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Homemade Cream Horns Recipe

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4.8 from 55 reviews

Homemade Cream Horns are delicate, flaky puff pastry shells filled with a luscious, lightly sweetened whipped cream. This classic dessert combines the crispness of golden-baked pastry with a smooth vanilla-infused cream filling, perfect for special occasions or an elegant treat.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry (thawed)
  • 1 egg (room temperature)
  • 1 teaspoon water
  • 1 cup confectioners’ sugar (powdered sugar), divided
  • Non-stick spray (for metal pastry cones)
  • Aluminum foil (for making pastry cones, if needed)

Cream Filling

  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3/4 cup confectioners’ sugar (powdered sugar), divided from above

Instructions

  1. Thaw and Cut Pastry: Take the puff pastry sheet out to thaw until you can unfold it without breaking. Once thawed, cut the pastry crosswise into nine equal strips and set them aside.
  2. Prepare Pastry Cones: Spray 9 metal pastry cones with non-stick spray. If you don’t have pastry cones, make your own by folding 8-12″ long aluminum foil sheets and rolling them into cone shapes.
  3. Wrap Pastry Strips: Wind each strip of pastry around a cone, starting from the pointed end, overlapping slightly to avoid gaps. Press the end gently to secure.
  4. Freeze Shaped Pastries: Place the wrapped cones in the freezer for 20-30 minutes so they hold their shape during baking.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper.
  6. Arrange Pastries on Sheets: Remove cones from freezer and arrange pastries seam side down on the baking sheets, spacing them 2-3″ apart to allow expansion.
  7. Apply Egg Wash and Sugar Dusting: Whisk the egg with water to make an egg wash. Brush the tops of each pastry with the egg wash, then sift 1/4 cup powdered sugar on top for a sweet dusting.
  8. Bake Pastries: Bake in the preheated oven for 15 minutes or until golden brown. Let them cool on the baking sheets with metal forms still inside; the forms may push out slightly due to expansion.
  9. Prepare Cream Filling: While pastries cool, whip heavy cream in a large bowl until soft peaks form. Add vanilla extract and remaining 3/4 cup powdered sugar, then whip until stiff peaks form. Adjust sweetness if desired.
  10. Fill Pastries: Once pastries are completely cooled, fill a piping bag with the whipped cream and pipe it firmly into the hollow centers of the pastry shells.
  11. Serve and Store: Optionally dust with additional powdered sugar or drizzle with chocolate. Keep refrigerated and enjoy within a day or two for freshness.

Notes

  • Thaw the puff pastry properly to avoid tearing when unfolding.
  • If you don’t have pastry cones, aluminum foil cones work well as a substitute.
  • Ensure pastries are spaced well on baking sheets to prevent sticking.
  • Egg wash helps achieve a golden, glossy exterior.
  • Chill pastries with cones inside to maintain their shape while cooling.
  • Whip cream just until stiff peaks to avoid overbeating and turning it into butter.
  • Store filled cream horns in the refrigerator and consume within 2 days for best freshness.

Keywords: cream horns, puff pastry dessert, whipped cream filling, homemade pastry, elegant dessert

Find it online: https://todayquickmeals.com/homemade-cream-horns-recipe/