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A fun, easy, and tasty pastry, these Cream Horns are a classic treat that you will absolutely love. Puff pastry baked and filled with vanilla and chocolate whipped cream, a combination you can’t resist.

Close up of one of the filled Cream Horns on plate.

If you have never tried Cream Horns, now is the time. These beauties are super flavorful, easier than they look, and just an all-around fun recipe to make.

We love having them for breakfast with a cup of coffee or a nice light dessert. They are really perfect for any time of the day because they just taste so good.

We love to mix up the flavor fillings and often do plain vanilla and then a chocolate to give a little variety to our family or guests. Because who can resist either?

These take minimal and easy-to-find ingredients and are done in under an hour. They are also fun to make when you have little hands around, they love wrapping and filling this Cream Horn Recipe.

So if you’ve been looking for a fun treat to add to your menu rotation, I highly suggest that you make a batch of my Cream Horns. You’ll want to keep making them over and over.

Some of my other favorite breakfast/dessert recipes that we have on our site include: Cherry Danish, Honey Bun Bread Pudding and Pistachio Muffins.

Stacked Cream Horns on turquoise plate.

WHY THIS RECIPE WORKS:

  1. Easier to make than they look.
  2. Makes a large batch to feed a crowd.
  3. You can easily customize the filling.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • Egg
  • Water
  • Puff pastry
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Heavy cream
  • Unsweetened cocoa powder

Ingredients needed to make Cream Horns.

HOW TO MAKE CREAM HORNS:

  1. Preheat the oven to 400 degrees F. Line baking with parchment paper and set aside.
  2. Lightly spray the cream horn molds with non-stick cooking spray, set aside.
  3. Whisk together the egg and water in a small bowl, set aside.
  4. Doing one at a time, unfold one of the puff pastry sheets. Using a rolling pin, flatten it out.
  5. Cut the pastry into 8 1-inch sections, discarding any scraps. Starting at the tip of one of the molds, begin to wrap a pastry strip around the mold. Gently pressing together to seal. Then, place the molds seam side down onto a prepared baking sheet.
  6. Next, using your egg wash, brush the exposed pastry until coated.
  7. Place in the oven and bake for 14-16 minutes until puffed and slightly golden brown. Once done, remove from the oven and let them cool on the baking sheet while still in the mold.
  8. These will need to be baked in batches, so continue to wrap your molds while your batches are baking.
  9. Once all of the horns are baked, transfer them to a wire rack to completely cool.
  10. While the horns cool, make the filling. In the body of a stand mixer fitted with the whisk attachment, add the cream cheese and whip until smooth.
  11. Next, a little at a time add in the powdered sugar until fully combined, making sure to scrape down sides if needed. Then stir in the vanilla extract.
  12. Slowly stream in the heavy cream until it is completely mixed in. Scrape down the sides of the mixer, then place the mixer speed on medium-high and whip until stiff peaks form, this will take roughly about 1 minute.
  13. Remove half of the cream and place into a bowl, then add the cocoa powder to the remaining cream in stand mixer and mix it in until combined.
  14. If desired you can lightly dust your horns with powdered sugar.
  15. Using a pastry bag with an open star tip (or any tip or even a plastic bag with the corner cut off) fill the cream horns with the cream. Filling half of the cream horns with the vanilla cream and the other half with the chocolate cream.
  16. Serve immediately.

Step by step photos on how to make Cream Horns.

DO I HAVE TO USE THE CHOCOLATE FILLING?

We love having a mixture of the chocolate filling, but you can use all vanilla if you’d like. We also like to use other fillings such as a cannoli filling, buttercream, stabilized whipped cream, etc.

You can really fill these with what you want. Just make sure that it is sturdy enough to hold the filling.

CAN I ADD ANYTHING TO THE TOPS OR SIDES OF THESE?

You can absolutely do that if you want to give these a little more flavor or make them a little more eye appealing. Some of our favorite ideas include:

  1. Drizzle with your favorite chocolate
  2. Dip the ends in crushed pistachios
  3. Dip ends in mini chocolate chips
  4. Color your filling for other occasions

DO I HAVE TO USE PUFF PASTRY?

