Easy Homemade Cream Horns – If you’re looking for a delightful and elegant treat. Look no further than Easy Homemade Cream Horns. This recipe, featuring flaky puff pastry and a luscious cream filling. Is perfect for any occasion. With simple ingredients like puff pastry, Crisco, butter, powdered sugar, vanilla, and marshmallow creme. These cream horns are sure to impress your family. And friends.
The first time I made these Easy Homemade Cream Horns. It was for a family gathering. My husband and child were both excited to try them. And the joy on their faces. When they took the first bite was priceless. The combination of the crispy pastry. And the smooth, sweet filling was a hit. Now, they request these cream horns for every special occasion!
What makes this Easy Homemade Cream Horns truly stand out?
These Easy Homemade Cream Horns stand out. Because of their perfect blend of flaky pastry. And rich, creamy filling. The use of marshmallow creme in the filling adds a unique twist. Making them irresistibly smooth. And sweet. Plus, they’re incredibly versatile. You can make them ahead of time. And refrigerate for later. Or enjoy them fresh out of the oven. With minimal ingredients and easy steps. This recipe is both beginner-friendly. And impressive enough. For experienced bakers.
What You Need To Make This Easy Homemade Cream Horns Recipe?
Puff Pastry: This ready-made dough is a time-saver. Providing a flaky. And a buttery base for our cream horns.
Crisco and Butter: The combination of these two fats. Creates a smooth. And stable cream filling.
Powdered Sugar: Adds sweetness. And helps achieve the perfect texture for the filling.
Vanilla: Enhances the flavor of the cream filling. Adding a warm, aromatic note.
Marshmallow Creme: Gives the filling a unique, fluffy texture. And extra sweetness.
Sugar (or Xylitol): Used for sprinkling on the puff pastry. Adding a touch of sweetness. And a bit of crunch.
Steps To Make Easy Homemade Cream Horns:
Step 1: Thaw and Prep: Thaw the puff pastry according to the package directions. One sheet makes about 15-16 cream horns, so using both sheets will yield around 32.
Step 2: Preheat and Slice: Preheat your oven to 400°F. Lay out the puff pastry on parchment paper or a lightly floured surface. Slice the pastry into half-inch strips (or 1-inch for larger horns).
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Step 3: Wrap and Sprinkle: Wrap each strip around your cream horn mold, leaving the large end open for easy removal later. Spray the tops with butter-flavored Pam and sprinkle with sugar or a natural sweetener.
Step 4: Bake: Place the wrapped molds on a lightly greased or non-stick baking sheet. Bake for 10-12 minutes until golden brown and crispy.
Step 5: Cool and Fill: While the horns are baking, prepare your filling. Cream the Crisco and butter together, then gradually add the powdered sugar. Mix in the marshmallow creme and vanilla, beating until smooth and fluffy. Let the baked horns cool completely before filling.
Step 6: Assemble: Use a pastry bag with a large tip to fill each horn with the delicious cream filling. They’re wonderful when chilled but equally delightful fresh and warm.
Tip:
For an extra special touch. Dip the ends of the baked cream horns. In melted chocolate before filling them. This not only adds a delicious chocolatey layer. But also creates a nice contrast. With the creamy filling. Simply melt some chocolate. Dip the cooled pastry ends. And let them set on parchment paper. It’s a small step. That makes a big difference in flavor. And presentation!
Frequently Asked Questions:
Can I use a different type of filling for the cream horns?
Absolutely! You can experiment with different fillings like chocolate ganache, and whipped cream. Or even a fruity custard.
How should I store the cream horns?
Store them in an airtight container at room temperature. They don’t need to be refrigerated. But you can chill them. If you prefer the filling cold.
Can I make the cream horns ahead of time?
Yes. You can make them a day in advance. Fill them and store them in an airtight container. Then refrigerate if desired. They hold up well. And remain delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Homemade Cream Horns
Ingredients
- 1 package Puff Pastry 2 to a package, makes about 32 total if you use both sheets
- 1 recipe cream filling
- Sugar or Xylitol sugar substitute for sprinkling
Filling:
- 1 cup Crisco
- 1 cup butter
- 4 cups powdered sugar
- 4 teaspoons vanilla
- 3/4 cup marshmallow creme
Instructions
- Thaw and Prep: Thaw the puff pastry as per the package instructions. One sheet yields about 15-16 cream horns.
- Preheat and Slice: Preheat oven to 400°F. Lay out the puff pastry and slice it into half-inch strips.
- Wrap and Sprinkle: Wrap each strip around a cream horn mold, leaving the large end open. Spray with butter-flavored Pam and sprinkle with sugar.
- Bake: Bake on a lightly greased sheet for 10-12 minutes until golden.
- Cool and Fill: Cream the Crisco and butter, add powdered sugar gradually, then mix in marshmallow creme and vanilla until smooth. Cool horns before filling.
- Assemble: Use a pastry bag to fill each horn with the cream. Enjoy fresh or chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
