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Cream Horns
Wrapped in a buttery puff pastry and filled with a delectable cream filling, these scrumptious cream horns are sure to be a favorite treat.
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These sinfully delicious cream horns are delicate and indulgent pastry treats that you are going to love. The soft tubes of dough are filled with a sweet and fluffy whipped cream filling that will be impossible to resist.
Cream Horns Ingredients
These flaky pastry shells are filled with a creamy center, making for a heavenly sensation once you take that first bite.
The texture of the shell is delicate, but able to hold up to the luscious filling.
Each bite is a balance of crispy and soft, with the flavors of the cream and pastry swirling together.
You’ll need:
- 17.3-ounce package of puff pastry sheets
- 1 egg
- 1 tablespoon of water
- 1 cup of heavy whipping cream
- ¼ cup of powdered sugar
- powdered sugar for dusting
- Additional water for moistening the puff pastry
- 18 large cream horn molds (available at cake supply stores or on Amazon)
Substitutions And Additions
FILLING: You can also fill cream horns with pastry cream, but a whipped cream filling is so easy and delicious.
FRUIT FILLING: Get creative by adding fruit filling. Try raspberry, strawberry, apricot, or blackberry jam to suit your taste preferences.
For a unique twist, consider using lemon curd or orange marmalade for a citrusy burst of flavor.
CHOCOLATE DRIZZLE: Customize your cream horns with a chocolate drizzle by melting white chocolate chips and drizzling it over the filled pastries.
You can also use dark chocolate or milk chocolate for a different chocolatey experience.
SPRINKLES: For a playful touch, roll the cream-filled ends in colorful sprinkles or crushed cookies before serving.
It adds a delightful crunch and a pop of fun to your cream horns.
How To Make This Cream Horns Recipe
There are two main steps to this delectable treat. First, the puff pastry will be formed into horns and baked. When they are ready, you will add the creamy filling. Let’s get baking!
OUR RECIPE DEVELOPER SAYS
Some swear by a nonstick cooking spray on the molds, and others swear by not using any oil. If the pastry is well chilled, the cream horns tend to come off the molds, but if the pastry was warmer before baking, it sticks to the molds.
Whether chilled or a bit softer, the cream horns slipped right off a lightly sprayed mold, and the spray doesn’t interfere with the pastry staying ON the mold.
STEP ONE: Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
You should be able to unfold the puff pastry without it cracking, but the pastry should still be very firm.
STEP TWO: Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
Spray 18 cream horn molds lightly with non-stick cooking spray. A baking spray with flour works well.
STEP THREE: Unfold one sheet of puff pastry at a time. Cut into nine equal strips.
I like to use the folds that are already in the sheet to divide the sheet into thirds and then cut each third into three pieces.
A pizza cutter or pastry wheel works great for cutting puff pastry.
STEP FOUR: Use a pastry brush to brush a light coating of water down one side of a puff pastry strip. Place the cream horn mold at the end of the strip.
Turn the mold while wrapping the pastry strip around the mold, overlapping the pastry by about a quarter inch. Pinch the tip of the mold to form the cone shape.
Repeat for the remaining strips.
PRO TIP:
A light brush of water helps the pastry dough to stick to itself so that the cream horn does not separate while baking.
STEP FIVE: Prepare the egg wash by whisking together the egg and one tablespoon of water.
STEP SIX: Place the cream horns on the prepared baking sheet, leaving ample room between each mold to allow the pastry to puff. Brush with the egg wash.
PRO TIP:
The egg wash gives the cream horns a pretty golden sheen.
STEP SEVEN: Bake for 15 minutes, turning the baking tray halfway through cooking, until the puff pastry is golden brown.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pastry as the suggested baking time approaches.
STEP EIGHT: Repeat with the second sheet of puff pastry dough if desired.
PRO TIP:
I recommend keeping the second sheet of puff pastry chilled in the refrigerator if you are not forming the second set of cream horns right away or if you need to wait for the first batch to cook and reuse the molds.
STEP NINE: When the cream horns come out of the oven, allow them to cool slightly.
Then, use a clean kitchen towel to gently twist the mold out from the pastry and set it on a wire rack.
Leave the cream horns to cool completely.
STEP TEN: Prepare the cream horn filling by whipping the heavy cream until soft peaks form.
Add the powdered sugar and continue whipping until stiff peaks form. Transfer whipped cream to a piping bag. Pipe cream into the cooled cream horns.
STEP ELEVEN: Dust with powdered sugar and serve.
How To Serve
Skip the bakery and make these delicious pastries at home for the perfect dessert.
