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Easy Cream Horns
Candy

Cream Horns

These seemingly complicated cream-filled puff pastry horns are surprisingly simple to make and will be a showpiece on any table. They're light, creamy, and crunchy all in one bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Servings: 18
Course: Breakfast, Dessert, Snack
Cuisine: American, Austrian, French, German, Italian
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

For Pastry:
  • 1 box frozen puff pastry sheets thawed per box instructions
  • 1-2 Tbs butter softened to room temperature
  • 2 Tbs butter softened for greasing molds
  • 1 egg beaten with 1 Tbs water
For Cream Filling:
  • ¼ cup butter softened
  • ¼ cup vegetable shortening
  • 1 ½ cups powdered sugar
  • 7 oz jar marshmallow creme or fluff
  • 1 teaspoon vanilla extract
  • 1 tablespoons heavy cream

Equipment

  • Cream Horn or Cannoli Molds

Method
 

  1. Preheat oven to 400℉
  2. On a lightly floured surface, unwrap the thawed puff pastry, and gently roll out any creases
  3. Cut the pastry into 1” wide strips using a pizza cutter or pastry wheel
  4. With a pastry brush, lightly paint the molds with softened butter
  5. Take a strip of the pastry and starting at the tip of the mold, pinch one end of the strip around the tip to seal
  6. Continue to wrap the pastry around the mold, overlapping by about ¼” each time stopping short of the wide end of the mold; place the mold on a baking tray with the top/final fold face down
  7. Refrigerate wrapped molds for about 30 minutes
  8. Brush the wrapped molds with a light egg wash and sprinkle with raw sugar if desired
  9. Bake for about 15 minutes or until puffed and golden brown
  10. Gently slip the pastry off the mold (be careful, the mold will be hot) and place on a wire rack to cool completely
Make the Filling
  1. While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer
  2. Add in the powdered sugar, marshmallow, and vanilla and mix on low speed until the sugar has combined
  3. Add in heavy cream and increase the speed to high and whip for 2 minutes
  4. Fill a piping bag (Or gallon-size ziplock bag) and use a large, star piping tip (I use a Wilton 1M) to fill the pastry

Notes

Makes 18
Serve in an airtight container at room temperature for up to 3 days