Description
Cream Horns are a delightful puff pastry dessert featuring golden, flaky pastry shells filled with rich, sweet whipped cream. These bakery-style treats are perfect for special occasions or a luxurious snack, combining crisp pastry with smooth, fragrant cream infused with vanilla and almond extracts.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Filling
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Finishing
- Additional powdered sugar for dusting
Instructions
- Prepare Oven and Molds: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease metal cream horn molds or create substitutes by wrapping sugar cones in foil to shape the pastry.
- Cut Puff Pastry: Unfold the thawed puff pastry sheet and carefully cut it into 1-inch wide strips, ensuring uniformity for even baking.
- Wrap Pastry Around Molds: Lightly brush each strip with the beaten egg to help it adhere. Wrap each strip spirally around the molds, overlapping slightly to secure the layers, then place seam-side down on the prepared baking sheet.
- Apply Egg Wash and Sugar: Brush the outside of each wrapped horn with additional egg wash and sprinkle with granulated sugar to add a sweet, crispy finish.
- Bake the Shells: Bake for 15–18 minutes until the pastry is golden brown and puffed. Remove from oven and let them cool completely before gently removing the molds to retain their shape.
- Make the Whipped Cream Filling: While the shells cool, beat the heavy cream with powdered sugar, vanilla extract, and almond extract until stiff peaks form, ensuring a stable, fluffy filling.
- Fill the Cream Horns: Transfer the whipped cream to a piping bag and carefully fill each pastry shell with the cream, distributing it evenly from end to end.
- Final Touch: Dust the filled cream horns with additional powdered sugar before serving to enhance their presentation and sweetness.
Notes
- For a more stable filling that holds up longer, use stabilized whipped cream or pastry cream instead of regular whipped cream.
- You can prepare and bake the puff pastry shells a day in advance; store them in an airtight container and fill just before serving.
- Store filled cream horns in the refrigerator and serve within one day to maintain the best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cream horn
- Calories: 290
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
