Easy Homemade Cream Horns
Easy Homemade Cream Horns (Crispy, Flaky & Filled With Whipped Cream)
Ever seen those elegant pastries in bakery windows and thought they were too fancy to make at home?
I’m about to prove you wrong.
Cream horns are one of those desserts that look like they require years of pastry school, but here’s what nobody tells you: they’re actually crazy simple.
We’re talking store-bought puff pastry, some sugar, and a basic whipped cream filling. That’s it.
I first tried making these when I was craving something sweet and impressive for a weekend brunch. The kind of thing that makes people think you spent hours in the kitchen when you were actually just wrapping dough around a cone and calling it a day.
And here’s the fun part: once you nail the basic version, you can go wild with fillings.
Chocolate ganache, lemon curd, pastry cream, even savory options if you’re feeling adventurous.
But we’re starting with the classic today because honestly, sometimes simple is just better.
Quick Recipe Overview
| Prep Time | Bake Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 18 minutes | 35 minutes | 8-10 horns | Easy |
What You’ll Need
For the Pastry
- 1 sheet frozen puff pastry (thawed according to package directions)
- 1 egg (beaten, for egg wash)
- 3 tablespoons granulated sugar
- Cooking spray or melted butter (for greasing)
For the Cream Filling
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Extra powdered sugar (for dusting)
- Chocolate shavings
- Crushed pistachios
- Fresh berries
💡 Quick Tip: Buy an extra sheet of puff pastry. They’re so good you’ll want to make a second batch immediately!
Also Read: Air Fryer Lemon Pepper Chicken Wings
Tools You’ll Need
You don’t need a fancy kitchen for this one:
| Essential Tools | Why You Need It |
|---|---|
| Cream horn molds | Creates that iconic cone shape |
| Rolling pin | Smooths out puff pastry |
| Sharp knife or pizza cutter | Clean, straight cuts |
| Pastry brush | Even egg wash application |
| Baking sheet | Obviously |
| Parchment paper | No-stick baking |
| Large mixing bowl | Whipping cream |
| Electric mixer or whisk | Fluffy cream filling |
| Piping bag with round tip | Professional-looking fill |
Don’t have cream horn molds? You can find them cheap online or make your own by wrapping aluminum foil around cone shapes. They’re reusable and worth having if you plan to make these more than once.
Pro Tips From My Kitchen
1. Keep Everything Cold ❄️
Your puff pastry needs to stay cold while you work with it.
If it gets too warm, it’ll be sticky and hard to handle.
Work quickly, and if it starts getting soft, pop it back in the fridge for 10 minutes.
2. Don’t Skip the Egg Wash
That golden, shiny finish? That’s all from the egg wash.
It also helps the sugar stick and creates that gorgeous bakery-quality appearance.
Brush it on generously but don’t let it drip down the sides onto your baking sheet or it’ll burn.
3. Grease Your Molds Really Well
I learned this the hard way.
The first time I made these, I barely greased the molds and the pastry stuck like crazy.
Use cooking spray or brush on melted butter, and make sure you cover every inch of those molds.
Your future self will thank you.
4. Twist as You Wrap
When you’re wrapping the pastry strips around the molds, give them a slight twist.
This creates those beautiful spiral ridges and helps the layers separate and puff up more dramatically when baking.
5. Fill Right Before Serving ⏰
Puff pastry gets soggy fast once you add cream.
If you’re making these ahead, bake the shells and store them in an airtight container, then fill them just before you’re ready to serve.
Trust me on this one.
Also Read: Low Calorie Banana Bread
Step-by-Step Instructions
Step 1: Prep Your Station
Preheat your oven to 400°F (200°C).
While it’s heating up, grease your cream horn molds really well with cooking spray or melted butter.
Don’t be shy here.
Line a baking sheet with parchment paper and set it aside.
🎯 Success Marker: Your molds should look slightly shiny from the grease. If you can still see dry metal, add more.
