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
