Homemade Cream Horns Recipe
This recipe for cream horns makes delicate, flaky puff pastry cones filled with sweet whipped cream. No need to head to a bakery – this easy homemade cream horn recipe is easier to make than you might think! Pastry recipes don't have to be hard to make when you use frozen puff pastry as a shortcut.
Lisa said: “I’ve made these a couple of times now. I have to make double because we eat them so fast! ⭐⭐⭐⭐⭐“
When I was growing up my dad would sometimes pick up a package of cream horns at the grocery store and I considered that a special treat.
And frankly, I should have – considering it's sugar on top of sugar that I got to consume at breakfast.
Ever since I moved to New England, I've had a hell of a time even finding them in grocery stores. I've found places where I could order them from a bakery, but nothing that I could just grab and go. And it hurts my little sugar-loving heart, y'all. Hurts.
Thankfully, I've figured out how to make my own – and now you can, too!
What is the cream in cream horns made of?
It's a very simple recipe consisting of heavy cream, vanilla extract, and powdered sugar. The cream filling isn't too creamy, and it isn't too sweet.
What is the pastry for cream horns?
I gave up on making my own pastry and just went with store-bought puff pastry, but frankly I don't have an issue with that. The cream filling is what I was more concerned with.
The pastry isn't too flaky, but it also isn't too thick.
What is the difference between a cannoli and a cream horn?
Cream horns are a puff pastry filled with a sweetened whipped cream.
Cannolis have a fried pastry shell filled with a denser ricotta mixture.
Ingredients for puff pastry cream horns
- 1 sheet frozen puff pastry, thawed
- 1 egg, room temperature (for an egg wash)
- 1 cup powdered sugar, divided
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
How to make cream horns
Making the pastry cones
Step 1: Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet crosswise into nine equal strips. Set aside.
Step 2: Spray 9 metal pastry cones with non-stick spray. Note: If you don't have pastry cones, make your own! Rip off 8-12″ long sheets of aluminum foil, fold in half, and roll each into a cone shape.
Step 3: Wind a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers a little so that there aren't any gaps.
After you've reached the end of the pastry, gently press the end to the top layer of pastry to prevent it from popping off while baking.
Step 4: Place them in the freezer for 20-30 minutes so that they'll hold their shape while baking.
Step 5: Place each pastry, seam side down, 2-3″ apart on each baking sheet – remember, the pastries will expand as they bake and you don't want them to touch. I recommend placing 4 on one baking sheet and 5 on another, placing them on a diagonal across the baking sheets.
Step 6: Create an egg wash by whisking together one egg with a teaspoon of water in a small bowl. Brush the top of each pastry with the egg wash to give them a nice golden brown sheen.
Step 7: Place 1/4 cup powdered sugar in a flour sifter or fine mesh sieve and coat the top of each pastry with a dusting of sugar.
Step 8: Bake for 15 minutes or until the tops are golden brown. Remove from the oven and allow to cool on baking sheet with the metal forms still inside.
You'll notice the forms will have pushed out of the pastries just a bit, due to the expansion of the pastry as it baked.
How to make the cream horn filling
While the pastries are cooling, prepare the cream filling. In a large bowl, whip the heavy cream until it forms soft peaks. Add vanilla and remaining 3/4 cup powdered sugar. Whip until it forms stiff peaks. Taste test it and add more powdered sugar if you'd like it a little sweeter.
Once pastries are completely cooled, fill a piping bag with the cream and squeeze with firm pressure into the pastry cavities. If desired, top with a little powdered sugar or drizzled chocolate. Keep refrigerated and enjoy!
Yes, you have to let them chill!
What I came to realize is that I wasn't going to know if it worked with the pastry until I made the pastry, made the filling, and placed them in the fridge for a while.
I tried one before it went in the fridge to cool both the pastry and the filling, and something didn't seem right.
Then I tried another after it had been in there for a couple hours and it tasted perfect. It brought me right back to my childhood.
If I could have changed into Batman pajamas and sat down in front of the TV with one to watch The California Raisins, I would have.
How to store cream horns
You need to keep cream horns chilled, so they should be stored in an airtight container in the fridge for up to 3 days. After that, the shell will start to get soft as it absorbs the cream filling.
Can you freeze cream horns?
Definitely! Place cream horns in single layers with parchment paper between them (optionally, also individually wrapped in plastic wrap) in a freezer-safe airtight container in the freezer for up to 2 months.
They thaw relatively quickly at room temperature or in the fridge, within an hour or so.
Making DIY pastry cones
I've used aluminum foil to form cones that you'll use to form the pastry around by ripping off 8-12″ long sheets of aluminum foil, folding them in half, and rolling each into a cone shape.
But if you want to be legit about this pick up these pastry cones (affiliate link).
So much easier! It'll save you time and your sanity. You can also use pastry tubes, like you see used for cannolis.
FAQs
Yes! I've used aluminum foil to form cones that you'll use to form the pastry around by ripping off 8-12″ long sheets of aluminum foil, folding them in half, and rolling each into a cone shape.
Definitely! Place cream horns in single layers with parchment paper between them (optionally, also individually wrapped in plastic wrap) in a freezer-safe airtight container in the freezer for up to 2 months. They thaw relatively quickly at room temperature or in the fridge, within an hour or so.
