Cream Horns are scrumptious puff pastries filled with cream and berries. This 2 ingredient cream horns are made with just puff pastries and whipped cream. The pastries are wrapped around a metal horn and baked till golden and flaky. These can also be filled with custard or buttercream icing. These are a classic dessert treat that is perfect for holidays and gatherings. You can also dip or drizzle them in chocolate!
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Prep Time10 Minutes
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Cook Time20 minutes
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Serving7 People
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Ingredients
Directions
Preheat the Oven to 180Λ C.
Grease 9 cream horn metal cones or metal cannoli forms. If you don't have cream horn molds, a sugar ice cream cone or a paper cone wrapped in aluminum foil will do the trick.
If you are using square puff pastry, stick 3 of them to form a rectangular sheet.
Use a knife or rolling cutter to cut puff pastry into 1/2 inch wide strips or 3 equal strips.
Wind pastry around the cone, starting at one end and overlap layers, covering the mold in a spiral.
Bake for 20 minutes or until golden brown, remove from oven and allow it to cool down.
Fill the cooled pastry with whipped cream and top with any berry of your choice.
Keep refrigerated
Tips:
- Make sure to lightly grip the end that is opposite from the direction youβre pulling the pastry off the mould from. Do not pull from the middle or there is a higher chance of the pastry breaking.
- There is enough butter in the pastry dough that you do not need to spray your moulds
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