Step 2: Roll and Cut the Pastry
Take your thawed puff pastry sheet and place it on a lightly floured surface.
Roll it out gently with a rolling pin until it’s about 10 inches square.
You’re not trying to make it paper thin, just smooth out any creases and make it slightly larger.
Using a sharp knife or pizza cutter, cut the pastry into strips:
- Width: 3/4 inch
- Length: about 10 inches
- You should get 8-10 strips from one sheet
| Cutting Guide | Measurement |
|---|---|
| Strip width | 3/4 inch |
| Strip length | 10 inches |
| Total strips | 8-10 per sheet |
Step 3: Wrap the Molds
Here’s where it gets fun.
Take one strip and start wrapping it around a greased mold, beginning at the pointed end.
The technique:
- Start at the tip of the mold
- Overlap each layer by about half the width of the strip
- Spiral up toward the wider end
- Give it a gentle twist as you go
- Press the end firmly to seal
Make sure the seam is on the underside when you place it on your baking sheet.
Repeat with remaining strips and molds.
Step 4: Add Egg Wash and Sugar
Beat your egg in a small bowl.
Using a pastry brush, coat each wrapped mold generously with the egg wash.
Get into all those ridges and spirals.
Sprinkle the granulated sugar over the top of each one.
It’ll caramelize while baking and create this amazing sweet crunch.
✨ Pro Move: Hold each horn over the baking sheet while sprinkling sugar so excess falls onto the pan instead of your counter.
Also Read: Chocolate Chip And Banana Muffins
Step 5: Bake to Golden Perfection
Pop the baking sheet into your preheated oven.
Bake for 15-18 minutes.
You’re looking for a deep golden brown color.
They should be puffed up, crispy, and smell absolutely incredible.
Visual cues they’re done:
- Deep golden brown (not pale yellow)
- Puffed and flaky
- Sugar is caramelized
- Edges are slightly darker
Keep an eye on them during the last few minutes because puff pastry can go from perfect to burnt pretty quickly.
Step 6: Cool and Remove Molds
This is the hardest part: waiting.
Let the pastries cool on the baking sheet for about 5 minutes.
They need to be cool enough to handle but still slightly warm.
Gently twist and pull the molds out of the pastry shells.
If they stick, give them another minute or two to cool.
Let the shells cool completely on a wire rack before filling. This usually takes about 15-20 minutes.
Step 7: Make the Filling
While your shells are cooling, make your whipped cream filling.
Pour the cold heavy cream into a large mixing bowl.
Add the powdered sugar and vanilla extract.
Using an electric mixer (or a whisk and some serious arm strength), beat on high speed until stiff peaks form.
This usually takes 3-4 minutes.
You’ll know it’s ready when you lift the beaters and the cream holds its shape.
| Whipping Stages | What It Looks Like |
|---|---|
| Soft peaks | Cream forms peaks that droop over |
| Medium peaks | Peaks hold but tips curl |
| Stiff peaks | ← YOU WANT THIS Peaks stand straight up |
| Over-whipped | Grainy, starting to separate (don’t go here!) |
Step 8: Fill the Horns
Transfer your whipped cream to a piping bag fitted with a large round tip.
If you don’t have a piping bag, a ziplock bag with one corner snipped off works perfectly.
The filling technique:
- Hold a cooled shell in one hand
- Pipe cream into the wide end
- Work your way toward the tip
- Fill generously but don’t overstuff
Repeat with remaining shells.
Step 9: Finish and Serve
Dust the filled horns with powdered sugar right before serving.
You can also add chocolate shavings, crushed nuts, or fresh berries if you want to get fancy.
Serve immediately and watch everyone’s faces light up.
