Cream Horns
Cream Horns
Crisp on the outside, creamy on the inside — these classic cream horns are a beautiful, delicate treat. Made with light, flaky puff pastry and filled with sweet whipped cream, they look impressive yet are surprisingly simple to make.
Each buttery horn bakes into a golden spiral, ready to be filled with smooth, cloud-like cream. Perfect for celebrations, tea time, or spring baking projects.
Kids especially enjoy brushing the dough with egg wash, sprinkling sugar, and piping the fluffy cream into the cooled pastry horns.
Why You’ll Love These Cream Horns
These pastries are crisp, airy, and just sweet enough.
The dough requires no mixing — just simple cutting and wrapping — and the cream filling comes together in minutes.
They bake quickly, cool beautifully, and look elegant on any dessert table.
Best of all, they can be filled with classic sweet cream, berry cream, or even lighter spring fillings like lemon or vanilla cream.
Ingredients:
- 1 package (17.3 oz) puff pastry sheets
- 1 egg
- 1 tablespoon water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- additional powdered sugar for dusting
- water for moistening the edges
- 8–18 large cream horn molds
Creative Process
- Prepare the dough.
Defrost the puff pastry according to package instructions.
- Prepare the baking trays.
Preheat the oven to 400°F (200°C).
Line two baking sheets with parchment paper and set aside.
- Cut the pastry.
Unfold one pastry sheet. Cut into 9 even strips. A pizza cutter works especially well for this.
- Wrap the molds.
Lightly moisten the edge of each strip with water.
Place a cream horn mold at the end of the strip and begin wrapping the pastry around the mold, overlapping by about ¼ inch.
Pinch the tip to secure the cone shape. Repeat with remaining strips.
- Bake.
Arrange the wrapped molds on the baking sheet, leaving space between them.
Brush with egg wash (1 egg mixed with 1 tablespoon water).
Bake for 15 minutes, turning the tray halfway through, until golden brown.
- Cool.
Let the horns cool slightly.
Using a kitchen towel, gently remove the molds and place the empty pastry shells on a wire rack to cool completely.
- Make the cream filling.
In a bowl, whip the heavy cream until soft peaks form.
Add powdered sugar and continue beating until firm peaks form.
Transfer the cream to a piping bag.
- Fill the horns.
Pipe cream into each cooled pastry horn.
Dust with powdered sugar before serving.
Storage Tips
Cream horns are best enjoyed the same day.
Store filled horns in the refrigerator for up to 24 hours.
Unfilled pastry shells can be stored in an airtight container for 2–3 days.
See how we cooked this in class
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Explore more in our Kids Cooking Classes or in the Seasonal Recipe Book.
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