Italian Cream Horns
Italian Cream Horns are a delightful, buttery pastry treat that will transport you straight to an Italian café. With a crisp, flaky puff pastry exterior and a rich, creamy filling, these elegant little desserts are perfect for any occasion.
Whether you opt for a homemade cream filling or take the shortcut with store-bought whipped cream, these horn-shaped pastries are sure to impress with their delicious layers and delicate sweetness.
Serve them as a show-stopping dessert or a special afternoon treat with coffee — they’re always a hit!
Italian Cream Horns
Ingredients:
1 package puff pastry, I used a 200 gram (7 oz) frozen block
Cream Filling – Method 1
112 grams cream cheese, (4 oz)
1 cup whipping cream, cold
¼ cup powdered sugar
¼ teaspoon vanilla extract
Cream Filling – Method 2
1 cup whipping cream
Cream Filling – Method 3
1 can whipped cream
Instructions:
For the Pastry:
Prepare the Pastry
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
If you’re using frozen puff pastry blocks, follow the package instructions to thaw. Once thawed, place the block on a floured surface. Dust the top of the pastry and your rolling pin with flour to prevent sticking.
Roll the pastry into a rectangle approximately 9×12 inches in size.
Cut the Pastry
Using a pizza cutter or sharp knife, slice the pastry into strips about ¾ inch wide. You should get roughly 12 strips from this amount of pastry.
Wrap the Pastry
Lightly grease your cream horn molds or use non-stick spray. Starting about ½ inch from the pointed end of each mold, wrap a strip of pastry around the mold, overlapping the edges slightly as you go. Continue wrapping towards the wide end of the mold and press the end of the strip to seal it. Arrange the wrapped molds on the prepared baking sheet.
Repeat with the remaining strips until all molds are filled.
Bake the Pastry
Place the baking sheet in the oven and bake for around 18 minutes, or until the pastry is golden brown and puffed. Ovens vary, so check periodically to avoid overbaking. If baked too long, the horns may stick to the molds, and underbaking will cause them to uncurl.
Cool the Pastry
Once baked, remove the horns from the molds right away. Using an oven mitt, gently slide the pastry off the molds by holding the wide end and pushing it out. Let the pastry horns cool completely on a wire rack before filling them with cream.
For the Cream Filling – Method 1:
Mix the Cream Cheese
Allow the cream cheese to come to room temperature for easier mixing. In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract. Mix on low speed at first, then increase the speed to fully combine until the mixture is smooth.
Add the Whipping Cream
Add the cold whipping cream to the mixture. Start mixing on low, gradually increasing the speed to high until the cream thickens to a frosting-like consistency. Be careful not to overmix, or the cream will break.
Fill the Pastry Horns
Using a pastry bag fitted with a star tip, fill the bag halfway with the cream filling. Gently insert the tip into the end of each pastry horn and fill as you pull the bag out. Repeat for all the horns.
Chill and Serve
Once filled, dust the tops with powdered sugar. Place the cream horns in the fridge until ready to serve. Enjoy!
For the Cream Filling – Method 2:
Whip the Cream
In a bowl, add the whipping cream and beat with an electric mixer until soft peaks form.
Fill the Pastry Horns
Transfer the whipped cream to a pastry bag fitted with a star tip. Gently insert the tip into the end of each horn and fill it as you pull the bag out. Repeat with the remaining horns.
Chill and Serve
Dust with powdered sugar and refrigerate until serving. Enjoy your simple yet delicious cream horns!
For the Cream Filling – Method 3:
Fill with Whipped Cream
This method is the quickest: use store-bought whipped cream in a can. Gently fill each pastry horn with the whipped cream directly from the can.
Chill and Serve
Sprinkle with powdered sugar and place the filled horns in the fridge until you’re ready to serve.
Enjoy the convenience and delicious taste!
Notes:
Puff Pastry Tips
Thawing the Puff Pastry: If you’re using frozen puff pastry, be sure to thaw it according to the package instructions, as it can be tricky to work with if it’s too cold or too warm. Thaw it overnight in the fridge for best results, or leave it at room temperature for about 30 minutes before rolling it out.
Rolling the Pastry: If you don’t have a rolling pin, you can use a smooth bottle or glass to roll out the dough. Just make sure to flour your surface and rolling pin well to prevent sticking.
Cream Filling Variations
Whipped Cream: If you prefer a lighter, fluffier filling, Method 2 (whipping just the cream) is a great choice. You can also use flavored whipped cream for a twist, such as vanilla or chocolate.
Cream Cheese Filling: Method 1 yields a richer, thicker filling with cream cheese, which pairs beautifully with the crisp pastry. Just be cautious not to overbeat the cream when adding it to the cream cheese, as overbeating can cause the cream to break and turn grainy.
Store-Bought Option: If you’re short on time, Method 3 (using canned whipped cream) is the quickest way to fill the horns. Though it’s convenient, the flavor may be a bit lighter than homemade versions.
Shaping the Cream Horns
Using Molds: Cream horn molds are great for shaping the pastry, but if you don’t have them, you can also use aluminum foil shaped into cone-like molds or simply twist the pastry around a metal straw or dowel. Just make sure whatever you use is oven-safe.
Sealing the Ends: To ensure the pastry doesn’t unravel during baking, make sure to press the edges firmly at the wide end when you finish wrapping the pastry around the mold.
Baking Tips
Watch for Browning: All ovens heat differently, so it’s important to keep an eye on the pastries as they bake. They should be golden brown and puffed. If you notice them overbaking, they may stick to the molds or become too crunchy, so adjust your baking time as needed.
Cooling: Let the baked horns cool completely before filling them. If you fill them while they’re still warm, the cream may melt or become runny.
Storage
For Freshness: These cream horns are best eaten the day they are made, as the pastry can lose its crispness over time. However, you can store the baked, empty pastry shells in an airtight container at room temperature for up to 2 days. Once filled, they should be kept in the fridge to preserve the cream filling.
Make-Ahead: You can prepare the cream filling ahead of time and store it in the refrigerator for up to 24 hours. Fill the pastry horns just before serving for the best texture.
Customization Ideas
Flavored Fillings: Experiment with flavored whipped cream or even adding a splash of liqueur (like Amaretto) to the filling for a more grown-up twist.
Toppings: Dust the filled horns with powdered sugar, or drizzle with chocolate syrup for an extra indulgent touch. For added texture, sprinkle crushed nuts (like pistachios or hazelnuts) on top or inside the filling.
Nutrition Information:
Calories: ~230 kcal | Protein: ~3g | Carbohydrates: ~20 g | Fiber: ~0.5 g | Sugars: ~7 g | Fat: ~16 g | Saturated Fat: ~8 g | Cholesterol: ~40 mg | Sodium: ~100 mg | Potassium: ~50 mg
Frequently Asked Questions:
Can I make the pastry ahead of time?
Yes, you can prepare the puff pastry shells in advance!
After baking the horns, allow them to cool completely and then store the empty pastry shells in an airtight container at room temperature for up to 2 days.
When you’re ready to serve, fill them with the cream and enjoy!
You can also freeze the pastry shells (without the filling) for up to 1 month.
Just thaw them at room temperature before filling.
How do I avoid the cream horns from falling apart after filling?
To prevent the cream horns from falling apart, ensure the pastry shells are completely cool before filling them.
Warm pastry can cause the filling to melt or make the pastry soft.
Also, be careful when handling the filled horns as the whipped cream filling can be delicate.
If using homemade filling, avoid overfilling them, as too much cream can make them harder to handle.
Can I use store-bought puff pastry?
Yes! Store-bought puff pastry is a great time-saving option and works perfectly for this recipe.
Just make sure to choose a high-quality brand for the best results.
You can find puff pastry in the frozen section of most grocery stores.
Follow the package instructions for thawing the pastry, and you’ll be all set to make the shells.
Can I make the cream filling without using cream cheese?
Yes! If you prefer to avoid cream cheese, you can skip it entirely and just use heavy whipping cream or a non-dairy whipping cream alternative.
You can also opt for flavored whipped cream or even mascarpone for a smoother, slightly tangy filling.
The texture will be slightly different but still delicious!
How long can I store the filled cream horns in the fridge?
Filled cream horns are best enjoyed fresh, but they can be stored in the fridge for up to 1 day.
To keep them fresh, cover them with plastic wrap or store them in an airtight container.
Keep in mind that the puff pastry may start to soften slightly over time, so they’re best eaten within a day of being filled.
How do I prevent the puff pastry from sticking to the molds?
To prevent the puff pastry from sticking to the molds, lightly grease the cream horn molds with butter or non-stick cooking spray before wrapping the pastry around them.
Alternatively, you can line the molds with parchment paper.
Be sure to remove the pastries from the molds as soon as they come out of the oven while they’re still hot — this will make it easier to slide them off without sticking.
Can I make the cream horn filling without a stand mixer or electric mixer?
Yes, you can! While an electric mixer makes the process easier and faster, you can mix the cream cheese filling and whipping cream by hand.
Use a whisk and a sturdy bowl to beat the cream cheese until smooth, then slowly incorporate the whipped cream (though it will take a bit more effort).
It may take longer, but the results will still be delicious.
How do I know when the pastry is baked perfectly?
The pastry should be golden brown and puffed when it’s done.
If it’s not browned enough, leave it in the oven for an additional 1-2 minutes, but be sure to check frequently so it doesn’t burn.
Also, avoid opening the oven door too often during baking, as this can cause the pastry to collapse.
A perfectly baked cream horn will feel light and crisp to the touch.
How can I get the cream filling to hold its shape better?
To get your cream filling to hold its shape, be sure to use chilled whipping cream and beat it to stiff peaks.
If you’re using Method 1 (with cream cheese), make sure the cream cheese is softened to room temperature before mixing, as this will help the filling come together smoothly.
If the whipped cream starts to break or turn runny, it’s an indication you’ve overbeaten it, so stop mixing once you reach the right consistency.
Can I make the cream horns without molds?
Yes, you can! If you don’t have cream horn molds, you can make your own by shaping aluminum foil into cone-like molds, or you can wrap the pastry around metal dowels, rolling pins, or even thick wooden skewers that are oven-safe.
Just make sure the molds are well-greased, and the pastry is wrapped tightly to avoid it unwrapping during baking.