrams Sodium: 100-150 milligrams Carbohydrates: 20-25 grams
• Fiber: 1-2 grams
• Sugars: 4-6 grams Protein: 3-4 grams

Please keep in mind that the nutritional information provided is an estimate and can vary based on the specific brands and quantities of ingredients used. It’s always a good idea to refer to the nutritional labels on individual products for the most accurate information.