1. Prep the Pastry
Start by lightly dusting your counter with flour. Unfold the thawed puff pastry onto the surface, gently rolling it into a 12×12-inch square. Using a pizza cutter or sharp knife, slice the pastry into ½-inch strips. Mom always said, “Don’t stress about perfect widths they’ll puff up beautifully no matter what.”

2. Shape the Horns
Take one strip and loosely spiral it around a mold, overlapping slightly. Brush the end with water to seal. Repeat with remaining strips. Dip each wrapped mold into granulated sugar, coating evenly. The sugar caramelizes as it bakes, adding a delicate crunch.

3. Bake to Golden Perfection
Preheat the oven to 400°F (205°C). Arrange horns on a parchment-lined tray, sugar-side up. Bake for 15–18 minutes until deeply golden. Let them cool completely on the molds this is crucial! Removing them too early can cause collapse.

4. Whip the Filling
In a chilled bowl, combine heavy cream, powdered sugar, and vanilla. Whip on medium-high until stiff peaks form. For extra stability, I sometimes add a tablespoon of instant pudding mix (Mom’s sneaky trick!).

5. Assemble with Care
Once horns are cool, gently twist the molds to release. Pipe the cream into each shell using steady pressure. If you’re feeling fancy, drizzle with melted chocolate or a swipe of raspberry jam. Dust with powdered sugar just before serving.