These Cream Horns are made with flaky puff pastry dough filled with luscious, fluffy cream and tart raspberries as garnish
Thaw the puff pastry by removing the folded puff pastry sheets out of the packaging and leaving on the counter covered with a damp paper towel for ~ 1-2 hours.
Or make your own: You can also make your own puff pastry dough by making 1/2 a Puff Pastry Recipe (click the link).
Cut dough into strips:
Use a pizza cutter to the pastry sheets into 16 equal strips (8 strips from each sheet ).
Wrap each strip around the cream horn mold, starting from the tip and moving up, stretching the dough & overlapping a little bit with each round. Place the mold end of the dough strip side down.
Make the eggwash:
Whisk 2 egg yolks and 3 Tbsp water together.
Brush & Sprinkle:
Brush each cream horn with a light, but even layer of the eggwash. Tap on a paper towel to remove any extra egg wash. Roll in the sanding sugar.
Transfer to parchment paper, keeping the sugar from sprinkling around. The extra sugar or eggwash will burn as it bakes.
Bake for ~18 minutes, rotating the baking sheet halfway through baking or until evenly golden in color. If they start to burn before being baked through tent with foil.
Remove the molds:
Remove from the oven and allow to cool enough to be able to remove the molds while the cream horns are still warm. Using an oven mitt or paper towels can help you handle the hot molds.
While the cream horns are baking make the cream:
Cream cream cheese & sugar: With a mixer fitted with the whip attachment, cream 6 oz of cream cheese & 1/3 cup of sugar until smooth and creamy (no lumps), 3-4 minutes.
Add vanilla and cream: Add 1 tbsp vanilla extract & 1 cup heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.
Add 4 oz of Cool Whip and carefully fold it in with a spoon or spatula.
Fill a pastry bag with cream: Fit a pastry bag with a star tip. Fill the pastry bag with the filling and twist the end closed.
Fill each cream horn with cream. Finish with 1 raspberry on top.
Refrigerate until ready to serve. Best eaten after about 8 hours in the fridge at which point the puff pastry is less brittle, while the sugar crust is still crispy.
Freeze for up to a month tightly wrapped in an air tight container.
To thaw: leave in the fridge or the counter until no longer frozen.
Note1: - Cream Horn Molds:
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