Puff Pastry Horns Recipe
Puff pastry horns (also called cream horns) are delicious, flaky pastries filled with sweet cream or custard. They’re elegant and surprisingly easy to make with store-bought puff pastry.
Ingredients
For the Pastry Horns:
- 1 package (2 sheets) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- ¼ cup granulated sugar (for dusting)
- Metal cream horn molds or homemade cone molds (optional)
For the Filling:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup pastry cream, whipped cream cheese, or fruit jam
For Garnish (optional):
- Powdered sugar for dusting
- Melted chocolate or sprinkles for dipping
Instructions
- Preheat the Oven:
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Prepare the Puff Pastry:
- Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into long 1-inch (2.5 cm) wide strips.
- Grease the metal horn molds lightly with butter or oil.
- Shape the Horns:
- Wrap each strip of puff pastry around a horn mold, starting at the pointed end and slightly overlapping the layers.
- Brush the wrapped pastry with beaten egg and sprinkle with granulated sugar for a golden, crispy finish.
- Bake the Pastry Horns:
- Place the molds on the prepared baking tray. Bake for 15-20 minutes or until puffed and golden brown.
- Let the horns cool slightly before carefully removing them from the molds.
- Prepare the Filling:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- If using pastry cream or fruit jam, you can fold them into the whipped cream for added flavor.
- Fill the Pastry Horns:
- Once the horns are fully cooled, pipe the whipped cream or filling of your choice into each horn using a piping bag.
- Optional Garnish:
- Dust with powdered sugar, drizzle with melted chocolate, or dip the ends in sprinkles for extra flair.
Serving and Storage:
Serve the puff pastry horns immediately for the best texture. If you need to store them, keep the unfilled horns in an airtight container for up to 2 days. Filled horns should be enjoyed within the same day to prevent sogginess.
Enjoy your delightful, flaky puff pastry horns!