Cream Horn Recipe (Print Version)

# Ingredients:

01 - 1 large egg.
02 - Splash water.
03 - 2 sheets puff pastry, thawed.
04 - 8 ounces cream cheese, softened.
05 - 3/4 cup powdered sugar.
06 - 1 tablespoon vanilla extract.
07 - 2 cups heavy cream.
08 - 1 1/2 tablespoons cocoa powder.
09 - Extra powdered sugar for dusting.

# Instructions:

01 - Preheat oven to exactly 400°F and line baking sheets thoroughly with parchment paper.
02 - Prepare cream horn molds by coating lightly with cooking spray to prevent sticking.
03 - Whisk egg with small amount of water in bowl until well combined for egg wash.
04 - Unfold thawed puff pastry sheets one at a time and roll slightly thinner with rolling pin.
05 - Cut each pastry sheet into eight 1-inch wide strips, discarding any excess dough.
06 - Wrap pastry strips around molds starting at pointed end, pressing gently to seal edges.
07 - Place wrapped molds seam-side down on prepared baking sheets.
08 - Brush exposed pastry surfaces thoroughly with prepared egg wash.
09 - Bake 14-16 minutes until pastries are puffed and golden brown.
10 - Allow horns to cool completely on molds before attempting removal.
11 - Whip softened cream cheese until smooth, then gradually incorporate powdered sugar.
12 - Add vanilla extract to cream cheese mixture and blend thoroughly.
13 - Slowly stream in heavy cream while mixing until stiff peaks form.
14 - Divide cream mixture and add cocoa powder to one half for chocolate variation.
15 - Fill cooled horns using pastry bag with star tip, dusting with powdered sugar before serving.

# Notes:

01 - Two filling options.
02 - Make shells ahead.
03 - Quick assembly.
04 - Elegant presentation.

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