Description
Delight in these crisp, flaky Puff Pastry Cream Horns filled with luscious vanilla whipped cream. This classic Italian-inspired dessert features buttery puff pastry wrapped around cream horn molds, baked to golden perfection, and filled with sweetened whipped cream. Perfect for entertaining or a special treat, serve with fresh strawberries or a drizzle of chocolate sauce for extra indulgence.
Ingredients
Puff Pastry Horns
- 17.3 oz box puff pastry, thawed
- 1 large egg
- 1 Tablespoon water
Whipped Cream Filling
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar, sifted (plus more for dusting, if desired)
- 1 teaspoon clear vanilla extract
Serving Options
- Fresh strawberries
- Optional: chocolate sauce for drizzling
Instructions
- Prep the oven and pastry: Preheat your oven to 400°F (or 410°F if baking at high altitude). Line a baking sheet with parchment paper or a silicone baking mat. Unroll one sheet of thawed puff pastry onto a lightly floured surface.
- Cut and shape: Use the pastry creases as a guide to cut the sheet into sections, then cut each section into four strips. Beat together the egg and water in a small bowl to make an egg wash. Lightly wet one edge and both ends of each pastry strip with water to help them stick when wrapped.
- Wrap the molds: Diagonally wrap each pastry strip around cream horn molds, overlapping slightly with each turn. Use two strips per horn to cover it completely.
- Bake the pastry: Brush the wrapped molds with egg wash, making sure to get into cracks for an even golden finish. Bake for 12–15 minutes until golden brown. Transfer the horns to a wire cooling rack and cool completely (about 1 hour). Carefully remove the molds once cooled.
- Make the filling: Chill the mixing bowl before whipping. Pour chilled heavy whipping cream and vanilla extract into the bowl. Beat with an electric mixer until soft peaks form. Add sifted powdered sugar and continue beating until stiff peaks form. Be careful not to overwhip.
- Fill and serve: Transfer the whipped cream to a pastry bag and pipe it into the cooled pastry horns. Dust with powdered sugar if desired. Serve with fresh strawberries or a drizzle of chocolate sauce for an elegant touch.
Notes
- Clear Vanilla Extract keeps the whipped cream bright white instead of off-white.
- Storage Tips: Store filled horns in an airtight container in the fridge for up to 2 days.
- Bake pastry shells ahead of time and fill just before serving for convenience.
- Unfilled shells freeze well for up to 2 months; thaw at room temperature before filling.
- At high altitude: Increase oven temp to 410°F, shorten baking time by 1–2 minutes, brush pastry strips with extra water if dry, stop whipping as soon as stiff peaks form, and cool shells in a slightly humid environment to prevent cracking.
- For extra whipped cream stability, add 1 tablespoon instant pudding mix or 1 teaspoon cornstarch while whipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
