Homemade Cream Horns Recipe. Crunch outside with a sweet filling. Easy to make with puff pastry and 3 ingredient filling.
1 package puff pastry, defrosted
1 and 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
Crunched up Oreo Cookies, optional
You will also need a Cream Horn Mold. They are very inexpensive.
Cut the sheet in half vertically, then cut each half into six long, thin strips of pastry.
Working with one strip of pastry at a time, wrap the pastry around a cream horn mold.
Begin at the pointed end of the cone, pinching the pastry together at the base. Overlap the pastry slightly as you wind it up. Place the cone seam-side down on the prepared baking sheet. Repeat with remaining pastry.
Bake for 15 minutes, or until horns are golden brown. Remove horns from the baking sheet and slide out the molds. Allow horns to cool completely before filling.
In a large bowl, beat heavy cream to soft peaks. Beat in vanilla extract and powdered sugar. Transfer mixture to a piping bag and pipe into each cooled horn. Place crunched up Oreo cookies on top if desired. Best if serve immediately.
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