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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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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On a floured surface, roll out puff pastry and cut each sheet into 4 even strips.
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Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.
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Bake for 12 minutes until light golden brown. Let cool on molds 20 minutes, then remove.
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For filling, cream butter and shortening. Add powdered sugar, fluff, vanilla, and cream. Beat until fluffy.
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Pipe or spoon filling into cooled pastry horns from both ends.
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Store filled cream horns at room temperature for up to 3 days.
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