Substitutions and Variations
Filling Swaps
| Instead of Whipped Cream | Try This | Flavor Profile |
|---|---|---|
| Chocolate mousse | Rich and decadent | For chocolate lovers |
| Vanilla pastry cream | Classic and creamy | Traditional French style |
| Lemon curd | Bright and tangy | Perfect for spring |
| Nutella mascarpone | Sweet and luxe | Kids go crazy for this |
| Coffee cream | Bold and aromatic | Pairs with morning coffee |
Go Savory
Skip the sugar coating and fill with:
- Herbed cream cheese
- Smoked salmon mousse
- Chicken salad
- Egg salad with dill
🎨 Creative Idea: Make half sweet and half savory for a brunch spread that covers all bases!
Also Read: Creamy Layered John Wayne Casserole Recipe
Flavor the Cream
Add different extracts to your whipped cream:
- Almond extract (1/2 tsp) for a subtle nutty flavor
- Coconut extract (1 tsp) for tropical vibes
- Peppermint extract (1/2 tsp) for holiday versions
- Cocoa powder (2 tbsp) for chocolate cream
- Instant espresso powder (1 tsp) for coffee cream
Finishing Touches
| Topping | When to Add | Effect |
|---|---|---|
| Powdered sugar dust | Right before serving | Classic, elegant |
| Chocolate drizzle | After filling | Decadent |
| Chopped nuts | Press into cream ends | Textural contrast |
| Fresh berries | As garnish | Fresh, colorful |
| Edible flowers | Final touch | Instagram-worthy |
Make Ahead Strategy
Timing Guide
| Component | Make Ahead Window | Storage Method |
|---|---|---|
| Unbaked wrapped horns | Up to 3 months | Freeze on baking sheet, then bag |
| Baked shells | 2 days | Airtight container, room temp |
| Whipped cream | Few hours | Covered bowl in fridge |
| Filled horns | 2 hours max | Serve ASAP |
For the best texture, fill the horns no more than 2 hours before serving.
Freezer Hack
You can wrap the unfilled pastry around the molds, freeze them on a baking sheet, then transfer to a freezer bag.
Bake straight from frozen, adding 2-3 minutes to the baking time.
This is clutch for unexpected guests or when you want fresh pastry without the prep work.
Nutritional Breakdown
Per Cream Horn (Recipe makes 8-10)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 185 | – |
| Total Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 95mg | 4% |
| Total Carbs | 15g | 5% |
| Sugars | 5g | – |
| Protein | 2g | 4% |
📊 Keep in Mind: These numbers can vary depending on the size of your horns and how much filling you use.
Perfect Pairings
These cream horns are pretty versatile.
Beverage Matches
| Drink | Why It Works |
|---|---|
| Cappuccino | Balances sweetness with bitter notes |
| Earl Grey tea | Bergamot complements vanilla cream |
| Dessert wine | Elevates to fancy territory |
| Hot chocolate | Double down on indulgence |
| Iced coffee | Light, refreshing contrast |
Serve Them With
For brunch:
- Fresh fruit salad
- Yogurt parfaits
- Smoked salmon platter
- Mimosas or Bellinis
For dessert:
- Petit fours
- Macarons
- Chocolate truffles
- Fresh berries with mint
For afternoon tea:
- Cucumber sandwiches
- Scones with jam
- Lemon bars
- Assorted tea cookies
Storage Solutions
Unfilled Shells
Room temperature: Up to 2 days in an airtight container
They’ll stay crispy and fresh. Don’t refrigerate them or they’ll get soggy.
Filled Cream Horns
Best consumed within 2-3 hours of filling.
If you must store filled ones, keep them in the fridge for up to 6 hours, but know that the pastry will soften considerably.
This is why I always recommend the “fill as you go” approach if you’re serving these at a party.
Also Read: Strawberry Cheesecake Crunch Bites
Whipped Cream
Refrigerate: Up to 24 hours in an airtight container
Give it a quick whisk before using since it tends to deflate a bit when sitting.
