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.
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 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 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 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 extract, 1 cup 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
I've used the aluminum foil method, but if you want to be legit about this pick up these pastry cones(affiliate link). So much easier!