Have you ever had a cream horn? It’s a wonderful type of dessert made by wrapping strips of pastry around a conical tube and baking them so that they form a cone that can then be filled with whipped cream, fruit or anything else that you might be able to think of. The pastries make a wonderful presentation and aren’t quite as tricky to make as you might think – especially if you start with store-bought puff pastry. Over on the Craftsy blog (it’s free!!), you’ll find my post about How to Make Cream Horns, where I’ll walk you through the techniques needed to make these crisp, flaky treats easily in your own kitchen.
For the best results, I recommend picking up a set of cream horn molds. You can make your own by shaping pieces of aluminum foil into cones to wrap the pastry around, but the cones are inexpensive and easier to work with because they are stiffer. The cones can also be used over and over again, where a foil cone will need to be discarded after use. Once your horns are baked, feel free to get creative with the fillings.