Ingredients:

For the Pastry Shells:

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• 1/4 cup granulated sugar

For the Filling:

• 1 cup heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup mascarpone cheese

Optional:

• Extra powdered sugar for dusting

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Instructions:

Step 1: Prepare the Puff Pastry Horns

1. Preheat oven to 400°F (200°C).

2. Lightly grease cream horn molds (or use foil-wrapped cones if you don’t have molds).

3. On a lightly floured surface, unfold puff pastry and roll it out slightly to smooth the seams.

4. Cut pastry into 1/2-inch wide strips.

5. Wrap each strip around a cream horn mold, overlapping slightly to create a spiral. Start at the pointed end and work your way up.

6. Brush with beaten egg, then sprinkle with granulated sugar for extra crispiness and sweetness.

7. Place on a parchment-lined baking sheet with the seam side down.

8. Bake for 12–15 minutes, or until golden brown and puffed.

9. Allow to cool completely before gently removing from molds.

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Step 2: Make the Cream Filling

1. In a mixing bowl, beat heavy cream until it begins to thicken.

2. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form.

3. In a separate bowl, soften mascarpone cheese by beating until smooth.

4. Gently fold whipped cream into mascarpone until smooth and fully combined.

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Step 3: Assemble the Cream Horns

1. Use a piping bag (or a zip-top bag with the tip cut off) to pipe the filling into each horn.

2. If desired, dust the tops with powdered sugar for a classic finish.

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Tips:

• Chill the filling before piping for easier handling.

• These are best enjoyed the same day for ultimate crispiness, but you can store them in the fridge for 1–2 days.