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Easy Cream Horns Using Puff Pastry

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Make flaky delicious cream horns super simply with the help of store bought puff pastry dough. We’ll show you how and give you some great ideas for filling them as well!

plate of golden cream horns with fluffy filling and dusted with powdered sugar

     There is just something about the flaky simplicity of cream horns. When you make them yourself you can fill them with whatever you want, so that is an added bonus. Luckily they don’t take much effort to put together and the process is kind of fun. You should try it for yourself!

    My dad has always been a cream horn fan.  For whatever reason we almost never had them though.

    It’s probably because the grocery store bakery version has to be made so they are shelf stable. The filling always feels like it’s leaving a coating on your teeth.

    So Little Dude and I thought it would be fun to make our own and share with him for father’s day.  What a good idea that was!

strips of puff pastry with two rolled around metal cone shaped molds

The molds

     I already had the molds, but if you don’t have them don’t let that be a deterrent. They are really inexpensive and can be used for more than just cream horns.

    I am looking forward to making some lady lock cookies closer to Christmastime. There are also cute ideas for making carrot shaped breads filled with egg salad for Easter.

    You could also use them to shape krumkake or roll and fill a pizzelle. So they are worth the price of roughly $10 for 16 cones.

golden brown puff pastry cream horns fresh from oven and cooling on molds

Tips for Removing Pastry from Forms

Spray the cones before you wrap them with pastry. It makes everything a bit more slippery, but they do come off more easily.

If your forms have a slight overlap where one side can slide over the other like ours, gently compress the top to shrink it a bit and then give it a slight twist. The cream horn should slide right off!

cream horns filled with white filling and dusted with powdered sugar on baking tray

Filling Ideas

Traditionally cream horns would be filled with whipped cream and sprinkled with powdered sugar. Cream cheese whipped cream would be another wonderful option.

I wish now that I had whipped up some mocha whipped cream to fill a few. That would be an amazing treat alongside a cup of coffee.

We filled this batch of cream horns with whipped cream cheese frosting. It is super fluffy and not overly sweet, so it made a fabulous filling.

hand holding cream horn ready to eat

For a more stable option if they are going to be sitting out for a while, you could always use buttercreamItalian meringue buttercream would be a great in between option.

No matter which filling you choose, the final product benefits from some time together.  So if possible, fill them and chill them in the refrigerator for a couple of hours before serving.

It not only gives the filling a chance to set up a bit, but also improves the texture of the pastry. They will be an  extra special treat for sure!

Little Dude and I made a video to show you how easy it really is. Feel free to watch us or just dive in and make them for yourself!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 12 Cream Horns

Easy Cream Horns Using Puff Pastry

baking sheet filled with flaky cream horns and fluffy filling

There is just something about the flaky simplicity of cream horns. When you make them yourself you can fill them with whatever you want, so that is an added bonus. Luckily they don't take much effort to put together and the process is kind of fun. You should try it for yourself!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 sheet puff pastry
  • 4 Tablespoons powdered sugar
  • Filling of your choice

Instructions

  1. Lightly roll out the puff pastry. 
  2. Using a large knife or pizza cutter, cut the pastry into 12 strips.
  3. Lightly spray the cream horn molds. 
  4. Wrap a strip of dough around each of them, starting at the pointy tip and slightly overlapping the layers as you go. Gently press the end of the dough strip into the dough next to it.  Wet a finger to help attach it if needed.
  5. Once all of the cones are wrapped and on the baking sheet, place it in the freezer while the oven preheats to 400°F.
  6. Bake for 12-15 minutes or until they reach a light golden brown.  Cool them on the mold for 15 minutes, then slide off and cool completely before filling.
  7. Fill with your favorite frosting or whipped cream.  Chill for at least a couple of hours before serving. 

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 6mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

There is just something about the flaky simplicity of cream horns. When you make them yourself you can fill them with whatever you want, so that is an added bonus. Luckily they don't take much effort to put together and the process is kind of fun. You should try it for yourself!

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Ginger

Thursday 25th of February 2021

I'd love to make these, but your recipe has no instructions! What temperature and for how long did they bake?

Carlee

Friday 26th of February 2021

I am so sorry, I'm not sure how that happened! They are there now. I am sorry for the inconvenience!

Big Rigs 'n Lil' Cookies

Tuesday 8th of September 2020

I need to get some puff pastry in the house so I can make these!

Carlee

Monday 14th of September 2020

Do it!

Unknown

Wednesday 29th of July 2020

where to buy molds

Carlee

Saturday 1st of August 2020

I ordered mine on Amazon, but baking supply shops should carry them as well.

Andrea Nine

Wednesday 1st of July 2020

Puff Pastry perfection my friend. They’re gorgeous! Have a beautiful 4th and thanks again.

Carlee

Thursday 2nd of July 2020

Thank you so much, have a fabulous 4th!

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