These puff pastry Cream Horns are a bakery-style handheld treat. They're filled with fresh whipped cream and dusted with powdered sugar for an indulgent dessert that never disappoints.
Things You'll Need to Make Homemade Cream Horns Recipe
Cream horns are one of those desserts that you'll pay top dollar for at a bakery. Once you make them at home, you'll never look back. The ingredients you'll need to make them: one sheet of frozen puff pastry, one large egg beaten with water for the egg wash, powdered sugar for dusting plus heavy cream, vanilla and granulated sugar to make the whipped cream. Kitchen tools you'll need: Metal french horn molds, a silicone pastry mat, pizza wheel or pastry wheel for cutting the puff pastry into strips, a powder sugar shaker or small fine mesh sieve, a small bowl and pastry brush for the egg wash. You'll also need a sheet pan for baking and a hand mixer or stand mixer to beat the whipped cream.
How to Make the Best Puff Pastry Cream Horns
- What do you need to make cream horns? You will need the proper molds to make cream horns. Rest assured, they aren't pricey and I'll add the link to the helpful kitchen items below so you can find them with ease.
- When cutting the puff pastry strips, don't stress over exact width. Strive for even size width so the cream horns will all be similar in size.
- Cream horns are sometimes shaped as a tube like a cannoli. I prefer the classic horn shape, but if you already have cannoli molds you can use them, no problem. You'll use the same ingredients and method, just a different shape.
- To fill the pastry with cream, you can use a pastry bag fitted with a large open star tip or a Ziploc bag with the corner cut off.
- Whipped cream can be replaced with whipped topping purchased at the grocery store, if you prefer.
- Can you make cream horns in advance? You can, with one caveat. Puff pastry will not be as crispy after the first day of baking, it's just the nature of the pastry itself. That being said, you can make these and store filled horns chilled in an airtight container, lined with a paper towel for up to 3 days.
- You can make, bake and cool the pastry horns and freeze them for up to 1 month for future use. Simply place onto a sheet pan and into a 350°F oven for a few minutes to recrisp. Don't walk away, or they could over brown. Cool and fill with whipped cream just before serving.
Other Ways to Serve Cream Horns
Cream horns are spectacular when filled simply with sweetened whipped cream and dusted with powdered sugar as I demonstrate in this recipe. Other ways you can embellish them after baking:
- Dip the open end of the cream horns in melted chocolate.
- Once dipped in chocolate, you can also dip in chopped nuts of choice then set aside on wax paper to dry and set.
- You can also dip or drizzle the horns with warm caramel. Choose a caramel that will set once dry.
- Fill with fresh berries and cream.
- Fill with pastry cream or pudding in place of whipped cream.
- Fill with lemon curd or lime curd.
Other Handheld Desserts to Add to the Menu
You may also like to try these other irresistible sweets for dessert on the go:
- Homemade Chocolate Eclairs filled with pastry cream.
- Glazed Caramel Apple Turnovers for breakfast, brunch or a mid-morning treat.
- Scrumptious bakery-style Cream Puffs.
- Banana Pudding Cupcakes stand the test of time.
- Sour Cream Angel Cakes are a cake mix hack that will be the belle of the dessert party.
- Homemade Cannoli from Preppy Kitchen.
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Helpful Kitchen Items:
- 1-2 teaspoon softened butter to grease horn molds
- 1 sheet frozen puff pastry thawed per package instructions
- 1 large egg, beaten with 2 teaspoon cold water
- powdered sugar for dusting
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ⅓ cup granulated sugar plus additional as needed to taste
- ¼ teaspoon cream of tarter
- assorted berries for garnishing optional
- Preheat oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. Set aside.
- Brush 12 large metal french horn cones with softened butter.
- On a non stick surface unroll puff pastry into approximately an 9-10 x 8 inch rectangle. Using a sharp knife or a pastry cutter, cut into ¾ inch strips. Wind pastry strips around metal cones, starting at narrow end, slightly overlapping layers, to form a spiral. (When cutting the strips, strive for even size, don't stress over exact width)
- Brush puff pastry on all sides with beaten egg wash. Dust with powdered sugar. Place seam side down on pan.
- Bake for 15-20 minutes or until golden and puffed. Let cool completely on metal forms.
- To prepare filling: Use an electric mixer to whip cream, vanilla and cream of tarter until soft peaks form. Gradually add sugar, adjusting amount to taste.
- Gently remove cooled cream horns from metal forms and fill with whipped cream, using a piping bag or a Ziploc bag with the corner cut off.
- Serve immediately dusted with additional powdered sugar and fresh berries, if desired.
- Store leftovers in an airtight container for up to 3 days.
- The purpose of the cream of tarter is to help stabilize the whipped cream.
- When making in advance, store unfilled pastry horns in an airtight container at room temperature. Fill with whipped cream just before serving.
- To store filled cream horns, place into an airtight container lined with a paper towel for up to 3 days.