Vegan Cream Horns
Indulge in the flaky, golden perfection of Vegan Cream Horns, a delightful plant-based twist on a classic pastry favorite. These elegant treats feature layers of crisp, buttery vegan puff pastry wrapped into delicate cones, filled to the brim with a luscious coconut cream and aquafaba-based filling. The whipped coconut cream is sweetened with powdered sugar and infused with vanilla, while the aquafaba adds light, airy volume without the need for dairy. Perfect for special occasions or an impressive dessert spread, these heavenly creations come together in under an hour and pair beautifully with a dusting of powdered sugar on top. Whether you're vegan or simply craving a refined, dairy-free treat, these Vegan Cream Horns promise to be a showstopper that everyone will savor.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets (vegan)
- 1 can (400ml) Coconut cream
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 60 ml Aquafaba (liquid from a can of chickpeas)
- 50 g Sugar
- 30 g Vegan butter (melted)
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 400°F (200°C) and lightly grease cream horn molds or use aluminum foil to create your own molds.
Roll out the vegan puff pastry sheets and cut into 1-inch wide strips.
Wrap each strip around the greased cream horn molds, slightly overlapping as you go.
Brush the wrapped pastry with melted vegan butter and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until golden brown. Allow to cool completely on a wire rack before removing molds.
To prepare the filling, chill the can of coconut cream in the refrigerator overnight. Scoop out the solid cream, leaving the liquid behind.
Beat the coconut cream with powdered sugar and vanilla extract until smooth and fluffy. Set aside.
In a separate bowl, whip the aquafaba with sugar and a pinch of salt until stiff peaks form, approximately 5-7 minutes.
Gently fold the whipped aquafaba into the coconut cream mixture until well combined.
When the pastry shells are completely cool, pipe the vegan cream filling into each horn using a pastry bag.
Dust the filled cream horns with extra powdered sugar if desired and serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 307.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 485 mg | 10% | |
*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.
