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Vanilla Cream Horns with Powdered Sugar

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Vanilla Cream Horns with Powdered Sugar are elegant puff pastry tubes filled with a light, fluffy vanilla cream and finished with a dusting of powdered sugar—ideal for special occasions, afternoon tea, or celebratory desserts.

Ingredients

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  • 1–2 sheets puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 2 tbsp granulated sugar (for coating)
  • 1 cup heavy whipping cream
  • 1/2 cup mascarpone cheese or cream cheese
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch (optional, for stabilizing cream)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut thawed puff pastry into 1-inch strips. Wrap each strip around metal cream horn molds, overlapping slightly. Place on baking sheet.
  3. Brush pastry with beaten egg and sprinkle with granulated sugar.
  4. Bake for 12–15 minutes or until golden brown. Cool completely before removing from molds.
  5. In a chilled bowl, beat heavy cream, mascarpone, powdered sugar, vanilla, and cornstarch (if using) until stiff peaks form. Chill for 20 minutes.
  6. Pipe cream into both ends of the cooled pastry horns using a large star or round tip.
  7. Dust filled horns with powdered sugar and serve immediately.

Notes

  • Use a wide piping nozzle to avoid breaking delicate shells.
  • Cool pastry completely before filling to maintain cream texture.
  • Use flavored or vanilla sugar for dusting for extra aroma.
  • Re-crisp unfilled shells in the oven before serving if needed.
  • Fill just before serving for best texture.

Nutrition

Find it online: https://tastyera.com/vanilla-cream-horns-with-powdered-sugar/