Description
Flaky puff pastry horns coated in sugar and filled with a rich vanilla cream made from whipped cream and mascarpone, offering a light yet indulgent dessert bite.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/4 cup granulated sugar (for coating)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
- 1 cup heavy whipping cream
- 1/2 cup mascarpone or cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Butter or oil spray (for molds)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease cream horn molds or wrap aluminum foil into cone shapes and spray with oil.
- Roll out puff pastry and cut into 1-inch wide strips. Lightly brush with water, then roll each strip around the mold, overlapping slightly.
- Roll the shaped horns in granulated sugar until well-coated.
- Place on a baking sheet lined with parchment paper. Brush tops with beaten egg for shine.
- Bake for 15–18 minutes, or until golden and crisp. Cool completely before removing from molds.
- Meanwhile, whip heavy cream until soft peaks form.
- In another bowl, blend mascarpone (or cream cheese), powdered sugar, and vanilla until smooth. Gently fold in the whipped cream.
- Transfer filling to a piping bag and fill each horn generously. Chill before serving for best texture.
Notes
- Ensure pastry is fully cooled before filling to prevent melting the cream.
- Chill cream mixture before piping for firmer texture.
- Can be made a few hours ahead and refrigerated until ready to serve.
Nutrition
- Serving Size: 1 horn
- Calories: 280
- Sugar: 15g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
