Why You’ll Love This Recipe

Flaky and crispy: The puff pastry creates a light, buttery texture that perfectly complements the smooth cream filling.
Customizable filling: While the classic filling is whipped cream, you can easily swap in pastry cream, mascarpone, or even Nutella for a twist.
Elegant and easy: Despite their sophisticated appearance, these treats are simple to prepare, making them perfect for special occasions or casual gatherings.
Versatile: Fill them with whipped cream, custard, or chocolate, and top with berries or a dusting of powdered sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry:

Puff pastry sheets, thawed
Egg, beaten (for egg wash)
Powdered sugar (for dusting)

For the cream filling:

Heavy whipping cream
Powdered sugar
Vanilla extract

Optional fillings:

Pastry cream
Sweetened mascarpone
Chocolate ganache
Fruit preserves

Directions

Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Pastry: Cut the puff pastry into long strips (about 1-inch wide).
Wrap the Pastry: Wrap each strip around a metal cream horn mold, overlapping slightly as you go. Place the molds on the baking sheet seam-side down and brush with egg wash.
Bake: Bake for 12–15 minutes, or until puffed and golden brown. Let cool slightly, then gently remove the pastry from the molds and cool completely.
Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Fill the Pastry: Spoon or pipe the whipped cream into the cooled pastry shells.
Serve: Dust with powdered sugar and serve immediately or chill until ready to serve.

Servings and Timing

Servings: Makes about 10–12 cream horns
Prep Time: 15 minutes
Cook Time: 15 minutes
Cool + Fill Time: 15 minutes
Total Time: 45 minutes

Variations

Chocolate-dipped: Dip the ends in melted chocolate before filling.
Berry filling: Add a layer of jam or fresh berries inside for a fruity surprise.
Custard cream: Swap whipped cream for pastry cream or vanilla pudding.
Nutella horns: Add a swirl of Nutella to the cream before piping.
Holiday twist: Add peppermint extract to the cream and sprinkle crushed candy canes on top.

Storage/Reheating

Cream Horns are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. If storing unfilled pastry shells, keep them in an airtight container at room temperature for up to 2 days. Fill just before serving to maintain the crisp texture. Avoid reheating filled horns—serve cold or at room temperature.

FAQs

What are cream horns?

Cream horns are puff pastry cones filled with sweet cream or custard, typically dusted with powdered sugar.

Do I need metal molds to make them?

Metal cream horn molds work best, but you can also use rolled-up foil or sugar cones wrapped in foil as DIY molds.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream holds its shape better and tastes fresher.

Can I make these ahead of time?

Yes—bake the pastry shells in advance and fill them just before serving for best results.

How do I prevent the pastry from sticking to the molds?

Lightly grease the molds or use non-stick spray before wrapping with pastry.

Can I freeze cream horns?

You can freeze the unfilled pastry shells. Thaw and crisp in a low oven before filling.

Can I flavor the cream?

Absolutely—try adding almond extract, cocoa powder, or lemon zest for variation.

Can I fill them with something savory?

Yes! Use whipped goat cheese, herbed cream cheese, or even smoked salmon mousse for a savory twist.

Do I need to chill them before serving?

It’s not required, but chilling helps the cream set and makes them easier to handle.

Are cream horns the same as cannoli?

No, cannoli are an Italian pastry with a fried shell and typically ricotta-based filling, while cream horns are made with baked puff pastry and whipped or pastry cream.

Conclusion

Cream Horns are a classic dessert that’s as elegant as it is easy. With crisp, golden pastry and a cloud-like cream filling, they’re a timeless treat perfect for any occasion. Customize them with your favorite flavors or toppings, and enjoy the kind of indulgence that looks like it came from a pastry shop—made right in your kitchen.

Cream Horns

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Cream Horns are elegant, flaky puff pastry cones filled with a sweet, creamy filling and dusted with powdered sugar. Easy to make and customizable with fillings like whipped cream, pastry cream, or Nutella, these treats are perfect for brunch, parties, or special occasions.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Cool + Fill Time: 15 minutes
Category: Dessert
Method: Baking, Whipping
Cuisine: European-inspired
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Pastry: Cut the puff pastry into long strips (about 1-inch wide).
Wrap the Pastry: Wrap each strip around a metal cream horn mold, overlapping slightly as you go. Place the molds on the baking sheet seam-side down and brush with egg wash.
Bake: Bake for 12–15 minutes, or until golden brown and puffed. Let the pastry cool slightly, then carefully remove it from the molds and cool completely.
Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fill the Pastry: Spoon or pipe the whipped cream into the cooled pastry shells.
Serve: Dust with powdered sugar and serve immediately or chill until ready to serve.

Notes

Chocolate-dipped: Dip the ends of the cream horns in melted chocolate before filling for extra indulgence.

Berry filling: Add fresh berries or fruit preserves for a fruity twist inside.

Nutella horns: Swirl Nutella into the whipped cream for a rich, chocolatey filling.

Holiday twist: Add peppermint extract to the cream and top with crushed candy canes for a festive version.