Cream Horns

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.

Easy 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. Cream horns can be filled with many things from pudding to lemon curd or fresh fruit depending on when or how you’re serving them. This recipe shows you how to make fresh whipped cream, for the filling. How to make simple Cream Horns Recipe: (Scroll down for full printable recipe.)

• Prepare Pans – Preheat oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. Set aside.
• Oil Molds – Brush 12 large metal french horn cones with softened butter.
• Puff Pastry – On a nonstick surface unroll puff pastry into approximately an 9-10 x 8 inch rectangle.
• Cut Strips – Using a sharp knife or a pastry cutter, cut into 3/4 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)
• Egg Wash – Brush puff pastry on all sides with beaten egg wash. Dust with powdered sugar. Place seam side down on pan.
• Bake – Bake per the recipe until golden and puffed. Let cool completely on metal forms.
• Whipped Cream Filling – Whip cream, vanilla and cream of tarter until soft peaks form. Gradually add sugar, adjusting amount to taste.
• Fill Pastry – 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.

How to Make the Best Puff Pastry Cream Horns Recipe

• The ingredients you’ll need to make homemade Cream Horns: 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 filling.
• 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.
• 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, try to make the strips similar in width. When wrapping onto the molds, try to wrap them evenly so the cream horns will all be similar in size. For example, don’t wrap one mold 5 times and one 3. Try to make them uniform.
• 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.

More 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.

More Easy Dessert Recipes to Make

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:

• Stand Mixer
• Cooling Racks
• Measuring Set
• Sheet Pan