Why You’ll Love This Recipe
Cream horns are a delicious and elegant pastry that are easier to make than you might think. The puff pastry bakes up golden and crisp, while the creamy filling adds a rich, indulgent touch. With just a few ingredients and minimal prep time, you can enjoy these treats fresh out of the oven in under 40 minutes. Plus, they’re versatile—serve them chilled or at room temperature, and they’re perfect for any dessert table.
Ingredients
- 1 package puff pastry (2 sheets per package, making about 32 cream horns)
- For the Cream Filling:
- 1 cup Crisco
- 1 cup butter
- 4 cups powdered sugar
- 4 teaspoons vanilla
- 3/4 cup marshmallow creme
- Sugar or Xylitol sugar substitute for sprinkling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Thaw and Prep the Puff Pastry
- Thaw the puff pastry according to the package instructions. Each sheet yields about 15-16 cream horns.
2. Preheat and Slice
- Preheat the oven to 400°F. Lay out the puff pastry and slice it into half-inch strips.
3. Wrap and Sprinkle
- Wrap each strip of pastry around a cream horn mold, leaving the larger end open. Spray with butter-flavored Pam and sprinkle with sugar (or sugar substitute).
4. Bake
- Bake the wrapped pastry on a lightly greased baking sheet for 10-12 minutes, or until golden brown. Remove from the oven and allow them to cool.
5. Prepare the Cream Filling
- In a mixing bowl, cream together the Crisco and butter. Gradually add the powdered sugar, mixing until smooth. Stir in the marshmallow creme and vanilla extract until the filling is light and fluffy.
6. Cool and Fill
- Let the baked cream horns cool completely before filling them with the cream filling. Once cooled, use a pastry bag to fill each horn with the creamy mixture.
7. Assemble and Serve
- Serve the cream horns fresh or chill them in the refrigerator before serving. Enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Rest Time: 10 minutes
- Total Time: 32 minutes
- Yield: 32 cream horns
Variations
- Gluten-Free: To make these cream horns gluten-free, simply use gluten-free puff pastry and ensure that the marshmallow creme and powdered sugar are certified gluten-free.
- Flavor Twist: You can add a few tablespoons of cocoa powder or melted chocolate to the cream filling for a chocolate version.
- Flavored Cream: Mix in some lemon zest or almond extract to the filling for a different flavor profile.
- Mini Cream Horns: For bite-sized versions, use mini cream horn molds and cut the puff pastry strips into smaller pieces.
Storage/Reheating
- Storage: Store leftover cream horns in an airtight container at room temperature for up to 2 days. If you plan to store them for longer, keep them in the refrigerator for up to 4 days.
- Reheating: If you prefer them warm, reheat the empty baked shells in the oven at 350°F for about 5 minutes before filling them with the cream.
FAQs
1. Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly in this recipe. Just make sure to thaw it properly before using.
2. Can I freeze cream horns?
Yes, you can freeze the filled cream horns. Wrap them tightly in plastic wrap or foil and freeze for up to 1 month. To serve, thaw them in the refrigerator or at room temperature.
3. Can I make the cream filling ahead of time?
Yes, the cream filling can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a quick stir before using.
4. Can I use a different filling?
Absolutely! You can fill the horns with whipped cream, custard, or even fruit preserves if you prefer a different flavor.
5. Can I use a different sweetener for the cream?
Yes, you can substitute the sugar with your preferred sweetener, like Xylitol or Stevia. Just make sure to adjust the measurements according to the sweetener you’re using.
6. How do I know when the puff pastry is done baking?
The puff pastry is ready when it’s golden brown and crisp. If you’re unsure, insert a toothpick or fork into the center to ensure it’s fully cooked.
7. Can I use a different fat in the cream filling?
You can substitute Crisco with vegetable shortening or a different solid fat if preferred. For a richer flavor, you could use more butter instead.
8. How can I make these ahead of time?
You can prepare the pastry shells ahead of time, bake them, and store them in an airtight container. Fill them with the cream just before serving.
9. How can I make them less sweet?
To reduce the sweetness, you can cut back on the powdered sugar in the cream filling or use a sugar substitute like Stevia or Monk Fruit.
10. Can I decorate the cream horns?
Yes, feel free to decorate the cream horns by dusting them with powdered sugar, drizzling melted chocolate on top, or adding sprinkles for extra flair.
Conclusion
Easy Homemade Cream Horns are a delightful treat that’s sure to impress anyone who tastes them. With their golden, flaky pastry and creamy filling, they’re perfect for any occasion, from casual gatherings to special celebrations. Make them ahead of time for a quick dessert or serve them fresh for a fun, delicious indulgence. Whether you’re making them for a party, holiday, or just because, these cream horns will quickly become a favorite!
Easy Homemade Cream Horns Recipe
- Total Time: 32 minutes
- Yield: 32 cream horns
- Diet: Vegetarian
Description
Easy Homemade Cream Horns are a delightful dessert with flaky puff pastry and a smooth, creamy filling, perfect for any occasion. They’re simple to make and sure to impress your guests with their golden, crispy exterior and indulgent filling.
Ingredients
1 package puff pastry (2 sheets per package, making about 32 cream horns)
For the Cream Filling:
1 cup Crisco
1 cup butter
4 cups powdered sugar
4 teaspoons vanilla
3/4 cup marshmallow creme
Sugar or Xylitol sugar substitute for sprinkling
Instructions
- Thaw the puff pastry according to package instructions. Preheat the oven to 400°F (200°C). Slice the puff pastry into ½ inch strips.
- Wrap each strip around a cream horn mold, leaving the larger end open. Spray with butter-flavored Pam and sprinkle with sugar or sugar substitute.
- Bake for 10-12 minutes or until golden brown. Allow to cool.
- In a mixing bowl, cream together Crisco and butter. Gradually add powdered sugar, then stir in marshmallow creme and vanilla extract. Mix until smooth and fluffy.
- Let the pastry shells cool completely before filling with the cream. Use a pastry bag to fill each horn with the cream mixture.
- Serve immediately or chill before serving. Enjoy!
Notes
For a gluten-free version, use gluten-free puff pastry and ensure marshmallow creme and powdered sugar are certified gluten-free.
For a chocolate twist, add cocoa powder or melted chocolate to the cream filling.
For a citrusy flavor, mix lemon zest or almond extract into the filling.
For mini cream horns, use mini molds and cut the pastry into smaller pieces.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream horn
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
