How can I make my own pastry cones for cream horns at home?

You can make pastry cones by shaping aluminum foil into cones to support the pastry while baking. Tear off 8 to 12 long sheets of aluminum foil, fold each sheet in half lengthwise, and roll it into a cone shape. Wrap your puff pastry strips around these cones before baking to create the classic cream horn shape. Once baked and cooled, gently remove the foil cones before filling.

What is the best way to store cream horns to keep them fresh?

Cream horns should be stored in an airtight container in the refrigerator to maintain freshness and prevent the pastry from becoming soggy. Consume them within 2 to 3 days for the best texture. After this period, the pastry may absorb moisture from the cream filling, causing it to lose its crispness.

Can I freeze cream horns, and how should I thaw them properly?

Yes, cream horns can be frozen for up to 2 months. Place them in a single layer with parchment paper between each horn, and optionally wrap each individually in plastic wrap before placing them in an airtight freezer-safe container. To thaw, leave them at room temperature or in the refrigerator for about one hour. Freezing may slightly affect the texture, so it’s best to enjoy them soon after thawing.

What is the difference between cream horns and cannoli?

Cream horns consist of flaky puff pastry spiraled into a cone and filled with sweetened whipped cream, which is light and airy. Cannoli, by contrast, have a fried, crunchy pastry shell filled with a thicker, denser ricotta cheese mixture often combined with sugar, chocolate chips, or candied fruit.

What ingredients are used to make the cream filling for cream horns?

The traditional cream filling for cream horns is made from heavy cream, powdered sugar, and vanilla extract. The mixture is whipped until it forms soft peaks, creating a sweet but not overly rich cream that pairs perfectly with the flaky pastry shell. This simple combination delivers a smooth, lightly sweetened filling that complements the dessert.

Cream Horn Recipe With Flaky Pastry And Sweet Filling

Name: Cream Horn
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: – 1 sheet frozen puff pastry, thawed; – 1 egg room temperature for egg wash; – 1 cup (120 g) powdered sugar divided (1/4 cup for dusting, 3/4 cup for filling); – 1 cup (240 ml) heavy cream; – 1 teaspoon pure vanilla extract

Description

🥐 Homemade Cream Horns feature a flaky, buttery puff pastry wrapped around a luscious, sweet whipped cream filling.
🍰 These elegant desserts are perfect for impressing guests or enjoying a luxurious treat at home with simple ingredients.

Ingredients

– 1 sheet frozen puff pastry, thawed

– 1 egg room temperature for egg wash

– 1 cup (120 g) powdered sugar divided (1/4 cup for dusting, 3/4 cup for filling)

– 1 cup (240 ml) heavy cream

– 1 teaspoon pure vanilla extract

Instructions

1-Getting started with this cream horn recipe: Getting started with this cream horn recipe feels like an adventure in your kitchen, and I promise it’s simpler than it sounds. First, thaw the puff pastry sheet so it can be unfolded without breaking, then cut it crosswise into nine equal strips and set aside. Next, prepare nine metal pastry cones with non-stick spray or create cones by folding 8-12 inch sheets of aluminum foil.

2-Wrap each strip of pastry around a cone: Wrap each strip of pastry around a cone starting at the pointed end, overlapping slightly to avoid gaps and pressing the end to hold it in place. Freeze the wrapped cones for 20-30 minutes to maintain shape during baking. Preheat the oven to 400°F (200°C) and prepare two baking sheets lined with non-stick mats or parchment paper.

3-Place the pastries seam side down: Place the pastries seam side down on the sheets, spaced 2-3 inches apart diagonally four on one sheet and five on the other. Whisk the egg with a teaspoon of water to make an egg wash, then brush it over the pastry tops for a golden brown finish. Dust the pastries with 1/4 cup (30 g) powdered sugar using a sifter or fine mesh sieve, then bake for 15 minutes or until golden brown.

4-After baking, cool the pastries: After baking, cool the pastries with the metal forms still inside. Meanwhile, whip the heavy cream to soft peaks, add vanilla extract and the remaining 3/4 cup (90 g) powdered sugar, then whip to stiff peaks and adjust sweetness as desired. Once the pastries are cooled, fill them with the whipped cream using a piping bag, optionally dust with additional powdered sugar or drizzle with chocolate, and refrigerate the filled cream horns to serve chilled.

Notes

❄️ Use frozen puff pastry for convenience without sacrificing texture.
🌀 Aluminum foil can substitute for metal pastry cones to shape cream horns.
🥶 Chill cream horns before serving for improved flavor and texture.
🧊 Store in an airtight container refrigerated up to 3 days to keep pastry crisp.
❄️ Cream horns freeze well layered with parchment paper for up to 2 months, thaw about an hour before serving.
🍶 Whip cream in a chilled bowl to better achieve desired consistency.
🍬 Adjust powdered sugar in cream filling for preferred sweetness.
📏 Leave adequate space between pastries on baking sheets for even expansion during baking.

Prep Time: 20 minutes
Cooling and Filling Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking, Whipping, Piping
Cuisine: American, European

Nutrition

Serving Size: 1 cream horn
Calories: 301 kcal
Sugar: 13 g
Sodium: 85 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 54 mg

Keywords: Cream Horns, Puff Pastry, Sweet Dessert, Whipped Cream Filling