Introduction

Cream horns are delicate, flaky pastries filled with sweet whipped cream, making them an irresistible treat for any occasion. This classic dessert combines crisp puff pastry with a light, creamy filling that’s simple to prepare at home.

A white plate is filled with about twelve golden-brown puff pastry cream horns, each shaped like a cone and pipe filled with fluffy white whipped cream that peeks out at both ends. The pastry texture is flaky and crisp, topped with a light dusting of powdered sugar. In the background, there are stacked white plates with two more cream horns on them, a small white bowl filled with extra whipped cream, and two clear glass bottles of milk. All items sit on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

17.3 ounces puff pastry sheets
1 egg

1 tablespoon water
1 cup heavy whipping cream

¼ cup powdered sugar
Powdered sugar, for dusting

Additional water, for moistening the puff pastry

Instructions

Step 1: Remove puff pastry sheets from the freezer and thaw for at least 15 minutes until you can unfold them without cracking, but they remain firm.
Step 2: Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly spray 18 cream horn molds with non-stick cooking spray.

Step 3: Unfold one puff pastry sheet and cut it into 9 equal strips using the natural folds as guides or a pizza cutter.
Step 4: Lightly brush one side of a puff pastry strip with water. Place a cream horn mold at one end and wrap the strip around the mold, overlapping by about ¼ inch. Pinch the tip to form a cone. Repeat with remaining strips.
Step 5: Whisk together the egg and 1 tablespoon of water to create an egg wash.

Step 6: Arrange the cream horns on the baking sheets with space between each to allow puffing. Brush all exposed pastry with the egg wash.
Step 7: Bake for 15 minutes, turning the pan halfway through, until golden brown.
Step 8: If using the second puff pastry sheet, repeat steps 3 to 7.

Step 9: Let the baked cream horns cool slightly. Gently twist and remove the molds, then place the pastries on a cooling rack to cool completely.
Step 10: Whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Transfer the whipped cream to a piping bag.
Step 11: Pipe the whipped cream into the cooled cream horns, dust with powdered sugar, and serve.

Tips & Variations

For extra flavor, fold in a teaspoon of vanilla extract or a hint of almond extract into the whipped cream before piping.
If you don’t have cream horn molds, use tightly rolled aluminum foil shaped like cones as a substitute.
Chilling the assembled and wrapped molds in the fridge for 10 minutes before baking can help the pastry keep its shape better.

Try filling the horns with flavored mascarpone cream or chocolate mousse for a different twist.

Storage

Store any leftover cream horns unfilled in an airtight container at room temperature for up to 2 days to maintain their crispiness. Once filled with cream, keep them refrigerated and consume within 24 hours. To re-crisp unfilled pastry shells, warm them briefly in a 350°F oven for 3–5 minutes before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cream horns ahead of time?

You can bake and cool the pastry shells a day ahead and store them unfilled at room temperature. Fill them with whipped cream just before serving to keep the pastry crisp.

What can I use if I don’t have cream horn molds?

Rolled foil shaped into cones works well as an alternative to cream horn molds. Make sure to tightly wrap the foil so the pastry holds its shape during baking.