If you’ve ever dreamed of a dessert that feels fancy yet is surprisingly easy to make, the Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe is your new best friend. Flaky, buttery puff pastry wrapped into delightful horn shapes and filled with pillowy whipped cream and fresh strawberries creates a perfect balance of textures and flavors that will wow anyone lucky enough to have a bite. It’s a timeless treat that looks like it belongs in a patisserie but comes together in your own kitchen with simple ingredients and a little love.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, but don’t let the simplicity fool you—each ingredient plays a crucial role in achieving that perfect cream horn magic. From flaky puff pastry that gives the crisp base, to the light sweet whipped cream filling, every component is essential for that irresistible bite.
- 17.3 oz box puff pastry (thawed): The star of the show offering buttery layers and a light crisp texture perfect for wrapping around the horn molds.
- 1 large egg: Used for the egg wash, it adds a gorgeous golden finish and a subtle shine to your horns.
- 1 tablespoon water: Mixed with the egg to make the egg wash easier to apply evenly.
- 1 cup heavy whipping cream: Creates that luscious, fluffy filling when whipped to perfection.
- ¼ cup powdered sugar (sifted, plus more for dusting): Sweetens the whipped cream delicately and adds a touch of elegance when dusted on top.
- 1 teaspoon clear vanilla extract: Infuses a warm, inviting flavor into the whipped cream that complements the fruit beautifully.
- Strawberries: Fresh and vibrant, they add a refreshing burst of juiciness and color to balance the cream and pastry.
How to Make Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe
Step 1: Prepare the Puff Pastry
Start by thawing your puff pastry according to package instructions until it’s pliable but still cool. This makes it easy to roll out and cut without tearing. Roll the dough into a smooth rectangle approximately 10 by 12 inches, then slice lengthwise into roughly 1-inch wide strips. These strips will wrap around your cream horn molds, so uniform width helps ensure even baking and consistent shapes.
Step 2: Wrap the Pastry Around Cream Horn Molds
Lightly grease your metal cream horn molds to prevent sticking. Begin at the pointed end and carefully spiral each pastry strip around the mold, overlapping slightly to seal the edges and create that classic horn shape. Be gentle but firm, and trim any excess dough for a tidy finish.
Step 3: Apply Egg Wash and Bake
Whisk together the egg and water to make an egg wash, then brush it over the wrapped horns to encourage a golden, glossy crust. Place the molds on a parchment-lined baking sheet, bake at 400°F (204°C) for about 12–15 minutes or until puffed up and beautifully golden. Remove from oven and let cool completely before carefully sliding them off the molds.
Step 4: Whip the Cream Filling
While the horns cool, whip the heavy cream, powdered sugar, and vanilla extract in a cold bowl until soft peaks form — smooth, stiff, but still light. This sweetened whipped cream is the heart of the filling, marrying creamy softness with a hint of vanilla sweetness that pairs perfectly with the strawberries.
Step 5: Prepare the Strawberries
Rinse the strawberries and pat them dry, then slice thinly or dice depending on your preference. Their juiciness will offer fresh bursts of flavor and a lovely pop of red color inside each cream horn.
Step 6: Assemble Your Cream Horns
Using a piping bag or spoon, fill each hollow pastry horn generously with whipped cream. Nestle a few pieces of strawberry inside or on top of the cream for a wow factor. Dust the finished cream horns with extra powdered sugar if you like for an elegant, bakery-worthy look that will have everyone reaching for seconds.
How to Serve Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe
Garnishes
To elevate your presentation, add a fresh mint leaf atop each horn or a drizzle of melted chocolate for extra indulgence. A light dusting of powdered sugar is not only pretty but adds a gentle sweetness that complements the tart strawberries perfectly.
Side Dishes
Serve these cream horns alongside a cup of rich coffee or a pot of delicate tea. Fresh fruit salad or a simple berry compote can also be beautiful companions, enhancing the bright, fruity notes in the filling while keeping the experience light and refreshing.
