Ingredients you will need:
1 pack puff pastry sheets thawed in the fridge
Cream ingredients:
8 oz. – cool whip thawed
8 oz. – cream cheese room temperature
½ cup – powdered sugar
Cream horn mold
Instructions
Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
Wrap each strip around the cream horn mold, overlapping a little with each round.
Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
Remove from the oven.
Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
Cream Instructions:
Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
Fill a decorating bag with Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into air tight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.