1 sheet puff pastry, thawed
1 egg, beaten
1/4 cup granulated sugar
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
Optional: powdered sugar for dusting
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a surface and roll out the puff pastry sheet. Cut the sheet into 1-inch wide strips.
Grease cream horn molds (or use cone-shaped molds) and wrap each strip of puff pastry around the mold, starting from the bottom and overlapping slightly as you go.
Brush the pastry with the beaten egg and sprinkle with granulated sugar.
Place the wrapped molds on the prepared baking sheet and bake for 15-20 minutes, or until golden and puffed. Let cool completely before removing from the molds.
While the pastry cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Gently fold in the mascarpone cheese until smooth and creamy.
Transfer the cream filling to a piping bag and fill each horn with the cream mixture.
Dust with powdered sugar before serving, if desired.
Servings: 8 cream horns
