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A cream horn is a pastry made with flaky or puff pastry, and whipped cream.
The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.
Creams horns are called cannoncini in Italy, kornedákia in Greece and Schaumrollen in Austria.
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