Puff pastry cream horns are a simple and delicious treat that anyone can make at home using store-bought puff pastry. With a crispy, flaky exterior and a rich, creamy filling, these cream horns are sure to impress your family and friends.
I love cream horns Italian style, but this method with store-bought puff pastry is so easy and quick. You can make these horns with only 5 basic ingredients If you love puff pastry cream horns, you'll be excited to try our other easy and delicious recipes.
For a savory twist, check out our puff pastry Spinach and Cheese Puffs and Creamy chicken puff pastry . If you have a sweet tooth, you might enjoy our Easy Cream Puffs Recipe.
Ingredients
- Puff Pastry Sheet: Store-bought puff pastry makes this recipe quick and easy.
- Whipping Cream: Make sure it's cold to whip easily into a light and fluffy cream.
- Powdered Sugar: Adds the perfect touch of sweetness to the cream filling and is also great for dusting the cream horns.
- Vanilla: A little vanilla extract enhances the flavor of the cream.
- Egg: Used for an egg wash to give the puff pastry a beautiful golden color.
How to make make puff pastry cream horns
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the thawed puff pastry sheet on a lightly floured surface .Cut the pastry into strips about ½ inch wide.
Wrap each strip of puff pastry around a cream horn mold or a cone-shaped object, starting from the tip and wrapping towards the wider end.
- Bake the pastry horns in the preheated oven for 18-20 minutes, or until they are golden brown and crispy. Remove from the oven and let them cool completely.
- In a mixing bowl, whip the cold whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the pastry horns are cool, carefully remove them from the molds.
- Fill each horn with the whipped cream filling using a piping bag or spoon.
- Dust the cream horns with powdered sugar and serve immediately.
Add-ins
- Chocolate Chips: Fold in some mini chocolate chips into the whipped cream filling for a chocolatey twist.
- Fresh Berries: Try adding chopped strawberries, raspberries, blueberries, or a mix of berries for a colorful and fruity filling.
- Lemon Zest: Add a hint of fresh lemon zest to the whipped cream for a refreshing citrus flavor.
- Nutella: Spread a thin layer of Nutella inside the pastry horns before piping in the whipped cream.
- Toasted Nuts: Sprinkle chopped toasted almonds, hazelnuts, or pecans on top of the whipped cream for added crunch.
Alternative Method: Making Cream Horns Without Molds
If you don't have cream horn molds, aluminum foil can be used as a simple alternative. Start by tearing off strips of aluminum foil, each about 5 inches long and 1 inch wide. Roll each strip into a cone shape, making sure the wider end is approximately 1 inch in diameter, and lightly press the edges together to secure the cone shape. Then, follow the recipe instructions to wrap the puff pastry strips around each foil cone.
Faqs
To prevent sogginess, ensure the puff pastry is baked until golden and crispy. Also, let the baked horns cool completely before filling with whipped cream.
While puff pastry cream horns are best enjoyed fresh, you can prepare the components (baked horns and whipped cream filling) separately and assemble just before serving for the best texture.
Store leftover cream horns in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed freshly made.
Cream horns are not ideal for freezing as the texture of the pastry and cream may change upon thawing.
If you don't have cream horn molds, you can use aluminum foil shaped into cones. Follow the instructions provided earlier to create makeshift molds.
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📖 Recipe
puff pastry cream horns (5 Ingredients)
Equipment
- horn molds
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into strips about ½ inch wide.
- Wrap each strip of puff pastry around a cream horn mold or a cone-shaped object, starting from the tip and wrapping towards the wider end. Brush the pastry with beaten egg.
- Bake the pastry horns in the preheated oven for 18-20 minutes, or until they are golden brown and crispy. Remove from the oven and let them cool completely.
- Once the pastry horns are cool, carefully remove them from the molds.
Filling
- In a mixing bowl, whip the cold whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill each horn with the whipped cream filling using a piping bag or spoon.
- Dust the cream horns with powdered sugar and serve immediately.
Video
Notes
If you don't have cream horn molds, you can easily create makeshift molds using aluminum foil:
- Prepare Aluminum Foil Strips: Tear off strips of aluminum foil about 5 inches long and 1 inch wide.
- Shape the Foil: Roll each strip of foil into a cone shape, ensuring the wider end is about 1 inch in diameter. Press the edges together lightly to secure the cone shape.
- Wrap with Puff Pastry: Follow the recipe instructions to wrap the puff pastry strips around each foil cone. This method allows you to shape and bake the cream horns without specialized equipment.
Storage Information:
- Freshness: Puff pastry cream horns are best enjoyed fresh on the day they are made.
- Refrigeration: Store any leftover cream horns in an airtight container in the refrigerator for up to 2 days. However, note that the pastry may lose some of its crispiness over time.
- Freezing: Cream horns are not suitable for freezing as the texture of both the pastry and cream may degrade upon thawing.
Simplii says
Thank you for sharing this recipe