Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Roll out the puff pastry sheets on a lightly floured surface and cut them into long strips about 1 inch wide.

Carefully wrap each strip around your cream horn molds, spiraling from one end to the other. Overlap the pastry slightly for the best flaky results.

Place the wrapped molds on the prepared baking sheet and bake for about 15-20 minutes until golden brown and puffy.

Once baked, let them cool on a wire rack.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add in the powdered sugar, vanilla extract, and sea salt.

Fold in the cold heavy cream gently until fluffy and well-combined. If using, mix in the Cool Whip.

Once the pastry is cool, carefully remove them from the molds.

Fill each horn generously with your cream filling.

Dust with powdered sugar or drizzle with chocolate for an extra touch of sweetness.