This easy Cream Horns recipe is made with puff pastry thatThis easy Cream Horns recipe is made with puff pastry thatThis easy Cream Horns recipe is made with puff pastry thatThis easy Cream Horns recipe is made with puff pastry that

This easy Cream Horns recipe is made with puff pastry that’s wrapped and baked until golden a flaky and filled with a sweet and fluffy cream filling!

You are watching: How To Make Cream Horn Filling

These are a classic dessert treat that is perfect for holidays and gatherings. You can also dip or drizzle them in chocolate!

Six cream horns stacked on top of each other on a wire rack.

Last week I had a serious craving for Cream Horns. If you’ve never had one before, you are missing out! The buttery puff pastry is baked to perfection and then filling with a sweet vanilla cream! They are AMAZING!

They are very popular in New England and you can find them shaped as a tube or as a cone/horn. I love this recipe because with store-bought pastry dough, they are actually really easy to make!

Cream horns stacked on top of each other on a wire rack with a glass of milk in the background.


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The pastry is just store-bought puff pastry, there’s nothing you need to add to it. The filling is a delicious mixture of butter, shortening, powdered sugar, marshmallow fluff, vanilla, and heavy cream!

Don’t skip the shortening – it is key! And while the cream is optional, I highly recommend using it (or half & half) because it really fluffs up the filling for a lovely texture that doesn’t make it feel greasy.

Ingredients to make cream horns.

How To Make Them:

As I said before, Cream Horns are really simple to make! You’ll need dough molds or you can also use sugar cones that have been wrapped in aluminum foil.

Step 1: Begin by unfolding your puff pastry dough on a lightly floured surface and rolling it out with a lightly floured rolling pin.

Puff pastry dough being rolled out.

Step 2: You should still be able to identify where the fold lines were. Cut each section into 4 evenly sized strips with a pastry wheel or pizza cutter.

Puff pastry dough being cut with a pastry wheel.

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Step 3: Wrap your strips of dough around the molds, slightly overlapping the dough.

Expert Tip: Dip your fingers in water to soften the ends of the dough strips and make them sticky enough to adhere to each other.

Puff pastry dough strips being wrapped around a cream horn mold.

Step 4: Bake them on baking sheet lined with parchment paper until golden brown.

Puff pastry dough wrapped on molds to make cream horns.

Step 5: Prepare the filling with an electric mixer, once baked and cooled, fill the pastry horns with cream! Enjoy immediately or store in an airtight container for up to 3 days at room temperature.

vanilla cream filling for cream horns in a stand mixer bowl.

Recipe Variations

  • Fruit: Add fruit preserves or Raspberry Filling to the inside of the pastry before filling with cream.
  • Chocolate: Either dip the baked pastry in melted chocolate and allow it to cool before filling, or drizzle it with melted chocolate after filling.
  • Powdered Sugar: Dust with powdered sugar after filling for a pretty finish!
  • Frosting: Choose one of my frosting recipes like Chocolate, Nutella, or Peanut Butter as a filling instead of the traditional cream recipe!
Cream horns on a wire rack, one has a bite taken out of it.

More Puff Pastry Recipes

  • Croissookie
  • Apple Pie Napoleon
  • Reese’s Puff Pastry Donuts
  • Chocolate Peppermint Cream Horns

👋 Let’s Connect!

If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!

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