HOW TO MAKE CREAM HORNS RECIPES

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

Steps:

• Thaw 1 package puff pastry in the refrigerator according to package instructions.
• Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Wrap a 7x4-inch piece of aluminum foil around the outside of a sugar ice cream cone, starting at the tip. A small section at the top of the cone will remain exposed. Repeat with the remaining 11 sugar cones. (Alternatively, wrap 12 (1-inch-wide, 12-inch-long) wooden dowels individually in aluminum foil to completely cover.)
• Remove one sheet of puff pastry from the refrigerator (if your puff pastry comes in one sheet, cut in half to get 2 sheets). Unfold and use a rolling pin to gently smooth out any creases in the dough (the aim is just to seal any cracks and not to make the dough thinner or longer in length). Cut the pastry into 12 (about 1/2-inch-wide and 9-inch-long) strips. Repeat with remaining sheet of puff pastry.
• If using cones, wind 2 strips of pastry around each cone, starting at the tip of the cone. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Wrap the remaining cones.
• If using dowels, wind 2 strips of the pastry around a foil-wrapped dowel (or sugar cone) in a spiral, starting at one end of the dowel and overlapping it slightly. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Repeat at the other end of the dowel. Wrap the remaining dowels.
• Place the wrapped pastries on 2 large rimmed baking sheets. If using cones, place them on their sides. Bake until the horns are light golden-brown, about 25 minutes.
• Let cool on baking sheets for 2 minutes, then carefully slip the horns off the dowels or ice cream cones (this is easier to do while the pastry is still warm). Place the horns on a wire rack and let cool completely, about 25 minutes. Meanwhile, make the filling.
• Place 2 cups cold heavy cream and 3 tablespoons granulated sugar in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag. Refrigerate until ready to use.
• Snip off one bottom corner of the piping bag or zip-top bag. Pipe the filling into the horns. Dust the cream horns with powdered sugar if desired. Cream horns are best eaten within 6 to 8 hours of being filled.