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!
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.
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.
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.
Unfilled pastries can be kept for 3 days in an airtight container. To keep for longer, freeze, for up to a month in an air tight container.
If using my buttercream recipe, these pastries can be filled several hours ahead. Keep refrigerated. However, if you use whipped cream or pastry cream, filled not more than 30 minutes before serving.
Cream horn filled with my buttercream or Italian meringue buttercream can be frozen in an airtight container for up to a month. However when filled with whipped cream or pastry cream, these pastries can’t be frozen.
If you don’t have the correct molds, you could make pastry tubes instead. Just wrap the pastry strips around foil-wrapped, thick wooden dowels. Or you could even use old fashioned, round wooden pegs. Be sure to grease the foil. Ice cream cones wrapped in foil could also work.
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!
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Cream Horn Recipe
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 castor sugar
- 1 teaspoon 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
To make the pastry horns.
- Heat the oven to 400ºF/200ºC. Butter your moulds 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 mould 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 gelatine with ¼ cup water, stand 5 minutes then heat gently to dissolve.
- Allow it to cool to room temperature.
- Beat butter and sugar until light and creamy.
- Very gradually add the 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.