Puff Pastry Cream Horns

by Sheryl

Prep Time: 30m | Bake/Cook Time: 20m | Yield: 8 servings | Freeze: 30 minutes

With only five-ingredients, you can be able to whip up these cuties. Puff Pastry Cream Horns also known as Italian Cream Horns are a fun dessert. Golden, flaky horns filled with whipped cream, custard, or buttercream icing. Kids and adults are all going crazy over these delicious wonders! They are surprisingly easy to make, you can even ask the kids to help out!

Ingredients

1 sheet frozen puff pastry, thawed
1 egg
1 cup heavy cream
1/2 cup divided Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract

How to make Puff Pastry Cream Horns

Step 1: Start by greasing 8 cream horn metal cones or metal cannoli forms.

Step 2: Cut in half-inch wide strips the puff pastry with a knife or rolling cutter.

Step 3: Starting at one end, wind pastry around the cone, overlapping layers in spiral form. Do this for the rest and cover. Place in the fridge for at least 30 minutes.

Step 4: Prepare the oven. Preheat it to 400 degrees F.

Step 5: Mix the egg with a teaspoon of water to make an egg wash just before baking. Brush the puff pastry with the egg wash and sprinkle about 3 tbsp powdered sugar on all sides. Transfer them on a parchment-lined baking pan, seam side down.

Step 6: Place inside the preheated oven and bake for about 20 minutes or until golden brown.

Step 7: When done, remove from the oven and let the cones cool on metal forms.

Step 8: Meanwhile, whip the heavy cream until soft peaks form to make the filling. Add in the rest of the confectioner’s sugar and vanilla and whip more until stiff.

Step 9: Pipe the cooled pastry with cream and refrigerate.

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