Transfer cream to a piping bag and pipe into cooled pastry cones from each end.
Enjoy cream horns immediately or store at room temperature for 2-3 days.
Tips for Perfect Cream Horns:
Use quality puff pastry for best flakiness
Don’t overfill pastry or cream will ooze out
Pipe from both ends for even cream distribution
Add heavy cream for an extra lush, pipeable filling
Dust with powdered sugar or drizzle with chocolate for extra flair
How to Store:
Keep filled cream horns in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions:
What is the difference between cream horns and cannoli?
While both are cylindrical pastries, cannoli feature a fried crisp shell filled with sweetened ricotta, while cream horns use puff pastry and a marshmallow-based cream.
Can I make cream horns ahead of time?
Yes, you can store unfilled baked cream horn shells at room temperature for 2-3 days before filling. Or pipe in cream filling the day before serving.
Can I use a different type of cream for the filling?
Absolutely! Try swapping in flavors like chocolate, lemon, or raspberry for the filling.
With their crisp yet tender puff pastry exterior and lusciously light cream filling, these homemade cream horns are an elegant yet nostalgic dessert made for sharing. You’ll fall in love with their bakery-worthy simplicity and amazing flavors!
Ingredients
2 boxes puff pastry dough thawed
1 tablespoon water
1/2 cup unsalted butter softened
1/2 cup vegetable shortening
3 cups powdered sugar
3 cups marshmallow fluff
1 teaspoon vanilla extract
2 tablespoons heavy cream optional
Instructions
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