How to Make Puff Pastry Cream Horns (Easy Recipe!)

Since so many of you have asked, I decided to go ahead and post this quick and easy recipe for cream horns. These are super easy even though they look really complicated! They're definitely worth making when you're trying to impress.

These cream horns were filled with whipped cream filling, but many recipes call for buttercream or custard. I chose whipped cream because it was a lighter, more summertime choice.

Puff Pastry Cream Horns Recipe

Prep Time: 20 minutes
Bake Time: 20 minutes
Yields: 8 cream horns

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Box of 12 sugar cones + aluminum foil (or cream horn/cannoli molds)
• Optional: Nutella, mini chocolate chips, sprinkles, chopped nuts

Directions

1. Preheat oven to 400 degrees.
2. Create the cream horn molds. Chances are you don't have metal cream horn molds on hand. I bought a box of cheap sugar cones (not cake cones, not waffle cones) and wrapped them in aluminum foil.
3. Create an egg wash by mixing 1 egg and 1 teaspoon of water in a small bowl. Set aside.
4. Set the puff pastry sheet on a floured surface. Roll it out as far as possible without ripping, the pastry doubles or triples in size. The thin pastry keeps the cream horns from being HUGE.
5. Cut the puff pastry into ½ inch wide strips. Two strips = one cream horn.
6. Prep the molds. Spray each mold with cooking spray so the pastry won't stick.
7. Wind the puff pastry around each cone, starting at the pointed end and overlapping the layers to form the spiral.
8. Place pastries seam side down on a cookie sheet covered with parchment paper.
9. Brush each pastry with egg wash.
10. Sprinkle granulated sugar across the top and bottom to give it a shine.
11. Bake about 20 minutes or until golden brown. Cool on the molds.
12. Prepare the filling while they cool. Whip heavy cream to soft peaks, gradually mix in powdered sugar to taste, add vanilla and whip until stiff.
13. Remove pastries from the molds.
14. Fill a piping bag (or Ziploc bag) with cream and pipe into the cooled pastry. Dust with powdered sugar and keep refrigerated.

Extra Recommendations

These can be served a variety of ways. I served these with sliced strawberries, so we had more of a strawberry shortcake, cream horn dessert.

You can serve with any fruit, preserves or sauce, like chocolate ganache. The ends can be dipped in chopped nuts or sprinkles. You could even add mini chocolate chips to the whipped cream or layer Nutella and whipped cream inside. Make them your own!