Description
Let’s talk about cream horns—those golden, flaky pastry tubes filled with luscious, sweet cream. If you’ve ever walked past a bakery window and felt the irresistible pull of these beauties, you know what I’m talking about.
Ingredients
For the Pastry Shells:
- 1 package puff pastry (thawed but cold)
- 1 egg (for egg wash)
- 2 tbsp water
- ¼ cup granulated sugar (for sprinkling)
- Butter or non-stick spray (for greasing)
For the Sweet Cream Filling:
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 4 oz cream cheese (softened, for stability)
Optional Add-Ins:
✔ Chocolate Drizzle – Melted chocolate for extra decadence.
✔ Lemon Zest – A citrusy twist for freshness.
✔ Nutella or Biscoff Spread – For a gourmet touch.
Instructions
Preheat your oven to 400°F (200°C). Lightly grease cream horn molds or use homemade molds by wrapping aluminum foil around a cone shape.
Roll out the puff pastry slightly, then cut it into ½-inch wide strips. Starting at the tip of the cone mold, wrap the strips around, overlapping slightly.
Whisk together egg and water, then brush the pastry with the mixture. Sprinkle with granulated sugar and place the horns on a parchment-lined baking sheet.
Bake for 12–15 minutes until golden brown and crispy. Let them cool slightly before carefully removing them from the molds.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add whipping cream, whipping until stiff peaks form.
Spoon the cream into a piping bag and fill each pastry horn generously. Dust with powdered sugar, drizzle with chocolate, or add a sprinkle of cinnamon if you like.
Take a bite and savor the crisp, buttery pastry and silky, sweet filling—pure perfection!