Cut puff pastry strips about 1-1.5 cm wide.

Take a saucepan, if the “handle” is round. Cover it with silver paper and wind one of the cut strips around the handle, then remove the silver paper and the horn from the handle (see video on my Instagram profile). Continue until all the puff pastry is used up.

Bake them in the oven until they are golden brown – be careful not to give them too much time.

Now whip cream, vanilla sugar, and powdered sugar until fluffy.

Fill the horns with cream when they have cooled and optionally add chopped pistachios on the ends and some powdered sugar on top of the horns.