Cream horns look fancy. They’re actually puff pastry and a secret.
Flaky, buttery pastry wrapped around cream horn molds. Baked until golden. Filled with silky vanilla cream. Dusted with powdered sugar. 45 minutes. Your guests will be impressed. Your secret is safe.
Ingredients
Makes 12 cream horns.
- 2 sheets frozen puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- Coarse sugar or pearl sugar for sprinkling (optional)
- Powdered sugar for dusting
- 12 cream horn molds (or cannoli tubes)
For the Vanilla Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup mascarpone cheese (or cream cheese, softened)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Lightly grease cream horn molds.
Step 2: Cut the Pastry
- Roll puff pastry slightly. Cut into 12 strips (about ½ inch wide and 12 inches long).
Step 3: Wrap Around Molds
- Starting at the tip, wrap each pastry strip around a cream horn mold, overlapping slightly.
- Place seam-side down on baking sheet. Brush with egg wash. Sprinkle with coarse sugar.
Step 4: Bake
- Bake 12-15 minutes until golden brown and puffed.
- Cool 5 minutes. Slide molds out. Cool completely on wire rack.
Step 5: Make the Filling
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold in mascarpone cheese until smooth.
Step 6: Fill and Dust
- Pipe filling into cooled pastry shells.
- Dust with powdered sugar. Serve immediately.
Summary
Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35-45 minutes
Yield: 12 cream horns
Difficulty: Medium (worth it)
Storage Notes
Best Fresh:
Fill right before serving. Filled horns get soggy.
Make Ahead:
Bake shells 3 days ahead. Store in airtight container. Fill fresh.
Pro Tip:
No molds? Use cannoli tubes or clean metal spice jars wrapped in foil.
