Creme Horns with Creme Filling
Ingredients:
- puff pastry, thawed - 1 package
- Crisco - 1 cup
- butter, soft (must use) - 1 cup
- powdered sugar - 4 cups
- vanilla extract - 4 tsp
- marshmallow creme - 3/4 cup
Instructions:
Cut pastry dough into 1/2 inch strips. Wrap dough around tin pastry horn molds, beginning at the pointed end, overlapping and stretching slightly as you work your way to the open end. Place wrapped horns on a cookie sheet lined with parchment.
Bake in a preheated 400 degree oven for 15 minutes. Remove horn molds from pastry as soon as possible after baking. Cool completely before filling.
In a bowl, cream together Crisco and butter. Gradually add sugar, mix in marshmallow creme and vanilla. Beat well until smooth like whipped cream. Fill pastry bag with filling and pipe filling into the cream horns.
Store at room temperature.
