FOR THE HORNS: - Puff Pastry Dough - Water FOR THE FILLING: - Unsalted Butter - Vegetable Shortening - Powdered Sugar - Marshmallow Fluff
Gently unroll or unfold a sheet of the dough, and gently roll it out with a rolling pin, lightly floured. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.
Pick up one of the cream horn molds, and lightly grease the mold with Crisco. Wind the dough around the mold, slightly overlapping the dough as you wrap it around.
TO MAKE THE CREAM: In the mixing bowl of a stand mixer, cream together the butter and Crisco until light and fluffy.
Add the powdered sugar a little at a time, mixing between additions. Add the marshmallow cream, and mix well, scraping down the bowl, and mixing again.