Source: Salby's Internationl Kitchen (FB page)
1 Package Frozen Puff pastry squares
1 Egg beaten with 1 tablespoon milk
Cream horn molds
Confectioner’s sugar for dusting
Cream filling for the cream horns
1 (8 ounce) cream cheese, room temperature
1 cup heavy whipping cream, chilled
1/2 Cup Confectioner’s Sugar
1 Teaspoon Vanilla extract
In the bowl of a stand mixer with the whisk attachment, beat the cream
until it starts to slightly thicken, add the sugar and vanilla and beat a
30 seconds longer on medium speed just to incorporate the sugar into
the cream, remove from the mixer bowl into a clean cry bowl and set
aside. Replace the attachment to the paddle and beat the cream cheese on
high speed until smoothed. Replace the attachment again to the whisk
and while the mixer is on low speed, gradually add the cream mixture,
once all the cream mixture is in the bowl, increase the speed to high
and beat for 1 or 2 minutes, just until the cream thickens enough to
form stiff peaks. Refrigerate the filling mixture until time of use.
On a lightly floured surface, roll pastry dough into 1/8” thick
rectangle measuring 15” by 10”. Cut dough lengthwise into 1” wide strips
with a pastry wheel or a knife. Take a strip of dough and squeeze
around the tip of mold to form a seal. Wrap the strip around the mold,
overlapping consecutive turns slightly. Seal end of the dough at the
large end of mold. Place sealed edge down on a baking sheet. Repeat with
remaining strips of dough. Refrigerate molds on baking sheet about 30
minutes to allow the dough to relax.
Heat oven to 375 degrees.
Brush pastry with egg. Bake until golden, about 15 minutes. Cool
completely. Fill with the Cream cheese filling and fresh raspberries or
blueberries if using. Dust with confectioner’s sugar and serve.