Cream Horns
Indulge in the delicate elegance of homemade Cream Horns, a classic pastry treat that combines buttery puff pastry spirals with a luscious whipped cream filling. Perfectly golden and crisp, these cream horns are crafted by wrapping strips of flaky puff pastry around molds, brushing with egg wash, and rolling in granulated sugar for a subtle caramelized crunch. The airy filling is made with heavy cream, powdered sugar, and fragrant vanilla extract, whipped to perfection for a cloud-like texture. Ready in under an hour, these beauties are an irresistible dessert option for parties, afternoon tea, or simply satisfying your sweet tooth. Serve these light and delicious pastries fresh from the oven, dusted with powdered sugar for a picture-perfect finish that will wow your guests. Perfectly flaky cream horns are as delightful to look at as they are to eat!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 tablespoon unsalted butter
- 0.5 cup granulated sugar
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon cold water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour your work surface, then roll out the puff pastry sheets into rectangles about 1/8-inch thick.
Cut each pastry sheet into 1-inch wide strips.
Melt the unsalted butter in a small dish and brush lightly onto the strips of puff pastry.
Starting at one end of a cream horn mold, wrap a strip of puff pastry around it, overlapping slightly as you go to create a spiral.
Brush the wrapped molds with the beaten egg mixed with cold water, then roll them in granulated sugar to coat.
Place wrapped molds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
Remove from the oven and let the horns cool on the molds for a few minutes before gently sliding them off to cool completely on a wire rack.
While the pastry is cooling, whip the heavy cream with the powdered sugar and vanilla extract in a large mixing bowl until stiff peaks form.
Transfer the whipped cream into a piping bag fitted with a large star nozzle.
Once the pastry horns are completely cool, fill them with the whipped cream.
Dust with additional powdered sugar if desired, and serve immediately.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 160.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
