Mom’s Cream Horns Recipe

Introduction

Mom’s Cream Horns are a delightful pastry treat featuring crisp puff pastry shells filled with a luscious cream cheese frosting. Perfect for special occasions or an indulgent everyday dessert, these cream horns are as impressive as they are delicious.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: On a floured surface, unfold one puff pastry sheet at a time and roll it into a square. Use a pizza cutter to slice the dough into ¾-inch wide strips.
3. Step 3: Lightly grease a baking pan and place the dough strips on it. Bake for 18 minutes or until they turn light golden brown.
4. Step 4: While still hot, carefully remove each horn from its mold to prevent sticking, using a towel to avoid burns. Let them cool completely before filling.
5. Step 5: To make the frosting with heavy cream: Beat softened cream cheese until smooth. Add powdered sugar gradually and mix until well combined and smooth, scraping down the bowl as needed.
6. Step 6: Beat the mixture on high until thickened, scrape down the bowl again, and beat for another 15 seconds. Slowly add cold heavy cream while beating, increasing speed gradually, until the frosting thickens and holds its shape. Avoid overbeating.
7. Step 7: Alternatively, to make frosting with Cool Whip: Beat softened cream cheese until smooth, add powdered sugar gradually, and mix well. Scrape down the bowl and beat until thick. Add thawed Cool Whip and whip until fully incorporated and frosting holds its shape.
8. Step 8: Fill a decorating bag fitted with a Wilton 32 tip halfway with the frosting. Pipe cream into each end of the cooled cream horns.
9. Step 9: Dust the filled horns with powdered sugar before serving, if desired.

Tips & Variations

• For crunchy cream horns, serve immediately without refrigerating. Otherwise, refrigerate for a softer, creamier texture.
• Try adding a dash of cinnamon or almond extract to the frosting for a flavor twist.
• Use homemade puff pastry for a more artisanal touch.
• If using regular sugar instead of powdered sugar, beat longer to ensure smooth texture.

Storage

Store cream horns in an airtight container in the refrigerator for up to 3 days. For best texture, allow refrigerated cream horns to sit at room temperature for 10–15 minutes before serving. Avoid freezing, as it may affect the pastry’s crispness and cream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream horns ahead of time?

Yes, you can assemble the cream horns and store them in the fridge for several hours up to a day before serving. To keep the pastry crisp, fill them closer to serving time if possible.

What can I use if I don’t have a decorating bag or tip?

You can use a zip-top bag with one corner snipped off to pipe the frosting into the horns. Alternatively, use a small spoon to carefully fill each horn.