1 package of frozen puff pastry sheets, thawed and kept chilled (I do cheat and use the puff pastry rather than making my own dough. It is a huge time saver. You can find these in the frozen aisle at any grocery store. I use the Pepperidge Farms puff pastry.
2 cup butter
6 cups sifted powdered sugar
2 teaspoons vanilla
3-4 tablespoons milk
Food coloring (optional)
Cookie forms. NOTE: I have a few different types. I have the Grama Joan’s cookie forms as well as cream horn forms I purchased on Amazon. You can also use clothespins; however, I prefer the metal forms as they are much easier to use and keep clean.
Preheat oven to 375.
On a lightly floured surface, roll 1/3 of one pastry sheet into a 15 x 6 rectangle. Cut into long strips with a pizza cutter. The wider the strip, the larger the cookie. Keep remaining dough chilled while working with each individual sheet.
Wrap each strip around a cookie form starting at the smaller end, slightly overlapping and moistening the edges as needed.
Bake for 10-12 minutes, or until lightly golden.
Cool slightly and slip pastry off of cookie form.
Cream butter until white and fluffy.
Add powdered sugar and vanilla (also add the food coloring now if you are using it).
Gradually add in milk until desired consistency.
Pipe filling into cookies. I use Wilton Bismarck Filling Cake Decorating Tip number 230. This tip is longer, making it easier to fill down into the shell.
OPTIONAL STEP: If adding sprinkles to each or only one end, do that now.
Sprinkle powdered sugar over the cookies.
Serve immediately or store in an air-tight container. I always freeze these for the holidays, and they freeze very well. I add wax paper between each layer of cookies and wrap the entire container with plastic wrap.