Puff Pastry Cream Horns

Indulge in the flaky, buttery goodness of Puff Pastry Cream Horns. This easy-to-make recipe pairs crisp puff pastry with a light, luscious vanilla cream for a dessert that’s both nostalgic and elegant. Perfect for holidays, entertaining, or simply satisfying your sweet tooth !

Why You’ll Love This Cream Horn Recipe

• Easy to make using store-bought puff pastry.
• Irresistibly flaky and buttery exterior.
• Light-as-air marshmallow cream filling.
• Fun activity to do with kids.
• Perfect for special occasions or everyday indulgence.
• Make-ahead friendly for effortless entertaining.

Ingredients for Cream Horns

For the Pastry

• Frozen Puff Pastry Sheets: Thawed according to package instructions.
• Unsalted Butter: For brushing the pastry.

For the Filling

• Vegetable Shortening: Adds stability to the cream.
• Powdered Sugar: Sweetens the filling.
• Marshmallow Fluff/Creme: Creates a light, fluffy texture.
• Vanilla Extract: Enhances the flavor.
• Heavy Cream (Optional): For an extra creamy texture.

How to Make Puff Pastry Cream Horns

Step 1: Prepare the Pastry

• Roll out the thawed puff pastry sheets on a lightly floured surface.
• Cut the pastry into 1-inch-wide strips using a sharp knife or pastry cutter.
• Wrap each strip around cream horn molds or foil-wrapped cones, overlapping slightly.

Step 2: Bake the Pastry

• Preheat your oven to 375°F (190°C).
• Place the wrapped molds on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
• Allow to cool on the molds before carefully removing the pastry shells.

Step 3: Make the Cream Filling

• In a mixing bowl, beat together vegetable shortening and softened butter until creamy.
• Add powdered sugar, marshmallow fluff, vanilla extract, and optional heavy cream.
• Beat until light and fluffy.

Step 4: Fill the Pastry Shells

• Transfer the cream filling to a piping bag fitted with a round or star tip.
• Pipe the filling into the cooled pastry cones, starting from one end and filling evenly through the other.

Step 5: Serve or Store

• Serve immediately for the crispiest texture.
• Store in an airtight container at room temperature for up to 3 days.

Storage Options

• Unfilled Pastry Shells: Store at room temperature in an airtight container for 2-3 days.
• Filled Cream Horns: Store at room temperature for up to 3 days.

Variations and Substitutions

• Flavored Creams: Try chocolate, lemon, or raspberry filling for a creative twist.
• Decorative Touches: Dust with powdered sugar, cocoa powder, or drizzle with caramel.
• Unique Shapes: Use puff pastry to create different shapes like spirals or circles.
• Add Texture: Roll filled horns in crushed nuts or colorful sprinkles.

What to Serve With Cream Horns

• Fresh Fruit: A platter of berries or sliced fruit complements the sweetness.
• Iced Coffee or Tea: Pair with your favorite chilled beverage.
• Vanilla Ice Cream: Serve alongside for extra indulgence.
• Whipped Cream with Berries: Add a touch of freshness to your dessert plate.

Frequently Asked Questions

What is the difference between cream horns and cannoli?

While both are cylindrical pastries, cannoli are made with fried shells filled with sweetened ricotta, whereas cream horns feature puff pastry and marshmallow-based cream.

Can I make cream horns ahead of time?

Yes! You can bake the pastry shells 2-3 days in advance and fill them just before serving for maximum freshness.

Can I use a different type of cream for the filling?

Absolutely! Swap the marshmallow filling for flavors like chocolate mousse, lemon curd, or raspberry cream to suit your preferences.

When you prepare these Puff Pastry Cream Horns, expect a delightful dessert with a crisp, flaky shell and a cloud-like cream filling. Each bite offers the perfect balance of buttery pastry and sweet indulgence, making this recipe a hit at any gathering or celebration.