In this creamy, buttery cream horn recipe, crisp puff pastry horns get filled with a lush vanilla cream for a decadent treat that will transport you to bakery bliss. With an irresistibly light and airy filling wrapped up in flaky layers of golden pastry, these cream horns are sheer perfection.
The combination of textures and flavors is what makes this classic dessert so swoon-worthy. With each bite, you get the satisfying crunch of the delicate puff pastry exterior giving way to pillowy clouds of smooth, sweet cream. It’s a dessert that’s both nostalgic and indulgent.
Why You’ll Love This Cream Horn Recipe:
- Easy to make with store-bought puff pastry
- That addictive flaky, buttery pastry exterior
- Light-as-air marshmallow cream filling
- Fun to make with kids
- Perfect for entertaining or holidays
- Can be made ahead of time
Cream Horn Ingredients:
- Frozen puff pastry sheets, thawed
- Unsalted butter, softened
- Vegetable shortening
- Powdered sugar
- Marshmallow fluff/creme
- Vanilla extract
- Heavy cream (optional)
How to Make Cream Horns:
- Roll out thawed puff pastry and cut into strips. Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.
- Bake rolled pastry cones until golden brown. Let cool on molds, then carefully remove.
- Make cream filling by whipping together butter, shortening, powdered sugar, marshmallow creme, vanilla, and heavy cream until fluffy.
- Transfer cream to a piping bag and pipe into cooled pastry cones from each end.
- Enjoy cream horns immediately or store at room temperature for 2-3 days.
Tips for Perfect Cream Horns:
- Use quality puff pastry for best flakiness
- Don’t overfill pastry or cream will ooze out
- Pipe from both ends for even cream distribution
- Add heavy cream for an extra lush, pipeable filling
- Dust with powdered sugar or drizzle with chocolate for extra flair
How to Store:
Keep filled cream horns in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions:
What is the difference between cream horns and cannoli?
While both are cylindrical pastries, cannoli feature a fried crisp shell filled with sweetened ricotta, while cream horns use puff pastry and a marshmallow-based cream.
Can I make cream horns ahead of time?
Yes, you can store unfilled baked cream horn shells at room temperature for 2-3 days before filling. Or pipe in cream filling the day before serving.
Can I use a different type of cream for the filling?
Absolutely! Try swapping in flavors like chocolate, lemon, or raspberry for the filling.
With their crisp yet tender puff pastry exterior and lusciously light cream filling, these homemade cream horns are an elegant yet nostalgic dessert made for sharing. You’ll fall in love with their bakery-worthy simplicity and amazing flavors!
Cream Horns Recipe
Ingredients
- 2 boxes puff pastry dough thawed
- 1 tablespoon water
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 3 cups powdered sugar
- 3 cups marshmallow fluff
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- On a floured surface, roll out puff pastry and cut each sheet into 4 even strips.
- Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.
- Bake for 12 minutes until light golden brown. Let cool on molds 20 minutes, then remove.
- For filling, cream butter and shortening. Add powdered sugar, fluff, vanilla, and cream. Beat until fluffy.
- Pipe or spoon filling into cooled pastry horns from both ends.
- Store filled cream horns at room temperature for up to 3 days.
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