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
Scale
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.
