Flaky Puff Pastry Cream Horns with Dreamy Fillings Recipe

Introduction

Flaky pastry horns filled with two dreamy cream fillings make for an irresistible dessert that’s both elegant and easy to prepare. Whether you choose a rich cream cheese blend or a lighter whipped topping, these treats are perfect for any occasion.

Ingredients

• 1 package Puff Pastry Sheets (Use ready-made for convenience or make your own)
• 16 oz Cream Cheese (Ensure it’s softened)
• 4 cups Cold Heavy Cream (Essential for fluffy texture)
• 1 cup Powdered Sugar (Can use regular granulated sugar)
• 0.5 tsp Vanilla Extract (Enhances the overall flavor)
• 1 pinch Sea Salt (Balances sweetness)
• 16 oz Cool Whip (Optional, thaw in the fridge for 24 hours)

Instructions

1. Step 1: Preheat the oven to 400°F (204°C).
2. Step 2: Roll out each thawed puff pastry sheet on a floured surface, then cut it into ¾ inch wide strips.
3. Step 3: Wrap each strip around horn molds, overlapping slightly to form a cone shape.
4. Step 4: Bake in the preheated oven for approximately 18 minutes until the pastry is light golden brown.
5. Step 5: Remove from the oven and carefully take the pastries off the molds while they’re hot.
6. Step 6: Cool the horns completely on a wire rack.
7. Step 7: Prepare the filling by beating softened cream cheese until smooth, then gradually add powdered sugar.
8. Step 8: Add and beat the cold heavy cream until the mixture thickens, being cautious not to overbeat.
9. Step 9: Alternatively, combine softened cream cheese with powdered sugar, then fold in thawed Cool Whip.
10. Step 10: Fill each cooled horn with the cream filling using a piping bag fitted with a star tip.
11. Step 11: Refrigerate filled cream horns for at least 8 hours before serving. Dust with powdered sugar just before serving.

Tips & Variations

• For extra flavor, add a splash of lemon juice or zest to the cream cheese filling.
• Use regular granulated sugar instead of powdered sugar if you prefer a less sweet filling.
• If you don’t have horn molds, shape the pastry strips around a thick metal spoon handle or roll into cones using foil.
• Experiment with different fillings such as chocolate mousse or fruit preserves for unique variations.

Storage

Store filled cream horns in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To maintain crispiness, you may store baked but unfilled horns separately at room temperature for up to 2 days and fill them just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry sheets directly from the freezer?

It’s best to thaw puff pastry sheets according to package instructions before rolling and shaping to avoid cracking or tearing.

How do I prevent the cream filling from becoming too runny?

Make sure the heavy cream is cold before beating and stop once stiff peaks form. Overbeating can cause the mixture to separate and become runny.

Flaky Puff Pastry Cream Horns with Dreamy Fillings Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This recipe features flaky puff pastry horns filled with two luscious creamy fillings: a light whipped cream cheese mixture or a smooth cream cheese and Cool Whip blend, perfect for an elegant dessert or special occasion treat.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 8 hours 38 minutes
• Yield: 12–15 cream horns 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 package Puff Pastry Sheets (Use ready-made for convenience or homemade)

Filling

• 16 oz Cream Cheese, softened
• 4 cups Cold Heavy Cream
• 1 cup Powdered Sugar
• 0.5 tsp Vanilla Extract
• 1 pinch Sea Salt
• 16 oz Cool Whip, optional (thawed in the fridge for 24 hours)

Instructions

1. Preparation Steps: Preheat your oven to 400°F (204°C). This ensures the oven is hot and ready for baking the puff pastry horns evenly.
2. Shape the Pastry: Roll out each thawed puff pastry sheet on a floured surface. Cut the sheet into strips about ¾ inch wide. Then, carefully wrap each strip around horn molds, overlapping slightly so the dough holds its shape, forming cone-shaped horns.
3. Bake the Horns: Place the horn molds on a baking tray and bake in the preheated oven for about 18 minutes, or until the pastry turns a light golden brown and is crisp.
4. Remove from Molds and Cool: When the pastries are hot from the oven, gently take them off the molds to avoid breaking. Place them on a wire rack and allow to cool completely before filling.
5. Prepare Cream Cheese Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue beating. In a separate bowl, whip the cold heavy cream with vanilla extract and a pinch of sea salt until thick but not overbeaten. Fold the whipped cream gently into the cream cheese mixture to achieve a fluffy texture.
6. Alternative Filling: Mix softened cream cheese with powdered sugar until smooth, then fold in thawed Cool Whip for a lighter, airy filling option.
7. Fill the Horns: Using a piping bag fitted with a star tip, fill each cooled horn generously with your chosen cream filling.
8. Chill Before Serving: Refrigerate the filled cream horns for at least 8 hours to set the filling and enhance flavors. Just before serving, dust the horns lightly with powdered sugar for an elegant finish.

Notes

• Ensure puff pastry sheets are fully thawed before rolling to prevent cracking.
• Do not overbeat the whipped cream to avoid it turning into butter.
• Use a piping bag with a star tip for an attractive filling presentation.
• Refrigeration time is key for stable filling and best texture.
• Cool Whip is optional; traditional heavy cream filling offers a richer taste.
• Pastry horns can be made ahead and stored in an airtight container once cooled.

Keywords: cream horns, puff pastry desserts, creamy filling, baked pastries, dessert recipe