Italian Cream Horns

Italian Cream Horns 🎺✨

(Flaky puff pastry filled with sweet vanilla-mascarpone cream—perfect for dessert or coffee time!)

Ingredients

For the Horns:

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• ¼ cup granulated sugar (for coating)

For the Filling:

• 1 cup heavy cream, chilled

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup mascarpone cheese (or ricotta for lighter texture)

• Extra powdered sugar for dusting

Equipment:

• Metal cream horn molds (or DIY foil cones)

Instructions

1. Prep the Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out puff pastry slightly, then cut into ½-inch (1 cm) strips (about 10–12 strips).

3. Wrap strips around the molds in a spiral, slightly overlapping. Brush with egg wash and roll in granulated sugar.

4. Bake for 15–18 mins until golden and puffed. Let cool completely before removing molds.

2. Make the Filling

1. Whip heavy cream + powdered sugar + vanilla to stiff peaks.

2. Gently fold in mascarpone until smooth. Chill until ready to use.

3. Assemble

1. Pipe or spoon the cream into cooled pastry horns.

2. Dust with powdered sugar and serve immediately.

🌟 Pro Tips:

• No molds? Roll pastry into cone shapes around foil.

• Flavor twist: Add lemon zest or a drizzle of melted chocolate.

• Make ahead: Store unfilled horns airtight for 2 days; fill before serving.

These elegant horns are crisp, creamy, and utterly irresistible! ☕️💛

Enjoy! 😍