Caramel Apple Pie Cream Horns

You guys. This past week I made my first ever Cream Horns. Caramel Apple Pie Cream Horns to be exact. As with many of my desserts, my goal in this one was to impress my husband.

You see, Richy is a huge fan of Apple Pie! And it doesn’t need to be fancy… just a really good Apple Pie with a scoop of ice cream and he’s set.

But when I was offered an opportunity to work with Pepperidge Farm® Puff Pastry Sheets, my first idea was to make little “mini” apple pies. And then I wanted to add my Easy Homemade Caramel Sauce. I also started toying with an idea to someone incorporate cream cheese. Because why not?

Anyway… long story short: I finally landed on these little Mini Caramel Apple Pie Cream Horns. Golden cream horns filled with a cream cheese custard and apple pie filling, then topped with caramel and more custard.

How perfect does that sound?

Okay, so let me show you how easy it is to make these… here’s a video:

See? Not bad at all, right?!

They really are perfect. With Fall upon us and all the good holidays just around the corner, you will impress your guests with these. I certainly impressed my husband!

Caramel Apple Pie Cream Horns

And you know what I like best about this dessert? The pastry. Puff Pastry Sheets made the perfect “crust” to hold all this cream cheese and apple pie goodness. I brushed them with egg wash and sprinkled with a little sugar to really bring out the golden color and add a little crispness.

The other thing I love about this dessert is that it makes 24 desserts… perfect for a Fall party or Thanksgiving gathering.

So, here’s what you’ll need to make this dessert:

I know it looks like a lot (and the apples are there just for pretty), but the recipe is really easy to pull together. Please note – you will need Cream Horn Molds to make this recipe. If you don’t have those, you can wrap aluminum foil around sugar cones and you’ll have homemade cream horn molds.

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Caramel Apple Pie Cream Horns

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• Author: Rose

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Description

These Caramel Apple Pie Cream Horns have a crust made with Puff Pastry Sheets and then they’re filled with cream cheese custard and apple pie filling – topped with caramel and more custard!  #InspiredbyPuff #ad

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Ingredients

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For the pastry:

• Pepperidge Farm® Puff Pastry Sheets, 2 sheets, thawed
• 1 egg, beaten
• 1/4 cup granulated sugar
• 1/2 Tbsp. vegetable shortening

For the cream cheese filling:

• 6 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 Tbsp. milk
• 1/4 tsp. vanilla extract

Finishing touches:

• 1 can apple pie filling, chopped (21 oz)
• 1/2 cup Easy Homemade Caramel Sauce (or ice cream topping), heated

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Instructions

Preheat oven to 400°F.  Line a baking sheet with a silicone mat or parchment paper.

Using your fingers or a paper towel, rub down cream horn molds with shortening.  Set aside.

Carefully unfold the Puff Pastry Sheets onto a floured surface.  Cut a line where there are creases.  You will have 3 pieces.  Cut each of those in half.  Then cut in half again.  You will end up with 12 ribbons of pastry per sheet (24 total).

Carefully wrap the strips of Puff Pastry Sheets around molds with a slight overlap.  Gently press the seams together, then place on the prepared baking sheet.

Using a pastry brush, lightly coat each pastry in egg wash, then sprinkle with granulated sugar.

Bake for 16-18 minutes until golden brown.  Remove from oven and allow them to completely cool.

While the pastries are baking, make the cream cheese filling.

In a medium bowl, cream together the cream cheese and powdered sugar.  Add vanilla and 1 Tbsp. milk.  Mix until smooth.  Transfer to a piping bag (or zip-top bag), snipping off the end (or corner).  Note: if piping is not your thing, you could spoon the filling into the cream horns.

When pastries are cool, pipe a small amount of cream cheese filling into the bottom of the horn.  Then fill with apple pie filling (approximately 2-3 Tbsp.).

Just before serving, drizzle with warmed caramel and more cream cheese filling.  Enjoy!

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