Creative Ways to Present
Try arranging your Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe in a tiered dessert stand to make any gathering feel special. Alternatively, create mini versions by cutting the pastry strips narrower and filling them with flavored whipped creams like lemon or almond for an elegant party platter mix.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The whipped cream can soften the pastry overnight, so it’s best enjoyed within a day or two for maximum crispness.
Freezing
These cream horns are best fresh, but you can freeze the baked pastry shells before filling. Wrap tightly and freeze up to a month. Thaw completely and then fill with freshly whipped cream and strawberries just before serving to maintain the best texture.
Reheating
To refresh the crispness of the puff pastry shells before filling, gently warm them in a 350°F (175°C) oven for about 3–5 minutes. Avoid reheating once filled as the whipped cream and strawberries do best chilled and fresh.
FAQs
Can I use frozen strawberries instead of fresh?
While frozen strawberries can work, they tend to release more moisture which may make the cream horns soggy. Fresh strawberries provide the best texture and flavor contrast.
Do I need special equipment to make cream horns?
A metal cream horn mold makes shaping easier and baking tidier, but you can also try tapering strips around a sturdy cone made from foil if you don’t have molds handy.
How long does the whipped cream filling hold up?
Once whipped cream is made, it’s best to fill and serve within a few hours. Keeping it chilled helps maintain its fluffy texture.
Can I substitute the whipped cream filling with custard?
Absolutely! Pastry cream or custard makes a delicious filling alternative for this recipe if you prefer something richer.
What’s the best way to prevent puff pastry from getting soggy?
Ensuring the pastry is baked thoroughly to a crisp golden brown and filling it right before serving will help maintain the light, flaky texture without sogginess.
Final Thoughts
Making Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe is truly a delight from start to finish. Whether you’re treating yourself or impressing friends, this elegant yet approachable dessert brings a bit of bakery magic straight to your kitchen. Don’t hesitate to dive in and create a batch—the smiles these charming cream horns inspire are well worth it!
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Puff Pastry Cream Horns with Whipped Cream and Strawberries Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cream horns (serves 12 people)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these elegant Puff Pastry Cream Horns — crisp, flaky shells filled with luscious vanilla whipped cream and fresh strawberries. Perfect as a sophisticated dessert or for special occasions, these homemade cream horns combine buttery puff pastry with a light, sweet filling for an irresistible treat.
Ingredients
Pastry
- 17.3 oz box puff pastry, thawed
- 1 large egg
- 1 Tablespoon water
Filling
- 1 cup heavy whipping cream
- ¼ cup powdered sugar, sifted (plus more for dusting, if desired)
- 1 teaspoon clear vanilla extract
Garnish
- Fresh strawberries, sliced
Instructions
- Prepare Puff Pastry Horns: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into 12 strips approximately 1 inch wide and 10 inches long. Wrap each strip tightly around a greased cream horn mold or metal cone, slightly overlapping as you go to prevent gaps.
- Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the wrapped pastry horns lightly with the egg wash to give them a beautiful golden color when baked.
- Bake: Place the prepared pastry horns on a baking sheet lined with parchment paper, seam side down. Bake in the preheated oven for 12–15 minutes or until puffed and golden brown. Remove from the oven and let cool completely on a wire rack before removing the molds.
- Make the Cream Filling: Using a chilled bowl and beaters, whip the heavy cream along with sifted powdered sugar and clear vanilla extract until stiff peaks form. This will create a smooth and fluffy cream suitable for piping.
- Fill the Cream Horns: Carefully remove the metal molds from the cooled pastry shells. Transfer the whipped cream to a piping bag fitted with a round or star tip and pipe generous amounts into each horn. Make sure each horn is nicely filled without overstuffing to avoid breakage.
- Garnish and Serve: Top the cream-filled horns with sliced fresh strawberries for a vibrant touch of color and added freshness. Dust with extra powdered sugar if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the puff pastry is fully thawed before rolling to avoid cracking.
- Chill the whipped cream bowl and beaters beforehand for best results.
- Use cream horn molds or sturdy metal cones for shaping the pastry consistently.
- Store any leftover cream horns in the refrigerator and consume within 1-2 days for best freshness.
- Optional: dust with powdered sugar just before serving for a pretty finish.
