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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the puff pastry horns.
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.
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.
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.
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.
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.
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.
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