Prepare the dough:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

• Roll out the puff pastry dough on a lightly floured surface. Cut the dough into strips about 1 inch wide and 6 inches long.

• Grease the cream horn molds (or improvise with a wooden dowel or rolling pin). Wrap each dough strip around the mold, starting at the wide end, and overlap slightly as you go to form a spiral shape.

• Place the wrapped dough on the baking sheet, brush with a beaten egg to create a golden finish, and optionally sprinkle with sugar for extra sweetness.

• Bake for 12-15 minutes, or until golden brown and puffed. Cool completely on a wire rack and remove from molds once cool.

Make the cream filling:

• Beat the heavy cream in a large bowl until stiff peaks form.

• In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

• Gently fold the whipped cream into the cream cheese mixture and add vanilla extract. Mix until well combined.

Assemble the cream horns:

• Once the baked pastry shells have cooled, carefully pipe or spoon the cream filling into each horn.

• Serve immediately, or refrigerate for an hour to help the filling set.