Ingredients:
1 package puff pastry sheets, thawed
1 cup whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup granulated sugar (for sprinkling)
METHOD:
Preheat your oven to 200°C.
Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 1-inch-wide strips.
Wrap each strip around a cream horn mould, overlapping slightly. If you don't have moulds, you can use cones wrapped in aluminum foil.
Place the wrapped moulds on a baking sheet on a tray sprayed with cooking oil to stop sticking Sprinkle with granulated sugar.
Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool completely before removing from the moulds.
In a mixing bowl, whip the whipped cream, powdered sugar, and vanilla extract until stiff peaks form.
Fill a piping bag with the whipped cream mixture and pipe it into the cooled pastry horns.
Serve immediately or refrigerate until ready to serve.