They are just the thing when you are looking for something sweet in the afternoon. Add a homemade hot chocolate or pumpkin spice latte on the side to drink.
If you’re looking for the perfect pairing, consider adding some fresh fruit, like strawberries or raspberries, on the side.
Our cream puffs are another heavenly pastry treat with a sweet cream filling.
If you have extra puff pastry, this cream puff dessert creates a yummy layered treat.
MORE DESSERT RECIPES
Storage
Now that you’ve enjoyed your delicious cream horns let’s talk about how to store them to maintain their freshness and flavor.
MAKE AHEAD: If you want to get a head start on preparing these delightful pastries, you can make the cream horn shells in advance.
Simply bake and cool them as instructed in the recipe, and store them in an airtight container at room temperature for up to two days.
When you’re ready to enjoy them, fill them with the cream and toppings just before serving for the best texture and taste.
ON THE COUNTER: Unfilled pastry horns can be stored on the countertop at room temperature in an airtight container for two to three days.
IN THE FRIDGE: Store puff pastry cream horns in an airtight container in the refrigerator for one to two days.
IN THE FREEZER: Freeze this homemade cream horns recipe in a freezer-safe container for up to three months.
Why We Love This Recipe
FLAKY AND BUTTERY PASTRY: The cream horns are made with puff pastry that bakes into a golden, flaky shell. The buttery layers add a delightful crunch to every bite.
CREAMY FILLING: The sweetened whipped cream filling is creamy, light, and oh-so-delicious. It’s also a blank canvas for customization with various flavorings.
Whether you’re celebrating a special occasion or just looking for an excuse to indulge your sweet tooth, these elegant and impressive pastries are the answer. Using store-bought pastry makes these cream horns an extra easy recipe to make.
FREQUENTLY ASKED QUESTIONS
Can I freeze these cream-filled horns?
This cream horn recipe can be frozen for up to three months in an airtight container.
Do I have to use store-bought puff pastry, or can I use my own recipe?
If you have a preferred puff pastry recipe, you can certainly use that instead of buying the puff pastry.
Where can I buy a set of cream horn molds?
You can easily find cream horn molds on Amazon or at specialty kitchen stores.
More Recipes You’ll Love
- Butter Cookies
- Cherry Danish
- Chocolate Bread
- Mini Apple Cheesecakes
- Baked Puff Pastry
- Blueberry Cupcakes
Cream Horns
Wrapped in a buttery puff pastry and filled with a delectable cream filling, these scrumptious cream horns are sure to be a favorite treat.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18
Ingredients
- 17.3 ounces puff pastry sheets
- 1 egg
- 1 tablespoon water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- powdered sugar, for dusting
- Additional water, for moistening the puff pastry
Instructions
- Remove puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them. You should be able to unfold the puff pastry without it cracking, but the pastry should still be very firm.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. Spray 18 cream horn molds lightly with non-stick cooking spray (the kind with flour in it works well here).
- Unfold one sheet of puff pastry at a time. Cut into 9 equal strips. I like to use the folds that are already in the sheet to divide the sheet into thirds and then cut each third into three pieces. A pizza cutter works great for cutting puff pastry.
- Use a pastry brush to brush a light coating of water down one side of a puff pastry strip. Place the cream horn mold at the end of the strip. Turn the mold while wrapping the pastry strip around the mold, overlapping the pastry by about ¼ inch. Pinch the tip of the mold to form the cone. Repeat for the remaining strips.
- Prepare the egg wash by whisking together the egg and 1 tablespoon of water.
- Place the cream horns on the prepared baking sheet, leaving ample room between each mold to allow the pastry to puff. Brush with the egg wash.
- Bake for 15 minutes, turning the pan halfway through cooking, until the puff pastry is golden brown.
- Repeat with the second sheet of puff pastry dough if desired.
- When the cream horns come out of the oven, allow them to cool slightly, and then use a clean kitchen towel to gently twist the mold out from the pastry and set them on a cooling rack. Leave the cream horns to cool completely.
- Prepare the filling by whipping the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Transfer whipped cream to a piping bag. Pipe cream into the cooled cream horns.
- Dust with powdered sugar and serve.
Notes
- A light brush of water helps the pastry dough to stick to itself so that the cream horn does not separate while baking.
- The egg wash gives the cream horns a pretty golden sheen.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pastry as the suggested baking time approaches.
- I recommend keeping the second sheet of puff pastry chilled in the refrigerator if you are not forming the second set of cream horns right away or if you need to wait for the first batch to cook and reuse the molds.
Nutrition
Calories: 55kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 7mg | Potassium: 16mg | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg
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