If you have a soft spot for irresistible pastries that look as stunning as they taste, Cream Horns are about to become your new dessert obsession. Imagine flaky, golden puff pastry wrapped into a delicate spiral, filled to the brim with a cloud of sweet vanilla whipped cream, and dusted with a magical layer of snowy powdered sugar. These classic bakery treats are deceptively simple to make at home and provide a showstopping result for surprisingly little effort. Whether you’re baking for a gathering or treating yourself to an afternoon pick-me-up, Cream Horns deliver elegance, nostalgia, and pure delight—all in one delightful bite.
Ingredients You’ll Need
Ingredients You’ll Need
The secret behind spectacular Cream Horns is a handful of humble ingredients that join forces to create something far more than the sum of their parts. Each one brings essential flavor, texture, or structure to these delightful pastries. Here’s what you’ll need—and why.
- Puff pastry sheet (thawed): Store-bought or homemade, this shortcut bakes up into shatteringly crisp, buttery spirals.
- Heavy whipping cream: Whips up into a lusciously light filling, offering a gentle richness to balance the pastry.
- Powdered sugar: Sweetens the cream without grittiness and creates that pretty dusted finish.
- Vanilla extract: Adds sophisticated, aromatic warmth that makes the cream filling completely irresistible.
- Egg (beaten): Brushed on top for that glossy, golden-brown bakery shine.
- Extra powdered sugar (for dusting): A final flourish for beauty and a sweet finish.
How to Make Cream Horns
Step 1: Prep Your Oven and Pastry Molds
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment for easy cleanup. Lightly grease your metal cream horn molds—if you don’t have those, simple sugar cones wrapped in foil work perfectly. This prevents sticky situations when it’s time to unmold your pastries!
Step 2: Cut and Shape the Puff Pastry
Unfold your thawed puff pastry onto a lightly floured surface. With a sharp knife or pizza cutter, slice it into even 1-inch wide strips. Take each strip and gently wrap it around a prepared mold, overlapping the edges slightly to form a classic spiral. The wrapping is where all the Cream Horns magic starts.
Step 3: Egg Wash and Bake
Line up your wrapped pastry horns seam-side down on the prepared baking sheet. Brush each one generously with beaten egg. This is what gives Cream Horns their gorgeous golden finish and helps secure the pastry layers. Bake for 12 to 15 minutes, until the horns are puffed and deeply golden.
Step 4: Cool and Unmold
Allow the horns to cool for a few minutes on the baking sheet—this helps them set enough to handle, while still being pliable enough to gently slide off the molds. Carefully unmold each horn and let them cool completely on a wire rack before filling.
Step 5: Whip Up the Cream Filling
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Take your time—this is the dreamy, poufy center of your Cream Horns. Spoon the whipped cream into a piping bag fitted with a star or round tip.
Step 6: Fill and Finish
Pipe the whipped cream into each horn, filling them all the way to the end. Don’t be shy—more cream means more joy! Finally, give your Cream Horns a generous dusting of powdered sugar. Serve right away for best texture and maximum wow factor.
How to Serve Cream Horns
Garnishes
Dress up your Cream Horns with a dusting of powdered sugar for that classic look or take things up a notch by drizzling melted chocolate over the top. If you’re feeling playful, dip the ends in sprinkles, finely chopped nuts, or crushed freeze-dried berries for a splash of color and crunch.
Side Dishes
Serve your Cream Horns alongside a strong espresso, creamy latte, or a cup of fragrant black tea—the contrast of rich cream and lightly bitter coffee is sublime. For brunch, accompany them with fresh berries or a fruit salad to keep things balanced and refreshing.
Creative Ways to Present
For a party platter, arrange your Cream Horns in a spiral on a cake stand and tuck edible flowers or fresh mint between the horns for a bakery display worthy of Instagram. You can even make mini Cream Horns for bite-sized treats, or pipe a surprise filling—a spoonful of jam or Nutella—at the base for a hidden twist.
Make Ahead and Storage
Storing Leftovers
Filled Cream Horns are best enjoyed within 24 hours, as the pastry will slowly soften in the fridge. Store them in a single layer in an airtight container in the refrigerator and enjoy while they’re still crisp and the cream inside is dreamy and fresh.
Freezing
You can freeze the unfilled pastry horns for future cravings. Once baked and cooled, pop them in a zip-top bag and freeze for up to two months. When ready to serve, simply thaw at room temperature and fill with cream just before eating. Avoid freezing with cream, as the texture can suffer.
Reheating
To recapture the pastry’s irresistible flakiness, you can warm unfilled horns briefly in a 300°F oven for a few minutes. If they’re already filled, it’s best to enjoy them chilled—or simply let them come to room temperature before serving. Avoid microwaving, as this can make the pastry soggy.
FAQs
Can I make Cream Horns without metal molds?
Absolutely! Just wrap regular ice cream sugar cones in aluminum foil and use them in place of metal molds—the shape is perfect, and you can reuse them several times. It’s a great hack if you don’t have official molds on hand.
Can I use something other than whipped cream for the filling?
Definitely—think pastry cream, chocolate mousse, sweetened ricotta, or even ice cream for a frozen treat. The classic whipped cream in Cream Horns is just the beginning; get creative with flavors and textures!
How do I keep the pastry crisp after filling?
Cream Horns taste best fresh, but you can help the pastry stay crisp longer by letting both the pastry and the filling cool completely before assembly. Fill only just before serving whenever possible to guarantee the ideal flaky bite.
Can I flavor the whipped cream filling differently?
Of course! Add a hint of almond, coffee, orange zest, or even a splash of liqueur to the whipped cream for a grown-up twist. Little adjustments create a totally new Cream Horns experience each time you make them.
How long do Cream Horns last?
Once filled, Cream Horns are best within 24 hours. The pastry gradually softens over time, but refrigerated and tightly sealed, you’ll still enjoy a satisfying treat for up to two days, although nothing beats them fresh!
Final Thoughts
If you’re ready to create a bakery showpiece with minimal fuss, it’s time to make these Cream Horns for yourself. The combination of crisp, golden pastry and pillowy vanilla cream is simply too good to resist. Don’t be surprised if they disappear within minutes—share with friends, savor with coffee, or treat yourself to a little extra sweetness today!
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Cream Horns Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 cream horns
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in these delightful homemade Cream Horns made with flaky puff pastry filled with sweet whipped cream. These bakery-style treats are simple to make and perfect for satisfying your sweet tooth.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Additional:
- 1 egg (beaten, for egg wash)
- Additional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Prepare Pastry: Cut puff pastry into strips and wrap around molds. Brush with egg wash and bake until golden.
- Whip Cream: Beat heavy cream with sugar and vanilla until stiff peaks form.
- Fill Horns: Pipe whipped cream into cooled pastry horns. Dust with powdered sugar.
Notes
- Try filling the horns with jam or Nutella for added flavor.
- For a decorative touch, dip ends in melted chocolate and sprinkles.
- Store filled horns in the fridge and consume within 24 hours for best taste.
Nutrition
- Serving Size: 1 cream horn
- Calories: 270
- Sugar: 7g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 65mg
