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Cream Horns
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Cream Horns

Cream Horns are a delightful pastry that combines crisp, golden layers of puff pastry with a luscious, creamy filling. These elegant, cone-shaped treats are as beautiful as they are delicious, making them perfect for parties, holidays, or any occasion where you want to impress. The delicate crunch of the pastry contrasts perfectly with the smooth, lightly sweetened cream inside, offering a texture and flavor combination that’s hard to resist. Whether you're enjoying them with a cup of coffee in the morning or serving them as a show-stopping dessert, Cream Horns never fail to please. With a handful of simple ingredients and a few clever techniques, you can whip up bakery-worthy results at home. They look intricate but are surprisingly easy to make, even for beginner bakers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

  • For the Pastry Shells:
  • 1 sheet puff pastry thawed
  • 1 egg for egg wash
  • 1 tbsp water
  • Granulated sugar for sprinkling
  • For the Cream Filling:
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional: pastry cream or custard in place of whipped cream

Method
 

  1. Preheat oven to 400°F (200°C). Lightly flour your surface and roll out the puff pastry into a 10x10 inch square. Cut into 6–8 strips (about 1 inch wide). Lightly grease metal cream horn molds or make your own using foil.
  2. Wrap each puff pastry strip around the mold, slightly overlapping as you go. Mix the egg and water, then brush the pastry with egg wash. Sprinkle with granulated sugar for a golden, sweet crust.
  3. Place the pastry horns on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until golden brown and puffed. Remove from the oven and let cool slightly before gently removing them from the molds.
  4. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag and fill each cooled pastry horn with the whipped cream. Serve immediately or refrigerate for up to a few hours before serving.

Notes

  • Refrigeration: Best served fresh, but can be stored in the fridge for up to 1 day.
  • Freezing: Store unfilled pastry horns in an airtight container in the freezer for up to 1 month. Reheat and fill when ready to serve.
Make Ahead: Bake the shells in advance and store them unfilled to keep them crisp