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:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to about 1/8 inch (3 mm) thickness.
- Cut the pastry into long, thin strips, approximately 1 inch (2.5 cm) wide.
- 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.
- Place the wrapped molds onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown and puffed up.
- Remove from the oven and let the pastry horns cool completely on the molds.
- In a mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- 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.
- 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.
