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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.

Ingredients

For the pastry:

Puff pastry sheets (thawed)

1 egg, beaten (for egg wash)

Powdered sugar (for dusting)

For the cream filling:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Optional fillings:

Pastry cream

Sweetened mascarpone

Chocolate ganache

Fruit preserves

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.

Find it online: https://chocolatecoveredamy.com/cream-horns/