Pistachio Cream Horns

Pistachio cream horns are easy pastries filled with sweet pistachio cream. These little pastries are sure to grab attention and disappear fast from the table.

Pistachio has become my new favorite flavor, inspired by the rich Dubai chocolate. It’s nutty, smooth, and works so well in desserts, so making these cream horns felt like a fun way to use this new flavor obsession.

If you enjoy trying new treats, you can also check out my puff pastry cream horns (5 Ingredients), Easy Cream Puffs Recipe and Creamy chicken puff pastry.

Ingredients note

• Store bought puff pastry- You can use store-bought puff pastry for this recipe. It’s usually in the freezer aisle near the desserts or ice cream, and it should be fully thawed before you use it.

• Pistachio spread/cream- Pistachio cream is also easy to find now in most stores. You can use a pistachio spread, a pistachio cream, or even make your own at home using this recipe.

How to make pistachio cream horns

• Preheat your oven to 375°F (190°C).

• Cut the puff pastry into long strips about 1 inch wide.

• Wrap each strip around a cream-horn mold, overlapping slightly.

• If you don’t have cream-horn molds, you can use foil as a cone shape and use that instead.

• Brush with a little egg wash.
• Bake for 18-20 minutes or until golden. Let them cool, then gently slide off the molds.

• In a bowl, whip heavy cream with powdered sugar and pistachio butter until stiff peaks form.
• Spoon or pipe the pistachio filling into each horn. Dip the edges in crushed pistachios.

Recipe notes

• Make sure the puff pastry is fully thawed but still cold so it doesn’t tear.
• Wrap the pastry strips tightly around the mold to keep the horns from opening in the oven.
• Let the baked horns cool completely before adding the cream so it doesn’t melt.
• If you don’t have cream-horn molds, you can easily make your own using heavy-duty aluminum foil. Tear a 12-inch sheet, fold it several times to make it sturdy, then roll it into a cone shape and smooth the outside. Lightly grease the foil, wrap your puff-pastry strip around the cone, and bake as usual. The foil holds its shape well, and once baked, the pastry will slide off easily after a brief cool.

Storage

• Filled horns: Keep in an airtight container in the fridge for up to 2–3 days. Fill them just before serving for best texture.
• Unfilled baked shells: Store in an airtight container at room temperature for 2–3 days.
• Pistachio cream: Store in the fridge in a sealed container for up to 5 days. Re-whip lightly if it separates before using.