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!
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!
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.
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.
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.
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.
Step 4: Bake them on baking sheet lined with parchment paper until golden brown.
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.
- 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!
More Puff Pastry Recipes
- Apple Pie Napoleon
- Reese’s Puff Pastry Donuts
- Chocolate Peppermint Cream Horns
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