These Cream Horns are light, flaky, and filled with a luscious vanilla whipped cream. Made with buttery puff pastry and a simple homemade filling, they look elegant enough for special occasions yet are surprisingly easy to make at home.
- Prep Time: 15 minutes
- Bake Time: 15–20 minutes
- Total Time: 35 minutes
- Yield: 8–10 cream horns
Nutrition (Per Cream Horn)
- Calories: 220 kcal
- Protein: 3g
- Carbohydrates: 15g
- Fat: 17g
Ingredients
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Vanilla Cream Filling
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Oven
Preheat the oven to 200°C (400°F).
Lightly grease cream horn molds or metal cones.
2. Shape the Cream Horns
Roll out the puff pastry slightly if needed.
Cut into 1-inch strips.
Starting at the pointed end, wrap each strip around a cream horn mold, overlapping slightly as you work your way up.
3. Add the Egg Wash
Brush the pastry evenly with the beaten egg.
This helps create a beautiful golden finish.
4. Bake
Arrange the pastry horns on a lined baking tray.
Bake for 15–20 minutes, or until puffed and golden brown.
Allow to cool completely before carefully removing the molds.
5. Make the Filling
In a chilled mixing bowl, combine the whipping cream, icing sugar, and vanilla extract.
Whip until stiff peaks form.
6. Fill the Cream Horns
Transfer the whipped cream to a piping bag fitted with a star tip.
Pipe the cream into both ends of each cooled pastry horn until filled.
7. Serve
Serve immediately or refrigerate until ready to enjoy.
Storage Tip
Store filled cream horns in the refrigerator for up to 2 days. For the crispiest texture, fill them just before serving.
Serving Tip
Dust with icing sugar, drizzle with melted chocolate, or dip the ends in chopped nuts for an extra-special bakery-style finish.
