Making Easy Cream Horns from Puff Pastry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take the store-bought puff pastry out of the package, which comes on its own parchment paper.

Roll the puff pastry slightly to flatten it.

Cut the pastry into 12 strips by first cutting it into quarters and then cutting each quarter into three strips.

Spray the cream horn molds with cooking spray to prevent sticking.

Take one strip of pastry and start at the small end of the mold, overlapping slightly as you wrap it around the mold.

If the pastry slips, use a little water on your finger to attach the end down.

Once all strips are wrapped around the molds, place them in the freezer for 10-15 minutes while the oven preheats.

Preheat the oven (temperature not specified in the video).

Bake the cream horns until golden brown (time not specified in the video).

Let the baked cream horns cool completely before removing them from the molds.

Fill the cooled cream horns with whipped cream using a piping bag fitted with a star tip.

Refrigerate the filled cream horns for at least a couple of hours to let the filling soften.

Sprinkle the cream horns with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens