1 Cream Filling or sweetened and flavored whipped cream, for filling
Instructions
1. Heat the oven to 425°F (220°C).
2. On a lightly floured surface, roll the puff pastry into a long rectangular sheet 1/8 inch (3 mm) thick.
3. Cut the sheet into strips 3/4 inch (2 cm) wide.
4. Wrap each strip around a cream-horn metal cone mold (approximately 4 inches / 10 cm long, 1 inch / 2.5 cm diameter at the wide end), overlapping the edges slightly as you spiral upward. The wrapping technique is sometimes called piping or coiling; here it simply means winding the strip in a tight spiral so each turn just overlaps the last.
5. Place the wrapped molds on an ungreased baking sheet, seam side down.
6. Bake at 425°F (220°C) for 12-16 minutes, until the pastry is well puffed and light golden brown on the sides. The horns should feel firm when gently pressed and show visible laminated layers.
7. While the horns are in the oven, make the egg-white glaze: whisk together 1 egg white and 1 teaspoon (5 ml) water until slightly loosened but not foamy (this is a simple egg-white wash, not a meringue).
8. Remove the horns from the oven. Brush each horn with the egg-white glaze, then sprinkle lightly with granulated sugar.
9. Return to the oven for a further 4-6 minutes, until the glaze is set and the sugar is lightly crisped and faintly glossy. Watch closely to prevent burning.
10. Remove from the oven and slide the horns off the molds while still warm, as they will stick if allowed to cool fully on the forms. Set on a wire rack and allow to cool completely, approximately 20-30 minutes.
11. Once cold, fill each horn with Cream Filling or with whipped cream that has been sweetened and flavored to taste (vanilla extract is the conventional period flavoring). Pipe or spoon the filling in at the wide end just before serving.
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