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Homemade Cream Horns Recipe

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4.2 from 6 reviews

Homemade Cream Horns are a delightful and elegant dessert featuring flaky puff pastry filled with a luscious, sweet cream cheese and whipped topping mixture. This recipe offers a lighter option with less sugar than store-bought alternatives, making it a perfect treat for gatherings and parties where everyone will be reaching for seconds.

Ingredients

Puff Pastry

  • 1 sheet frozen puff pastry, thawed

Filling

  • 4 ounces cream cheese, softened
  • 3 tablespoons white sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 tablespoon confectioners’ sugar, or more as needed (Optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it is hot and ready for baking the puff pastry horns.
  2. Prepare Puff Pastry: Unfold the thawed puff pastry sheet on a clean surface and use a pizza cutter to slice it into 6 even strips. These strips will be wrapped around the molds to form the horn shape.
  3. Wrap Pastry Around Molds: Starting at the pointed end, carefully wrap each puff pastry strip around a conical cream horn mold. Place the rolled molds on a baking sheet with the end of the dough strip facing down to secure it during baking.
  4. Bake Pastry Horns: Bake the wrapped molds in the preheated oven for about 12 minutes, or until the puff pastry turns golden brown and crisp.
  5. Cool and Remove Molds: Once baked, remove the cream horns from the oven and allow them to cool to room temperature for about 20 minutes. When cool, carefully slide off the molds to retain the hollow horn shape.
  6. Make Filling: In a mixing bowl, beat the softened cream cheese and white sugar together with an electric mixer on medium speed for about 1 minute until smooth. Add the lemon juice and vanilla extract, then beat until fully blended.
  7. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture until the filling is smooth and fluffy, creating a light and airy texture perfect for piping.
  8. Fill the Horns: Fill a pastry bag with the cream filling and evenly pipe it into each cooled horn, filling them generously but carefully.
  9. Finishing Touch: Dust the filled cream horns with confectioners’ sugar if desired, adding a sweet decorative finish.
  10. Chill Before Serving: Refrigerate the filled cream horns for at least 30 minutes before serving to allow the filling to set and flavors to meld beautifully.

Notes

  • If cream horn molds are unavailable, you can create makeshift molds by shaping heavy-duty aluminum foil into cones.
  • Ensure the puff pastry is well thawed before working with it to avoid cracking or tearing.
  • For extra flavor, consider adding a teaspoon of finely grated lemon zest to the filling mixture.
  • Serve cream horns chilled for the best texture and flavor.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Find it online: https://bitezly.com/homemade-cream-horns-recipe/