Description
Cream horns are delicate puff pastry cones filled with sweet, fluffy cream. Light, crispy, and perfect for any special occasion or tea party, they make an elegant dessert or treat.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- All-purpose flour, for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry on a floured surface and cut into 1/2-inch wide strips.
- Wrap each strip around a cream horn mold, overlapping slightly.
- Place wrapped molds on the baking sheet. Brush with egg wash and sprinkle with sugar.
- Bake for 12–15 minutes or until golden brown. Let cool completely, then gently remove from molds.
- Meanwhile, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill a piping bag with whipped cream and pipe into each cooled horn.
- Chill for 30 minutes before serving, if desired.
Notes
- You can dip the ends in melted chocolate or crushed nuts for added flair.
- If you don’t have cream horn molds, make your own using foil-wrapped cones or cannoli tubes.
- Fill just before serving to keep pastry crisp.
Nutrition
- Serving Size: 1 cream horn
- Calories: 280
- Sugar: 10g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 65mg