Cream Horns

Cream horns are a very easy and popular pastry. As long as you have the the molds which are available at all good kitchen stores the options are endless.

Why you'll love this recipe

Cream horns are a delicious little pastry created in the shape of a cone. Usually made using puff pastry, these pastries can be filled with anything you like.

Often you will find these pastries filled with a little jam, cream (fresh or this delicious Italian meringue buttercream) and topped with a little bit of fruit like raspberries or strawberries. But these pastries are so versatile because fillings are only limited to your imagination!

In Italy, these crispy pastries are known as "cannoncini" and can be filled with whipped cream, Italian pastry cream or mascarpone cream. You find them in all the pastry shops and are a traditional treat after Sunday lunch.

These are a wonderful bite size treat that is perfectly delicate. They are only about 2 inches or 5cm in length.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients

All you need is:-

• puff pastry
• powdered (icing) sugar
• butter for greasing molds
• milk for glazing
• raspberry jam
• filling - whipped cream, buttercream or Italian pastry cream
• raspberries for decorating

I have provided a recipe for an old fashion buttercream if you would prefer.  This is a pastry that will freeze very well when made with buttercream.

Instructions

Using store bought puff pastry sheets make this a very simple dessert. I use pre-rolled puff pastry that comes in 9 inch (23cm) square sheets. Cut into strips and wind around buttered molds.

Molds for this pastry are available at good kitchenware stores or on Amazon.

Tips for success and FAQ's

When baking, be sure to put the pastry end side down so that it doesn't pop up during cooking.

If you like this kind of dessert, I know you would also love my krumkake. Pastry, cream and fruit are the perfect dessert! These Cream Horns fit the bill perfectly!

Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

Cream Horns Recipe

Cream horns are a very easy, popular pastry using store bought puff pastry. Cream horn molds are available at good kitchenware stores or online.

5 from 49 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Servings:20 cream horns

Author: Marcellina

Ingredients

To make the pastry horns

• ▢ 2 puff pastry sheets
• ▢ 2 tablespoons powdered (icing) sugar
• ▢ 1 tablespoon milk

Old Fashion Buttercream (optional):

• ▢ 1 cup (2 sticks/250 grams) unsalted butter
• ▢ ¾ cup superfine (castor) sugar
• ▢ 1 teaspoon powdered gelatine
• ▢ ¼ cup water
• ▢ ½ teaspoon cream of tartar optional
• ▢ ¼ cup cold water extra

To assemble cream horns

• ▢ ¼ cup raspberry jam
• ▢ buttercream, whipped cream or pastry cream
• ▢ powdered (icing) sugar for dusting

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Instructions

To make the pastry horns.

• Heat the oven to 400ºF/200ºC. Butter the molds well.
• Dust a sheet of thawed puff pastry with 1 tablespoon sifted powdered (icing) sugar then cut into strips - between ⅓ to ½ inch or 1cm thick.
• Fold the pastry over the end of the mold wind the pastry around the mould overlapping slightly. One strip will not reach the top of the mold and these will make a bite size pastry. But you can add more strips to make large cream horns.
• Place on a baking paper lined baking tray with the end of the pastry down so that it doesn't pop up during baking. Brush lightly with milk.
• Bake for 10-15 minutes until crisp and lightly browned.
• Remove and cool until ready to fill.

To fill cream horns

• Using a teaspoon place a small amount of jam in the bottom of the pastry horn. Then fill with buttercream, whipped cream or Italian pastry cream using a piping bag.
• Finish off with a half a raspberry and dust the cream horns with extra sifted powdered (icing) sugar.

Old fashion buttercream (optional)

• This will make lots of buttercream but any left over can be used to ice cakes or cupcakes or frozen for later use.
• Mix powdered gelatine with ¼ cup water, stand 5 minutes then heat gently to dissolve.
• Allow it to cool to room temperature.
• Beat unsalted butter and superfine sugar until light and creamy.
• Very gradually add the dissolved gelatine mixture.
• Once this is incorporated gradually add the cold water and cream of tartar, if using. By this stage the cream should be white and fluffy.
• Make ahead and refrigerate until required. The cream will need to be removed from the refrigerator for a few hours to allow it to soften to a creamy consistency. The time this will take will depend on your climate.

Nutritional Information Per Serving

Calories: 232kcal | Carbohydrates: 15g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 64mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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