I am using the following recipe to make some cone shaped Cream Horns but have some problems. Puff Pastry Ingredients 2 ⅓ cups (11 ½ oz/ 350g) plain flour 14 tablespoons (7 oz/210g) (butter, frozen over night) Pinch salt 8-10 tablespoons chilled water 1 tablespoon lemon juice I put all the ingredients, cutting board and metal bowls in the freezer to get them cold. Grate the butter into the flour and mix well by hand, pressing the cold butter into the flour using a fork. Add cold water, salt, juice and mix to make a dough. Make a ball, wrap with plastic and refrigerate at 38 degrees F. overnight. Preheat oven to 425 F. Roll out under parchment paper, fold in thirds and roll again, fold in thirds , wrap in plastic and refrigerate 2 hours to rest. Do this two more times. Roll out on cold board to less than 1/8 inch thick. . I don’t have marble. Cut into 1/2 inch wide strips with pizza cutter. Brush egg wash on one edge of each strip and roll it onto a buttered mandrel (see image), overlapping the egg washed edge slightly onto the strip below. Stand these loaded mandrels up-right on a baking sheet and bake at 425 F. for 10 minutes then at 325 F. until brown, (about 20 min.) During the first part of the bake cycle the strips slide down the mandrel and break apart when all that butter starts to ooze out of the dough. The butter runs/drips down onto the baking sheet and puddles all around the mandrel bases. The results are as can be seen in the attached images. If I lay them down, I get an over-cooked flat surface on the side laying on the baking sheet, swimming in melted butter. I would like them to be uniform in shape, light, thin and flaky with a slight crunch. Any ideas on how to fix these? BTW- I do plan on filling them with some type of cream filling...... Once I get the shells right.