Ingredients:

  • 1 sheet puff pastry (approx. 10 oz), thawed but chilled
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons coarse sanding sugar
  • 1.5 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons marshmallow fluff or softened cream cheese

Instructions:

  1. On a lightly floured surface, roll the puff pastry sheet slightly to even it out. Using a pizza cutter or pastry wheel, cut the dough into 12 even strips approximately 1-inch wide.
  2. Starting at the pointed end of a stainless steel cream horn mold, wind one pastry strip around the cone, overlapping the edges by about 1/4 inch. Stop 1/2 inch from the wide end.
  3. Place wrapped molds on a parchment-lined baking sheet and chill in the refrigerator for 10 minutes.
  4. Whisk the egg and 1 tablespoon of water to create an egg wash. Brush the tops of the horns with egg wash and roll in sanding sugar, keeping the seam side down.
  5. Bake at 400°F (200°C) for 15–18 minutes until the pastry is deeply golden brown and puffed.
  6. Cool for 5 minutes. While still warm, gently twist the metal mold and slide it out. Transfer shells to a wire rack to cool completely.
  7. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Add marshmallow fluff (or cream cheese) and beat until stiff peaks form.
  8. Transfer filling to a piping bag and pipe into the completely cooled pastry shells from the bottom to the tip.