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Cream Horns
Cream horns are a flaky pastry filled with sweet cream, perfect for parties or any special occasion. This easy recipe creates bakery-quality treats in just 30 minutes!
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Cream horns are a delicious pastry treat with a flaky, buttery crust filled with sweet cream. They’re perfect for parties, holiday gatherings, or a quick homemade dessert. This easy recipe shows you how to create an irresistible creamy dessert that taste bakery fresh. Whip these up for an impressive and tasty addition to any occasion.
This recipe is super easy to make, and you can follow the guide below with step-by-step photos and directions. We’ve also included pro tips and tricks to help you succeed, plus frequently asked recipe questions with answers to ensure the perfect outcome.
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This simple recipe takes just 30 minutes to make, but tastes like a bakery masterpiece! The flaky, buttery pastry filled with sweet cream is perfect for parties, holidays, or special occasions. These treats stand out because they’re both easy to make and so impressive to serve. If you want to wow your guests with minimal effort, this recipe is a must-try!
Ingredients
What you'll need to make this Cream Horns recipe:
- 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
Personalize your dessert by swapping out ingredients and adding delicious extras! These simple changes can make your pastries uniquely yours. Here are some top substitutions and additions.
Add Chocolate Drizzle: Top with a melted chocolate drizzle for a decadent finishing touch! These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this homemade treat.
Substitute Puff Pastry: Use phyllo dough for an extra flaky and light texture in your cream horns.
Substitute Whipped Cream: Swap cream with mascarpone cheese for a richer, creamier filling.
Add Fresh Berries: Add strawberries or raspberries to the filling for a fresh, fruity twist.
How to Make Cream Horns
Pro Tip
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.
Follow along with our step-by-step instructions and pictures. Don’t forget the helpful tips and tricks listed below. Let’s get started and create something delicious!
FIRST STEP: 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.
SECOND STEP: 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.
THIRD STEP: 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.
FOURTH STEP: 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.
FIFTH STEP: Prepare the egg wash by whisking together the egg and one tablespoon of water.
SIXTH STEP: Place the prepared horns on the 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.
SEVENTH STEP: 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.
EIGHTH STEP: 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 right away or if you need to wait for the first batch to cook and reuse the molds
NINTH STEP: 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.
Allow cream horns to cool completely.
TENTH STEP: 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 pastries.
ELEVENTH STEP: Dust with powdered sugar and serve.
How to Serve Cream Horns
You can serve cream horns for so many fun occasions! Whether it's a holiday, family gathering, or a special treat, these flaky pastries will impress everyone. Here are some perfect ways to serve this recipe:
Holidays and Special Occasions: Cream horns are great for holidays like Christmas or Easter. Their delicate pastry and sweet filling add elegance to dessert tables. Pair them with cookie dough truffles or mini fruit pies for a complete dessert spread.
Kid-Friendly Treats: Kids love these sweet, handheld treats! Serve cream horns at birthday parties or school events. Pair them with cupcakes or cookies for a fun dessert combo that little ones will adore.
Summer Picnics and Brunches: Cream horns make a light and tasty addition to summer picnics or brunches. They’re easy to eat and perfect with fresh fruit salad or lemon bars for a bright, seasonal dessert spread.
Why You'll Love This Cream Horns Recipe
Cream horns are a beloved favorite with our readers for several irresistible reasons:
A Perfect Balance of Flavors: The flaky puff pastry complements the sweet, creamy filling to create the ideal mix of texture and flavor. Each bite is a delightful combination of buttery crispness and velvety smoothness.
Easy to Make, Stunning to Serve: Although they look bakery-worthy, they are surprisingly simple to make at home. They’re perfect for impressing guests without spending hours in the kitchen, making them a favorite for special occasions.
A Timeless Classic for Any Occasion: Cream horns evoke memories of classic bakery treats that never go out of style. Their elegant presentation and delicious taste make them a go-to dessert for birthdays, holidays, or anytime indulgence.
Cream horns aren’t just a dessert—they’re a timeless treat that adds a touch of elegance to any gathering!
Recipe FAQ
How do I prevent my cream horns from sticking to the mold?
To avoid sticking, make sure to grease the molds with butter or use non-stick cooking spray before wrapping the pastry.
Why is my pastry not puffing up as much as expected?
Ensure your puff pastry stays cold before baking, as warm dough won’t puff up properly in the oven.
Can I make the cream filling ahead of time?
Yes, you can make the cream filling in advance and store it in the refrigerator for up to 2 days.
How long should I bake the cream horns?
Bake at 400°F for 12-15 minutes, or until golden brown and crispy.
Serving FAQ
Can I serve cream horns warm or cold?
Cream horns taste best when served cold, allowing the pastry to stay crisp and the filling firm.
What’s the best way to present cream horns at a party?
Arrange cream horns on a dessert platter, alternating directions for a visually appealing and elegant presentation.
How many cream horns should I serve per person?
Plan to serve one to two per guest, depending on other desserts or treats offered at your event.
Can I fill cream horns right before serving?
Yes, it’s best to fill cream horns just before serving to keep the pastry crispy and avoid sogginess.
Storage FAQ
Can I make cream horns ahead of time?
Yes, you can bake the pastry in advance and store it in an airtight container for up to two days before filling.
What’s the best way to store leftover cream horns?
Store filled cream horns in an airtight container in the refrigerator. They will stay fresh for up to two days.
Can I freeze cream horns?
Yes, you can freeze the unfilled pastry horns. Store them in an airtight container or bag for up to one month.
How should I thaw and reheat frozen cream horns?
Thaw frozen cream horns at room temperature. Reheat in a 350°F oven for 5-7 minutes to restore crispiness before filling.
Cream Horns
Cream horns are a flaky pastry filled with sweet cream, perfect for parties or any special occasion. This easy recipe creates bakery-quality treats in just 30 minutes!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
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)
DIRECTIONS
- 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: 205kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 75mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
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