You need to keep cream horns chilled, so they should be stored in an airtight container in the fridge for up to 3 days. After that, the shell will start to get soft as it absorbs the cream filling.
Cream horns are a puff pastry filled with a sweetened whipped cream. Cannolis have a fried pastry shell filled with a denser ricotta mixture.
It's a very simple recipe consisting of heavy cream, vanilla extract, and powdered sugar. The cream filling isn't too creamy, and it isn't too sweet.
Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!
Homemade Cream Horns Recipe
Equipment
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg, room temperature
- 1 cup confectioners’ sugar (powdered sugar), divided
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Pastry horns
- Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet crosswise into nine equal strips. Set aside.1 sheet (1) frozen puff pastry
- Spray 9 metal pastry cones with non-stick spray. Note: If you don't have pastry cones, make your own! Rip off 8-12" long sheets of aluminum foil, fold in half, and roll each into a cone shape.
- Wind a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers a little so that there aren't any gaps. After you've reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking. Place them in the freezer for 20-30 minutes so that they'll hold their shape while baking.
- Preheat oven to 400°F and prepare two baking sheets with a non-stick silicone mats or parchment paper.
- Place each pastry, seam side down, 2-3" apart on baking sheet – remember, the pastries will expand as they bake and you don't want them to touch. I recommend placing 4 on one baking sheet and 5 on another, placing them on a diagonal across the baking sheets.
- Create an egg wash by whisking together one egg with a teaspoon of water in a small bowl. Brush the top of each pastry with the egg wash to give them a nice golden brown sheen.1 egg
- Place 1/4 cup powdered sugar in a flour sifter or fine mesh sieve and coat the top of each pastry with a dusting of sugar.1 cup (120 g) confectioners’ sugar (powdered sugar)
- Bake for 15 minutes or until the tops are golden brown. Remove from the oven and allow to cool on baking sheet with the metal forms still inside. You'll notice the forms will have pushed out of the pastries just a bit, due to the expansion of the pastry as it baked.
Cream filling
- While the pastries are cooling, prepare the cream filling. In a large bowl, whip the heavy cream until it forms soft peaks.1 cup (238 g) heavy cream
- Add vanilla and remaining 3/4 cup powdered sugar. Whip until it forms stiff peaks. Taste test it and add more powdered sugar if you'd like it a little sweeter.1 teaspoon pure vanilla extract1 cup (120 g) confectioners’ sugar (powdered sugar)
- Once pastries are completely cooled, fill a piping bag with the cream and squeeze with firm pressure into the pastry cavities. If desired, top with a little powdered sugar or drizzled chocolate. Keep refrigerated and enjoy!
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
This may be a stupid question but do you freeze the finished cream horns or just the pastry and make the cream when you thaw it out ?
You don’t freeze any of it :) The first step is referring to taking premade frozen puff pastry out of the freezer to thaw before you begin the recipe.
Pastry was way too thick. It never puffed up. I am not sure if it was the freezing before baking.
It sounds like there may have been something going on with the batch of puff pastry your purchased and not a fault of your own! Sorry to hear this.
I don’t know what happened, but somehow I failed making the filling. I whipped the cream exactly as the recipe said and carefully measured the powdered sugar and vanilla. I even chilled it before piping the pasties and yet my cream filling was super runny. I know it’s not a fault in the recipe, this isn’t even my first baking fail this month, but it’s still a little disheartening that I couldn’t get such a simple recipe right. I’m going to attempt this again tomorrow and I think I’ll try chilling the bowl before whipping the cream and see if that makes a difference.
How can you call them homemade? When they are made with boxes puff pastry. It’s just sad when you are looking for a real homemade recipe. To only find most use premade frozen items. At least use a quick pastry dough recipe. There is quite a few out there.
I usually have to end up just using two different recipes for each item when puff pastry is involved. But you do go to the trouble of homemade cones. But don’t at least post a link to a real pastry dough. Maybe two, one for quick and the other for regular pastry dough. The quick recipes work great and it tastes so much better than frozen boxes dough. Also none of the preservatives or other ingredients you can’t pronounce. Just an idea for those who love baking completely from scratch or can’t afford the store bought dough.
I call them homemade because I made them at home. Sounds like my blog might not be for you as I’m looking to make recipes easier and quicker for my readers and most people feel making their own puff pastry is too time-consuming for them.
I’d humbly suggest avoiding commenting with complaints and such a negative attitude toward someone who provided a free recipe, and simply seeking out another site that has what your looking for. Happy holidays to you, too.
You tell him Leslie. Jerk
I made them thank you turned out great
well said.
Google it and quit complaining.
Just made them today, and they was really, really good.
I’m so glad you enjoyed them – they’re a favorite of mine!
Wonderful and easy!
So glad that you enjoy them!
Have not made these yet, but I remember from the last century that bakery cream horns were filled with a cooked meringue and maybe that is why the idea of “too sweet” started. Can’t wait to try this recipe
That’s so interesting, I didn’t know that!
I made them and they were great nothing wrong with a little help from the boxes young man not all of us have the time nor the energy for all those other steps but you do it your way
and I’ll do it mine have a great bake
My husband love cream horns so I’m going to have a go to make them
I hope you both enjoy them!