Puff Pastry Cream Horns

Indulge in the ultimate sweet treat with our easy-to-follow Puff Pastry Cream Horns recipe! Perfect for dessert lovers and baking enthusiasts, this delightful recipe combines flaky puff pastry with a luxuriously smooth and sweet cream filling. Ideal for special occasions, afternoon tea, or as a decadent dessert option, these cream horns are not only a visual delight but also a culinary marvel. Whether you’re a seasoned baker or new to the world of homemade pastries, this recipe offers a perfect blend of simplicity and elegance. Get ready to impress your guests and satisfy your sweet tooth with these homemade puff pastry delights that are sure to become a favorite!


Puff Pastry Sheets

Heavy Whipping Cream

Powdered Sugar

Vanilla Extract

Egg (for egg wash)

Cream Horn Molds (or make your own with aluminum foil)


Preheat Oven: Set your oven to 400°F (200°C).

Prepare Puff Pastry: Thaw the puff pastry sheets as per package instructions. Once thawed, roll out the pastry and cut it into strips about 1/2 inch wide.

Wrap the Molds: Lightly grease your cream horn molds. Wrap the pastry strips around the molds, starting from the pointed end and overlapping each layer slightly to cover the mold completely.

Egg Wash: Beat the egg and brush it over the wrapped pastry. This gives a golden color to your horns after baking.

Bake: Place the wrapped molds on a baking sheet and bake for about 10-15 minutes, or until the pastry is puffed and golden.

Make the Cream Filling: While the pastry cools, prepare the filling. Whip the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract to taste, and continue to whip until the mixture forms stiff peaks.

Assemble the Cream Horns: Once the pastry horns are cool, carefully remove them from the molds. Pipe the whipped cream into each horn, filling them completely.

Serve: Dust the cream horns with a little powdered sugar for decoration, and serve.

Enjoy your homemade Puff Pastry Cream Horns! They are best served fresh.

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