Slice the puff pastry into 2/3 cm strips, spray the moulds with non-stick spray or smear with melted butter or oil, wrap the puff pastry around the moulds like an ice cream cone.
Place on parchment paper-lined tray and bake for 20-30 minutes until brown.
For the filling: whip the mascarpone along with the honey, cashew butter, and vanilla essence until smooth.
Scoop into a piping bag with a star nozzle and then once the puff pastry moulds are baked, cooled, and removed from the moulds, then pipe in the mascarpone, dust with a bit of icing sugar if desired, and enjoy!
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I hope you love these delish pastry horns as much as we do!
