Gently flatten the puff pastry.

With a large knife or pizza cutter, slice the pastry into 12 strips.

Spritz the cream horn molds lightly with cooking spray.

Wrap a strip of dough around each mold, beginning at the pointed end and slightly overlapping the layers. Press the end of the dough gently into the adjacent dough, moistening your finger if necessary to help it adhere.

Once all the cones are wrapped and on the baking sheet, place them in the freezer while preheating the oven to 400°F.

Bake for 12-15 minutes or until they turn a light golden brown. Allow them to cool on the molds for 15 minutes, then remove and let them cool completely before filling.

Fill with your preferred frosting or whipped cream. Refrigerate for at least a couple of hours before serving.