Cream Horns with Puff Pastry
Cream Horns with Puff Pastry are a crunchy, light puff pastry wrapped around a sweet and smooth creamy filling. Perfect for parties and celebrations!
Have you ever gotten serious nostalgia from food? Foods that take you back to your childhood as soon as you take a single bite? These cream horns do exactly that.
One bite of this fluffy, melt-in-your-mouth dessert gives me memories. Once again, I’m 10 years old, sitting at the table devouring my grandmother’s homemade cream horns. These are special.
But boy did those cream horns take some effort. The from-scratch dough, the homemade whipped cream – it was a lot of work. Thank goodness for shortcuts, am I right?
These cream horns taste just as good with only half the effort. We’re using store bought puff pastry sheets – it makes things a whole lot easier. You can even use store-bought whipping cream, or cool whip for the filling if you don’t want to make your own cream. Because let’s be honest, sometimes we don’t have time for all that by-hand whipping.
This recipe makes life easier because of the simple ingredients. With step by step instructions, you can have a ready unique dessert in no time!
Ingredients
- 17.3 oz puff pastry thawed (1 box)
- 1 large egg
- 1 tablespoon water
- 1 cup heavy whipping cream
- ¼ cup confectioner’s sugar sifted plus more for dusting if you like
- 1 teaspoon clear vanilla extract
- Strawberries
- Raspberries
- Chocolate Sauce or Hot Fudge Sauce
Instructions
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
Unroll 1 sheet of the thawed puff pastry onto a lightly floured surface.
Cut the pastry into strips using the creases as a divider, cutting each section into 4 strips.
In a small bowl, beat together the egg and water.
Flip each strip over and using your finger or small brush, wet the edge to the left and both ends with water.
Wrap a pastry strip around the cream horn mold diagonally from one end to the other, slightly overlapping each turn. It will take 2 strips to cover 1 horn.
Brush the wrapped molds with the egg wash, be sure to get into the cracks.
Bake for 12-15 minutes or until golden brown.
Remove them from the oven and place them on a wire rack to cool completely. Then remove the molds.
Meanwhile, chill the bowl you will be beating the filling in.
When the horns are cooled completely, remove the bowl from the refrigerator and pour in the chilled heavy whipping cream and vanilla extract.
Beat until soft peaks form.
Add the sifted confectioner’s sugar and continue beating until stiff peaks form
Transfer the cream to a pastry bag and fill each horn.
Dust with additional confectioner’s sugar if you like and serve with fruit or a drizzle of chocolate sauce
Store leftovers in the refrigerator.
