Cornucopias - Cream Horns
Here's another one that takes me back to my childhood.
This dessert was made by my great grandmother, and it wasn't that often so when it showed up on the dinner table it was devoured.
Things were done different back then, there was no puff pastry or pudding for the filling, everything was made from absolute scratch, from the pastry to the egg custard.
Thankfully nowadays with the hectic schedules we have, it's great to have shortcuts which allow us to present an amazing dessert that takes little to no time to throw together but looks like a million bucks.
1 package puff pastry
1 box of pudding for filling (I used cheesecake flavored)
Prepare pudding according to package directions. (follow the directions for pie filling). Set aside to thicken.
Cut each pastry sheet into 6 strips.
Now you need Cream Horn molds and they are really inexpensive and you can actually get them on amazon. Just follow this link.
Take each mold and one strip of the pastry and begin wrapping around the mold.
Set on a greased baking sheet. Repeat with the rest of the molds.
Bake at 400 degrees until golden brown.
Remove from oven, carefully remove the mold. You'll actually find that the mold slides right out, it doesn't stick at all.
Place the horns on a cooling rack and allow to cool completely before filling.
Once they're cooled, fill each horn with the pudding.
Set on a plate and sprinkle with powdered sugar.