Mom’s Cream Horns: A Sweet, Crispy Delight for Beginner Bakers
Mom’s Cream Horns are delicate, flaky pastries filled with a smooth cream. Perfect for beginner bakers, using store-bought puff pastry for ease.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 52 cream horns 1x
- Category: Dessert
- Method: Baking, Filling, Shaping
- Cuisine: Italian Inspired
Ingredients
Scale
- 4 puff pastry sheets
- 16 oz cream cheese, softened
- 4 cups cold heavy cream OR 16 oz Cool Whip
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions
- Prepare the Puff Pastry: Preheat oven to 400°F. Unfold and place one thawed puff pastry sheet at a time onto a floured surface. Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips. A floured surface prevents sticking. A pizza cutter makes clean, even cuts. Use a rolling pin. Use a cutting board. Beginner Note: Roll out the puff pastry to an even thickness.
- Shape the Horns: Wrap the puff pastry strips around greased cream horn molds, overlapping slightly. Overlapping prevents gaps. Grease the molds well to prevent sticking. Use cream horn molds. Use cooking spray or butter to grease the molds. Beginner Note: Wrap the pastry strips tightly around the molds.
- Bake the Horns: Place the shaped horns onto a greased baking sheet. Bake in the preheated oven for 18 minutes or until light golden brown. Bake until golden brown for a crispy texture. Use a timer for accurate baking time. Use a greased baking sheet. Beginner Note: Bake until the pastry is golden brown and flaky.
- Cool the Horns: Remove each horn from the mold while hot to prevent sticking. Use a towel to hold the end of the mold to avoid burns. Let the horns cool completely before filling with cream. Cooling completely prevents melting the cream filling. Use a cooling rack. Use a towel or oven mitt. Beginner Note: Allow the horns to cool completely before filling to prevent the cream from melting.
- Make the Frosting (using Heavy Whipping Cream): Beat softened cream cheese until smooth and creamy. Add powdered sugar and mix until smooth. Scrape down the bowl and beat on high until thickens. Scrape down the bowl again and beat for 15 seconds. Add cold heavy whipping cream and beat on low, gradually increasing speed. Beat until the frosting holds its shape. Room temperature cream cheese blends smoothly. Scrape down the bowl to ensure even mixing. Do not overbeat the frosting. Use a hand mixer. Use a spatula. Use a mixing bowl. Beginner Note: Beat the cream cheese until it is smooth and lump-free.
- Make the Frosting (using Cool Whip): Beat softened cream cheese until smooth and creamy. Add powdered sugar and mix until smooth. Scrape down the bowl and beat on high until thickens. Scrape down the bowl again and beat for 15 seconds. Add thawed Cool Whip and whip until incorporated. Do not overbeat. Thaw the Cool Whip in the fridge for 24 hours before use. Mix until just combined. Use a hand mixer. Use a spatula. Use a mixing bowl. Beginner Note: Mix until the cream cheese and Cool Whip are fully incorporated.
- Assemble the Cream Horns: Fill a decorating bag fitted with a Wilton 32 attachment with cream. Pipe the cream into each end of the horn. Filling the bag halfway makes it easier to handle. Pipe the cream from both ends to ensure even filling. Use a piping bag. Use a Wilton 32 tip. Beginner Note: Fill the piping bag halfway for easier handling.
- Store the Cream Horns: Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. For crunchy horns, omit refrigeration. Refrigeration allows the cream to set. Dust with powdered sugar just before serving. Use an airtight container. Use a refrigerator. Beginner Note: Store the cream horns in a single layer to prevent crushing.
Notes
- Thaw pastry in fridge.
- Use room-temp cream cheese.
- Don’t overbeat frosting.
- Cool horns before filling.