Ingredients
Scale
- 4 puff pastry sheets
- 16 oz. cream cheese, softened
- 4 cups heavy cream, cold
- 1 cup powdered sugar
- ½ tsp. vanilla extract
- Pinch sea salt
- 16 oz. cream cheese, softened
- 1 cup confectioner's sugar
- 16 oz. cool whip, thawed
Instructions
- Preheat oven to 400°F.
- Unfold a thawed puff pastry sheet on a lightly floured surface, roll into a square, and cut into ¾-inch-wide strips using a pizza cutter.
- Wrap the pastry strips around cream horn molds and place on a greased baking sheet.
- Bake for about 18 minutes, or until lightly golden brown.
- Remove from the oven and carefully slide each horn off the mold while still hot. Use a towel to hold the mold to avoid burns. Allow the horns to cool completely before filling.
Notes
Make sure the cream cheese is softened at room temperature for the best texture.
Thaw the Cool Whip in the fridge for 24 hours before use for optimal whipping.
Puff pastry can be made from scratch or purchased pre-made for convenience.
Nutrition
- Serving Size: 1 horn
- Calories: 300
- Sugar: 15g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.