DESSERTS

Cream Horns: 12 Irresistible Puff Pastry Cones

by basmer

21 de January de 2026

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Introduction

Cream Horns are crisp, flaky puff pastry cones filled with sweet vanilla whipped cream—an easy, bakery-style dessert perfect for parties and holidays. These delightful treats feature a delicate cream-filled pastry that’s sure to impress your guests. With their elegant presentation and delicious flavor, they’re a fantastic choice for any gathering. Let’s dive into the world of cream horns and see how to create these scrumptious treats in your own kitchen!

Why You’ll Love This Cream Horns

There are so many reasons to fall in love with cream horns. First, they are incredibly versatile and can be filled with various creams, making them customizable to suit any taste. Second, the puff pastry cream horns are easy to make, even for beginners, thanks to the straightforward recipe. Third, they’re visually appealing, making them an impressive dessert for any event. Fourth, these pastries can be made ahead of time, ensuring you’re prepared for any occasion. Fifth, they are perfect for satisfying a sweet tooth without being overly heavy. Lastly, the traditional cream horn recipe reflects a classic dessert that has stood the test of time, ensuring you are serving something truly delightful!

Ingredients for Cream Horns

Gather these items:

1 sheet puff pastry, thawed (about 250 g / 9 oz)
1 large egg
1 tbsp granulated sugar (optional)
1 tbsp butter or neutral oil spray
1 cup heavy cream, cold (240 ml)
3 tbsp powdered sugar
1 tsp vanilla extract

How to Make Cream Horns Step-by-Step

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Lightly grease cream horn molds with butter or oil spray.
Step 3: On a lightly floured surface, roll out the puff pastry slightly to smooth the seams and even the thickness.
Step 4: Cut the pastry into 12 long strips (about 3/4-inch / 2 cm wide).
Step 5: Wrap each strip around a mold, overlapping the edges slightly as you go. Press the end gently to seal.
Step 6: Beat the egg in a small bowl. Brush egg wash over the pastry-wrapped molds, then sprinkle lightly with granulated sugar if using.
Step 7: Place the molds seam-side down on the prepared baking sheet and bake for 15–18 minutes, or until deep golden and crisp.
Step 8: Cool for 5 minutes, then carefully slide the pastry off the molds. Cool completely before filling.
Step 9: In a mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft, stable peaks form.
Step 10: Spoon the whipped cream into a piping bag and fill each cream horn from both ends so the center is well filled.
Step 11: Serve immediately for the crispiest texture, or refrigerate briefly until ready to serve.

Pro Tips for the Perfect Cream Horns

Keep these in mind:

Ensure your pastry is cold before working with it to achieve the best flakiness.
Don’t skip the egg wash; it adds a beautiful golden color to your cream horns.
Experiment with different fillings like chocolate mousse or fruit-flavored creams for unique cream horn variations and flavors.

Best Ways to Serve Cream Horns

When it comes to serving cream horns, presentation is key. Consider the following ideas:

Dust the tops with powdered sugar for an elegant finish.
Pair with fresh berries or a fruit compote to add a pop of color and flavor.
Serve alongside a rich chocolate sauce for dipping.

How to Store and Reheat Cream Horns

To store your cream horns, keep them in an airtight container in the refrigerator. They are best enjoyed fresh, but you can store them for a day or two. If you’ve made the pastry ahead of time and need to reheat, place them in a preheated oven for a few minutes to regain their crispness. This method preserves the texture of these delicate cream-filled pastries.

Frequently Asked Questions About Cream Horns

What’s the secret to perfect Cream Horns?

The secret lies in the quality of your puff pastry and keeping it cold while you work. Ensure that you roll it out evenly and wrap it tightly around the molds for the best results!

Can I make Cream Horns ahead of time?

Yes, you can prepare the pastry shells a day in advance. Just fill them with cream shortly before serving to maintain their crispiness.

How do I avoid common mistakes with Cream Horns?

Common mistakes include overbaking or not sealing the edges of the pastry properly. Always check for a deep golden color and ensure the pastry is tightly wrapped to prevent air from escaping.

Variations of Cream Horns You Can Try

Get creative with these delicious cream horn variations and flavors:

Chocolate Cream Horns: Substitute vanilla extract with chocolate syrup in the filling.
Fruit-filled Cream Horns: Add fresh fruit or fruit puree into the whipped cream for a refreshing twist.
Spiced Cream Horns: Incorporate spices like cinnamon or nutmeg into the whipped cream to give it a festive flair.

For more delicious dessert ideas, check out our latest recipes or try making gingerbread cookies for a festive treat. If you’re looking for a savory option, our sweet potato biscuits are a great choice!

For more information on puff pastry techniques, you can visit The Spruce Eats.

Cream Horns: 12 Irresistible Puff Pastry Cones

Author: basmer
Total Time: 45 minutes
Yield: 12 cream horns 1x
Diet: Vegetarian

Print Recipe

Description

Cream Horns are crisp, flaky puff pastry cones filled with sweet vanilla whipped cream—an easy, bakery-style dessert perfect for parties and holidays.

Ingredients

Scale

1 sheet puff pastry, thawed (about 250 g / 9 oz)
1 large egg
1 tbsp granulated sugar (optional)
1 tbsp butter or neutral oil spray
1 cup heavy cream, cold (240 ml)
3 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly grease cream horn molds with butter or oil spray.
On a lightly floured surface, roll out the puff pastry slightly to smooth the seams and even the thickness.
Cut the pastry into 12 long strips (about 3/4-inch / 2 cm wide).
Wrap each strip around a mold, overlapping the edges slightly as you go. Press the end gently to seal.
Beat the egg in a small bowl. Brush egg wash over the pastry-wrapped molds, then sprinkle lightly with granulated sugar if using.
Place the molds seam-side down on the prepared baking sheet and bake for 15–18 minutes, or until deep golden and crisp.
Cool for 5 minutes, then carefully slide the pastry off the molds. Cool completely before filling.
In a mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft, stable peaks form.
Spoon the whipped cream into a piping bag and fill each cream horn from both ends so the center is well filled.
Serve immediately for the crispiest texture, or refrigerate briefly until ready to serve.