Puff Pastry Cones with Cream

Preheat your oven to 400°F (200°C).
Roll out the puff pastry sheet on a lightly floured surface.
Cut the pastry into long strips (about 1 inch wide and 8-10 inches long).
Roll each strip around a cone-shaped mold (or a cone made from aluminum foil) to form a cone shape. Overlap the edges slightly to seal the pastry.
Brush the outside of each cone with melted butter to help them crisp up in the oven.
Place the cones on a baking sheet lined with parchment paper and bake for about 12-15 minutes or until golden brown and puffed up.
Allow the cones to cool completely before removing them from the molds.
2. Prepare the Cream Filling:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
If using mascarpone or cream cheese, gently fold it into the whipped cream to make the filling extra creamy and rich.
You can also add a bit of lemon zest, cocoa powder, or flavoring of your choice to customize the cream filling.
3. Assemble the Puff Pastry Cones: