In this creamy, buttery cream horn recipe, crisp puff pastry horns get filled with a lush vanilla cream for a decadent treat that will transport you to bakery bliss. With an irresistibly light and airy filling wrapped up in flaky layers of golden pastry, these cream horns are sheer perfection.
The combination of textures and flavors is what makes this classic dessert so swoon-worthy. With each bite, you get the satisfying crunch of the delicate puff pastry exterior giving way to pillowy clouds of smooth, sweet cream. It’s a dessert that’s both nostalgic and indulgent.
Why You’ll Love This Cream Horn Recipe:
Easy to make with store-bought puff pastry
That addictive flaky, buttery pastry exterior
Light-as-air marshmallow cream filling
Fun to make with kids
Perfect for entertaining or holidays
Can be made ahead of time
Cream Horn Ingredients:
Frozen puff pastry sheets, thawed
Unsalted butter, softened
Vegetable shortening
Powdered sugar
Marshmallow fluff/creme
Vanilla extract
Heavy cream (optional)
How to Make Cream Horns:
Roll out thawed puff pastry and cut into strips. Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.
Bake rolled pastry cones until golden brown. Let cool on molds, then carefully remove.
Make cream filling by whipping together butter, shortening, powdered sugar, marshmallow creme, vanilla, and heavy cream until fluffy.
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