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Homemade Cream Horns with Flaky Puff Pastry and Whipped Cream Filling Recipe

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4.3 from 14 reviews

This homemade cream horns recipe features delicate, flaky puff pastry cones filled with sweet, fluffy whipped cream. Using frozen puff pastry makes this classic bakery treat quick and easy to prepare at home. These golden, crisp pastries filled with vanilla-scented whipped cream are perfect for a special dessert or elegant party treat.

  • Total Time: 1 hour
  • Yield: 9 cream horns

Ingredients

Pastry Horns

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, room temperature
  • 1 teaspoon water
  • 1 cup (120 g) confectioners’ sugar (powdered sugar), divided

Cream Filling

  • 1 cup (238 g) heavy cream
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (90 g) confectioners’ sugar (powdered sugar)

Instructions

  1. Thaw and Cut Pastry: Allow the frozen puff pastry sheet to thaw enough to unfold without tearing. Cut the sheet crosswise into nine equal strips and set aside.
  2. Prepare Pastry Cones: Spray 9 metal pastry cones with non-stick spray. If you don’t have metal cones, craft your own by rolling 8-12 inch sheets of aluminum foil into cone shapes.
  3. Wrap Pastry Around Cones: Wind each strip of pastry tightly around a cone starting at the pointed end, overlapping slightly to avoid gaps. Press the end gently to secure. Place wrapped cones in the freezer for 20-30 minutes to help hold shape during baking.
  4. Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (205°C). Line two baking sheets with silicone mats or parchment paper.
  5. Arrange Pastry Cones on Sheets: Place the pastry-wrapped cones seam side down on baking sheets spaced 2-3 inches apart to allow expansion. Arrange 4 on one sheet and 5 on the other, positioning them diagonally.
  6. Apply Egg Wash and Sugar Dusting: Whisk 1 egg with 1 teaspoon water to make an egg wash. Brush the tops of each pastry cone with the wash to promote browning. Using a flour sifter or fine mesh sieve, dust 1/4 cup of powdered sugar over the pastries.
  7. Bake Pastries: Bake in the preheated oven for 15 minutes until golden brown and puffed. Remove from the oven and cool on the baking sheets with the metal cones still inside to maintain shape.
  8. Prepare Cream Filling: In a large bowl, whip the heavy cream until soft peaks form. Add 3/4 cup powdered sugar and 1 teaspoon vanilla extract. Continue whipping until stiff peaks form. Adjust sweetness if desired by adding more powdered sugar.
  9. Fill Pastries: After pastries are fully cooled, fill a piping bag with the whipped cream. Firmly pipe the cream into the hollow cavities of each pastry horn. Optionally, dust with additional powdered sugar or drizzle with chocolate.
  10. Serve and Store: Keep the filled cream horns refrigerated until serving. Enjoy these delicate pastries fresh for best texture and flavor.

Notes

  • To make DIY pastry cones, use aluminum foil shaped into cones about 8-12 inches long.
  • Ensure the puff pastry is properly thawed to prevent cracking when wrapping.
  • Keep the pastry horns spaced apart on the baking sheets as they expand during baking.
  • Chill wrapped cones in the freezer before baking to help maintain their shape.
  • Whipped cream should be stiff peaks to hold shape inside the pastries.
  • Store filled cream horns refrigerated and consume within 1-2 days for best freshness.
  • You can customize the filling with flavored extracts or drizzle chocolate on top for variation.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/homemade-cream-horns-with-flaky-puff-pastry-and-whipped-cream-filling-recipe/