Cream Horns

Ingredients

• 1 package (14-16 oz) Puff Pastry (Frozen, thawed)
• 1 Egg White (Large)
• 1 teaspoon Water
• 2 tablespoons Granulated Sugar (For sprinkling)
• 1 cup Heavy Cream (For filling)
• 2 tablespoons Powdered Sugar (For filling)
• 1 teaspoon Vanilla Extract (For filling)

Instructions

1. 1On a lightly floured surface, roll out the puff pastry into a long rectangular piece, about one-eighth inch thick.
2. 2Cut the pastry into strips three-fourths inch wide. Roll the strips of paste over wooden or metal cream horn forms, having the edges overlap slightly.
3. 3Preheat oven to 400°F (200°C). Place the wrapped forms on a baking sheet. Bake in the preheated oven until well puffed and slightly browned, about 15-20 minutes.
4. 4In a small bowl, whisk together the egg white and water. Brush the baked cream horns with the egg white mixture, then sprinkle with granulated sugar. Return to the oven for another 3-5 minutes to finish cooking and caramelize the sugar.
5. 5Remove the cream horns from the oven and let them cool completely on a wire rack before removing them from the forms.
6. 6In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
7. 7Transfer the whipped cream to a piping bag fitted with a star tip. Pipe the cream filling into the cooled cream horns just before serving.