Freezing Guide
| Item | Freeze? | Duration | Thawing |
|---|---|---|---|
| Unbaked wrapped horns | ✅ Yes | 3 months | Bake from frozen |
| Baked shells | ✅ Yes | 1 month | Room temp 30 min |
| Filled horns | ❌ Never | – | – |
| Whipped cream | ❌ No | – | – |
Troubleshooting Common Issues
Problem: Pastry Unraveled While Baking
Causes:
- Molds not greased enough
- Didn’t overlap strips sufficiently
- Didn’t press end down to seal
Fix: Make sure each layer covers at least half of the previous layer, and seal that end firmly!
Problem: Soggy Bottom
Causes:
- Underbaked
- Added filling too early
- Stored incorrectly
Fix: Bake until deep golden brown, let shells cool completely, fill right before serving.
Problem: Stuck to Molds
Causes:
- Not enough grease
- Tried to remove while too hot
Fix: Grease generously next time, and wait the full 5 minutes before removing.
Problem: Runny Cream Filling
Causes:
- Cream wasn’t cold enough
- Didn’t whip long enough
- Over-whipped and it separated
Fix: Use very cold cream, beat to stiff peaks (not beyond), and use immediately.
🔧 Quick Fix: If your cream is too runny, pop the bowl in the fridge for 10 minutes and whip again briefly.
FAQ
Can I use phyllo dough instead of puff pastry?
You could, but it won’t give you the same flaky, buttery texture.
Puff pastry is really what makes these special.
Phyllo will be crispier and more delicate but less rich.
Why did my pastry unravel while baking?
Two main reasons: either your molds weren’t greased well enough, or you didn’t overlap the strips enough when wrapping.
Make sure each layer covers at least half of the previous layer.
Also Read: Leftover Bread Recipes
Can I make these without cream horn molds?
Technically yes, but they won’t have that iconic cone shape.
You can make a DIY version using aluminum foil wrapped around cone shapes, or even make them into twisted pastry sticks if you don’t care about the traditional shape.
My puff pastry is sticky. What do I do?
Pop it back in the fridge for 10-15 minutes.
Puff pastry needs to stay cold to work properly.
You can also lightly dust your work surface with flour, but don’t use too much or it’ll affect the texture.
How do I know when they’re done baking?
They should be a deep golden brown all over, not pale yellow.
The sugar on top should be caramelized and slightly darker.
If you’re unsure, it’s better to bake them a minute longer than to underbake them and end up with doughy centers.
Can I fill these with ice cream?
You absolutely can, but you need to work fast.
Fill them right before serving and eat immediately because the ice cream will melt quickly and make the pastry soggy.
Why is my whipped cream runny?
Your cream wasn’t cold enough, or you didn’t beat it long enough.
Make sure both your cream and bowl are very cold, and beat until you see stiff peaks that hold their shape when you lift the beaters.
Can I make mini versions?
Definitely!
Just cut your pastry strips thinner and use smaller molds (or make DIY ones).
Adjust the baking time to about 10-12 minutes since they’ll cook faster.
What if I don’t have vanilla extract?
Use almond extract, maple syrup, or even skip it entirely.
The cream will still taste good, just less aromatic.
Can I use store-bought whipped cream?
Sure, if you’re in a pinch.
But homemade tastes way better and you can control the sweetness.
Plus it takes like 4 minutes to make, so it’s worth it.
Wrapping Up
There’s something really satisfying about pulling these out of the oven and watching that puff pastry do its thing.
These cream horns look like something you’d pay too much for at a fancy bakery, but now you know the secret: they’re totally doable at home with ingredients you probably already have on hand.
The crispy, flaky pastry combined with that light, sweet cream filling is the kind of combination that just works. Every single time.
Make a batch this weekend.
Fill them with your favorite cream.
Dust them with powdered sugar.
And enjoy the fact that you just made something that looks this good with minimal effort.
Drop a comment below and let me know how yours turned out! Did you stick with classic whipped cream or try a different filling? Any disasters or unexpected wins? I wanna hear all about it. 🥐✨