Yes, puff pastry is essential for this recipe. You do not want to use another homemade dough or crescent dough. You want the puffed-up texture that puff pastry will give you for these.

Overhead of pastries on plate stacked.

HOW TO STORE:

We do not recommend storing these after they are made unless you plan on freezing them immediately. The filling is not stable enough to withstand any storage in the refrigerator.

To freeze these Cream Horns, place the horns filled in a freezer container, and they will keep for 3 months. These are great eaten frozen, or you can defrost them for 5-10 minutes before serving.

TIPS AND TRICKS:

  • You can use both chocolate and vanilla or one or the other, or see some other filling suggestions above.
  • Top or dip these in other things, see above for ideas.
  • You can flavor your cream filling with other extracts such as orange, almond, peppermint, or strawberry.
  • These can be frozen, see above on how to do that.
  • Make sure that you use puff pastry and that it is thawed.
  • This makes a large batch, but you can double it to serve a crowd.

Hand holding up one of the pastries filled with the chocolate filling.

Love a great breakfast or dessert recipe that is super simple and absolutely tasty? These Cream Horns are exactly what you’ve been looking for.

If you like this recipe you might also like:

If you’ve tried these CREAM HORNS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.67 from 3 votes

Cream Horns

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 16 minutes
Total: 46 minutes
A fun, easy and tasty pastry, these Cream Horns are a classic treat that you will absolutely love. Puff pastry baked and filled with vanilla and chocolate whipped cream, a combination you can't resist.
Servings 32

Ingredients
  

Instructions

  • Preheat the oven to 400 degrees F. Line baking with parchment paper and set aside.
  • Lightly spray the cream horn molds with non-stick cooking spray, set aside.
  • Whisk together the egg and water in a small bowl, set aside.
  • Doing one at a time, unfold one of the puff pastry sheets. Using a rolling pin, flatten it out.
  • Cut the pastry into 8 1-inch sections, discarding any scraps. Starting at the tip of one of the molds, begin to wrap a pastry strip around the mold. Gently pressing together to seal. Then, place the molds seam side down onto a prepared baking sheet.
  • Next, using your egg wash, brush the exposed pastry until coated.
  • Place in the oven and bake for 14-16 minutes until puffed and slightly golden brown. Once done, remove from the oven and let them cool on the baking sheet while still in the mold.
  • These will need to be baked in batches, so continue to wrap your molds while your batches are baking.
  • Once all of the horns are baked, transfer them to a wire rack to completely cool.
  • While the horns cool, make the filling. In the body of a stand mixer fitted with the whisk attachment, add the cream cheese and whip until smooth.
  • Next, a little at a time add in the powdered sugar until fully combined, making sure to scrape down sides if needed. Then stir in the vanilla extract.
  • Slowly stream in the heavy cream until it is completely mixed in. Scrape down the sides of the mixer, then place the mixer speed on medium-high and whip until stiff peaks form, this will take roughly about 1 minute.
  • Remove half of the cream and place into a bowl, then add the cocoa powder to the remaining cream in stand mixer and mix it in until combined.
  • If desired you can lightly dust your horns with powdered sugar.
  • Using a pastry bag with an open star tip (or any tip or even a plastic bag with the corner cut off) fill the cream horns with the cream. Filling half of the cream horns with the vanilla cream and the other half with the chocolate cream.
  • Serve immediately.

Video

Notes

  1. You can use both chocolate and vanilla or one or the other or see some other filling suggestions above.
  2. Top or dip these in other things, see above for ideas.
  3. You can flavor your cream filling with other extracts such as orange, almond, peppermint or strawberry.
  4. These can be frozen, see above on how to do that.
  5. Make sure that you use puff pastry and that it is thawed.
  6. This makes a large batch, but you can double it to serve a crowd.

Nutrition

Calories: 174kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 66mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 321IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.5mg
Nutrition Disclaimer
Course Breakfast, Dessert
Cuisine American

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4.67 from 3 votes (3 ratings without comment)

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