Mom’s Cream Horns Recipe

Introduction

Mom’s Cream Horns are a delightful and classic pastry treat featuring crisp puff pastry shells filled with rich, creamy frosting. They’re perfect for parties or a sweet everyday indulgence that’s sure to impress with their light texture and sweet flavor.

Ingredients

• 4 sheets puff pastry (thawed; Pepperidge Farm recommended)
• 16 oz. cream cheese (softened at room temperature)
• 4 cups cold heavy cream
• 1 cup powdered sugar (regular sugar can also be used)
• ½ tsp vanilla extract
• Pinch of sea salt
• 16 oz. softened cream cheese (for alternative frosting)
• 1 cup confectioner’s (powdered) sugar (for alternative frosting)
• 16 oz. Cool Whip (thawed in fridge for 24 hours before use, for alternative frosting)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly dust your work surface with flour and unfold one sheet of thawed puff pastry at a time.
2. Step 2: Roll out the puff pastry into a square and slice it into ¾ inch wide strips using a pizza cutter.
3. Step 3: Carefully wrap each strip around cream horn molds and place them on a greased baking pan.
4. Step 4: Bake the pastry strips in the preheated oven for about 18 minutes, or until they turn light golden brown.
5. Step 5: Remove from oven and carefully take horns off the molds while still hot to prevent sticking, using a towel to protect your hands. Let them cool completely.
6. Step 6: For the heavy cream frosting: Beat softened cream cheese until smooth. Add powdered sugar gradually while mixing until combined and smooth. Scrape bowl and beat on high to thicken. Add cold heavy cream gradually, increasing speed until frosting holds its shape. Avoid overbeating.
7. Step 7: Alternatively, for the Cool Whip frosting: Beat softened cream cheese until smooth, add powdered sugar gradually while mixing. Scrape bowl and beat on high to thicken. Add thawed Cool Whip and whip until incorporated. Do not overbeat.
8. Step 8: Fill a piping bag fitted with a Wilton 32 tip halfway with frosting. Pipe cream into both ends of each cooled horn until filled.

Tips & Variations

• Use a towel when removing hot pastry from molds to protect your hands and prevent sticking.
• For a lighter frosting, use Cool Whip instead of heavy cream.
• Dust finished cream horns with powdered sugar just before serving for an elegant touch.
• If you prefer crunchy horns, skip refrigerating after filling.

Storage

Store filled cream horns in an airtight container in the refrigerator for at least 8 hours to allow flavors to meld. They taste best chilled but can be brought to room temperature before serving if desired. Avoid storing them at room temperature to prevent the cream from spoiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the puff pastry from scratch?

Yes, you can make your own puff pastry if you prefer, but store-bought sheets save time and simplify the process.

How do I prevent the cream from becoming runny?

Make sure the cream cheese is properly softened at room temperature and avoid microwaving. Also, do not overbeat the frosting once you add the heavy cream or Cool Whip, as this can cause it to become runny.

Mom’s Cream Horns Recipe

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★★★★★

4.8 from 131 reviews

• Author: Lila
• Total Time: 43 minutes
• Yield: 52 servings 1x

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Description

Mom’s Cream Horns are a delightful, flaky pastry filled with a creamy frosting made from either heavy whipping cream or Cool Whip combined with cream cheese and powdered sugar. These classic treats feature golden puff pastry spirals baked to perfection and filled with a luscious, smooth cream, perfect for serving at parties or as a sweet indulgence.

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Ingredients

Scale 1x2x3x

Puff Pastry Horns

• 4 puff pastry sheets (such as Pepperidge Farm), thawed

Cream Cheese Frosting (Option 1: Heavy Whipping Cream)

• 16 oz. cream cheese, softened at room temperature
• 1 cup powdered sugar
• 4 cups cold heavy whipping cream
• ½ tsp vanilla extract
• Pinch of sea salt

Cream Cheese Frosting (Option 2: Cool Whip)

• 16 oz. cream cheese, softened at room temperature
• 1 cup confectioner’s (powdered) sugar
• 16 oz. Cool Whip, thawed in the fridge for 24 hours

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the puff pastry horns.
2. Prepare Dough: Unfold one thawed puff pastry sheet at a time onto a floured surface. Roll out the dough into a square shape and use a pizza cutter to slice it into ¾ inch wide strips.
3. Shape and Bake: Grease a baking pan and place the dough strips onto it. Bake in the preheated oven for about 18 minutes or until the pastry strips turn light golden brown.
4. Remove from Molds: Carefully remove each hot pastry horn from the molds immediately to prevent sticking. Use a towel to hold the mold ends safely. Let the horns cool completely before filling.
5. Make Frosting with Heavy Whipping Cream: Beat softened cream cheese until smooth and creamy. Gradually add powdered sugar while mixing until smooth and lump-free. Scrape down the bowl and beat until thickened. Add cold heavy whipping cream gradually while beating, increasing speed gradually until the mixture thickens and holds shape. Avoid overbeating.
6. Make Frosting with Cool Whip: Beat softened cream cheese until smooth. Gradually add powdered sugar while mixing until combined and thickened. Scrape down the bowl and beat again briefly. Fold in thawed Cool Whip, mixing until fully incorporated and holding shape, taking care not to overbeat.
7. Assemble Cream Horns: Fill a piping bag fitted with a Wilton 32 tip halfway with the prepared frosting. Pipe cream into each end of the cooled pastry horns to fill them generously.
8. Store: Place filled cream horns in an airtight container and refrigerate for at least 8 hours to set. Dust with powdered sugar before serving. For a crunchier horn, omit refrigeration.

Notes

• Do not microwave cream cheese to soften; use room temperature softening to preserve texture.
• Use flour to dust the work surface to prevent pastry from sticking while rolling.
• Remove horns from molds while hot to avoid sticking and allow shaping.
• Do not overbeat frosting to maintain a stable, creamy texture.
• Refrigerate assembled horns for best flavor and stability, but skip refrigeration for a crunchier pastry texture.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cream Horns, Puff Pastry Dessert, Cream Cheese Frosting, Party Dessert, Classic Pastry, Homemade Cream Horns