Puff Pastry Horns: A Perfectly Flaky and Delicious Treat

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface. If it’s too thick, gently roll it out to about 1/8-inch thickness.
Cut the puff pastry into 8 even triangles or rectangles, depending on your desired horn shape.
Add the Filling:

For sweet horns: Place a small spoonful of chocolate chips or Nutella in the center of each triangle. Alternatively, use fruit jam or preserves for a fruity filling.
For savory horns: Spread a thin layer of cream cheese or ricotta on each triangle, and then top with sautéed spinach or mushrooms and a sprinkle of ham or bacon bits. Season with salt and pepper.
Shape the Horns:

Starting from the wide end of each triangle, carefully roll the puff pastry towards the pointed end, forming a horn shape.
Place each rolled pastry on the prepared baking sheet, spacing them about 2 inches apart.
Egg Wash and Baking:

Beat the egg in a small bowl and brush it over the top of each puff pastry horn to give them a golden, glossy finish.
Sprinkle sugar (for sweet versions) or grated Parmesan (for savory versions) on top of each horn.
Bake in the preheated oven for 12-15 minutes, or until the puff pastries are golden brown and flaky.
Serve:

Allow the puff pastry horns to cool slightly on a wire rack.
For sweet horns, dust with powdered sugar for an extra touch of sweetness.
Serve warm and enjoy!
Serving and Storage Tips: