Puff Pastry Cream Horns
Create flaky and delicious cream horns effortlessly using store-bought puff pastry dough. We’ll guide you through the process and share some fantastic filling ideas!
Ingredients
- 1 puff pastry sheet
- 4 tablespoons powdered sugar
- Your preferred filling
Instructions
- Gently flatten the puff pastry.
- With a large knife or pizza cutter, slice the pastry into 12 strips.
- Spritz the cream horn molds lightly with cooking spray.
- Wrap a strip of dough around each mold, beginning at the pointed end and slightly overlapping the layers. Press the end of the dough gently into the adjacent dough, moistening your finger if necessary to help it adhere.
- Once all the cones are wrapped and on the baking sheet, place them in the freezer while preheating the oven to 400°F.
- Bake for 12-15 minutes or until they turn a light golden brown. Allow them to cool on the molds for 15 minutes, then remove and let them cool completely before filling.
- Fill with your preferred frosting or whipped cream. Refrigerate for at least a couple of hours before serving.
Cream Horns Molds
I already had the molds, but if you don’t, don’t let that stop you. They are very affordable and versatile, useful for more than just cream horns.
What can I use if I don’t have cream horn molds?
If you don’t have Cream Horns molds and don’t want to wait to order them, you can use sugar cones wrapped in aluminum foil. This will give you the right shape with easily accessible materials.
Tips for Removing Pastry from Forms
Spray the cones before wrapping them with pastry. It makes them a bit more slippery, but the pastry will come off more easily.