What is a CREAM HORN? A Cream Horn is a dessert made of a flaky or puff pastry dough and filled with whipped cream. The horn shape is made by winding and overlapping pastry strips around a conical (cone-shaped) mold. After baking, a spoonful of jam or fruit is added and the horn is then filled with whipped cream that has been flavored or left plain. The horn can also be moistened and sprinkled with sugar before baking, for a sweeter, crisp shell. Don’t spend anymore money buying these at your local bakery or grocery stores, try making them at home using my tutorial/recipe. Give these flakey treats a try, you’ll be so glad you did, PLUS they’re fun to make. 😉
This recipe will make 6 Cream Horn shells.
1 pkg. Puff Pastry dough, slightly thawed ( I used only 1 sheet)
1 Egg, beaten
1/2 cup granulated Sugar
Favorite cream filling
Begin by carefully unrolling the puff pastry dough. You will notice 2 “fold” lines.
NOTE: I don’t completely thaw the dough out, otherwise it’ll be too soft to handle.
Using a sharp knife or pizza cutter, cut straight down those fold lines. Now you’ll end up with 3 sections. Cut these sections into halves. Then cut those sections into halves again. Eventually, you will end up with 4 strips per section, totaling 12 strips, as show below. I used 2 strips per horn.
Grease your horn mold with some shortening, I just wiped it with a napkin that I dipped into some shortening. Now, starting at the tip of the horn mold, take one strip of dough and start winding upward, overlapping the dough as you turn the mold. You will need another piece of dough to complete the wrapping. Seal the ends with a bit of water. Be careful NOT to overlap the dough at the top of the mold, otherwise the dough will bake onto that part of the mold causing it to be difficult to remove. Continue until you have all 6 molds covered.
Preheat the oven to 400°. Now beat the egg with a fork and then carefully brush the this over the horn. Take the sugar and spoon it all over the egg brushed horn; this will help the sugar adhere and also give it a nice golden color. Do each horn one by one, into the egg and then into the sugar.
Place the finished horns onto a parchment lined baking sheet OR Silpat silicon liner. Continue the process with the rest of the horns. When done, place into preheated oven and bake for 15 – 17 minutes or until golden in color and crisp.
Once the horns are done baking, allow them to cool slightly, and then once they are comfortable to the touch, slowly and carefully remove the molds from the horns, using a twisting back and forth motion. Place onto a cooling rack to cool completely.
NOTE: Be careful not to allow the dough to go over the top edges of the horn molds, as you wind the dough around it, I did this once and it was rather complicated to remove the horn molds with cracking the tops.
TIP: If you don’t have Cream Horn molds, don’t fret! Take a package of SUGAR type ice cream cones, and wrap each one with aluminum foil. Make sure to smooth the foil out and all around the cone overlapping the top edge, VOILA! Grease the foil and continue with the instructions above.
Now, once the horns have completely cooled, fill them with your favorite cream filling, fruit or ice cream.
Here’s a filling that I’ve used.
Mix together 1/2 cube of softened Cream cheese (4 oz.) with 3 Tablespoons of granulated sugar and 1/4 teaspoon Salt. Using a hand mixer, mix this until soft, creamy, and smooth. Add 1/2 teaspoon Vanilla extract and blend well. Add in up to 1 (8 oz. tub) of Cool Whip topping. Add enough for your desired consistency. Fold these ingredients together until thoroughly combined. Place this mixture into a ziploc bag, cut a corner off with a scissor and squeeze this mixture into each horn. Dredge with powdered sugar and serve! Do not prefill the horns or they will become soggy. They are best when served right away. Store unfilled horns in a covered container.