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.
Notes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream horn
- Calories: 170
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Cream Horns, pastry, dessert, whipped cream