Lazy Cream Horns
The easiest way to make cream horns taste so much better.
Ingredients
- 1 box 2-puff pastry sheets, thawed
- 1 large egg, beaten
- coarse or sanding sugar
- 1/2 cup butter flavored solid shortening
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 TBS vanilla extract
- 1 (7oz) jar marshmallow fluff
Instructions
- Place puff pastry on counter top for 40 minutes or so to thaw. Preheat oven to 400 degrees. Line baking sheet pan with parchment paper.
- Unwrap thawed pastry and place on a lightly floured work surface. Unfold and remove any paper. Cut the pastry along the folded lines. Cut each third pastry in half, giving you 6 pieces of rectangular shaped pastry dough.
- Place rectangles onto prepared baking sheet pan keeping them 1 inch apart. Lightly brush beaten egg on the rectangles from edge to edge. Sprinkle sugar on the tops.
- Place sheet pan in preheated oven 10-12 minutes until lightly browned and pastries are puffed up. Remove from oven and place on a rack and allow to cool for a few minutes.
- In a large mixing bowl, cream together shortening and butter for 5 minutes until light and fluffy. Beat in powdered sugar 1 cup at a time until well combined. Mix in vanilla. Beat in marshmallow fluff for 2 minutes until fluffy.
- Using a serrated knife cut in half cooled pastries to form tops and bottoms.
- Using a pastry bag with a large tip, pipe filling in 6 dollops on the bottom half of pastry. Place top on the filling. Enjoy your cream horns.
- NOTE: these can be stored at room temperature.