Amazing Mom’s Cream Horn Recipe
This Cream Horn recipe has been in my family for years, and it never fails to impress. The combination of buttery pastry and cool, fluffy cream is simple but so satisfying. It’s the kind of treat that disappears fast.
Why This Recipe Works
I’ve been making these Cream Horns for years, and they still feel like a little celebration every time I pull them out of the oven. Here’s what makes them special:
- Flaky and Light: The puff pastry bakes up golden and crisp, creating that perfect shell for the creamy filling. It’s the same kind of light texture I love in my Easiest Cream Puffs.
- Creamy Filling Options: You can go with whipped cream or Cool Whip, depending on what you have on hand. Both versions turn out smooth, rich, and just sweet enough.
- Make-Ahead Friendly: These are perfect for holidays or busy weeks. I often freeze a batch, then just thaw them before serving—they taste freshly made every time.
- Family Favorite: This recipe has been passed down and made by my kids now. It’s simple, reliable, and always brings back sweet memories of baking together.
- Beautiful and Practical: They look like something from a bakery, but they’re easy enough for anyone to make. A few ingredients, a little time, and you’ve got a dessert that always impresses.
If you gave this recipe a try, I’d really appreciate a quick rating. I ❤️ hearing how it turned out for you!
Ingredients
- Puff Pastry Sheets – I use store-bought Pepperidge Farm puff pastry sheets for convenience, but you can make your own from scratch if you prefer. They bake up light, flaky, and golden, forming the perfect shell for the cream filling.
- Flour – A light dusting of flour on the work surface keeps the pastry from sticking while rolling and cutting.
- Cream Cheese – Softened cream cheese gives the filling its rich, smooth texture. Let it come to room temperature naturally—microwaving can ruin the consistency and prevent it from thickening properly.
- Heavy Whipping Cream – Cold heavy cream adds volume and a light, airy texture to the frosting. It blends beautifully with the cream cheese for a stable, fluffy filling.
- Powdered Sugar – Sweetens the cream filling without making it grainy. Regular sugar can be used in a pinch, but powdered sugar gives a smoother finish.
- Vanilla Extract – Adds a subtle, warm flavor that complements the cream and pastry perfectly.
- Cool Whip – An easy alternative to heavy whipping cream. It creates a lighter, slightly sweeter filling and saves a bit of time.
- Confectioner’s Sugar – Used when making the Cool Whip version of the frosting. It dissolves easily and keeps the filling silky smooth.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Roll out the puff pastry: Place one thawed puff pastry sheet at a time onto a lightly floured surface and roll gently into a square.
- Cut the pastry strips: Use a pizza cutter to slice the dough into ¾-inch-wide strips.
- Wrap the cream horn molds: Wrap each strip around a greased cream horn mold, slightly overlapping the dough as you go.
- Arrange on baking sheet: Place the wrapped molds onto a greased or parchment-lined baking sheet.
- Bake until golden: Bake at 400°F for about 18 minutes, until light golden brown and puffed.
- Remove from molds: Carefully slide the hot pastry horns off the molds while still warm to prevent sticking, then let cool completely.
- Make the cream filling: Beat the cream cheese until smooth, then mix in powdered sugar and vanilla. Slowly add heavy cream (or Cool Whip) and beat until thick and fluffy.
- Fill and chill: Pipe the cream into both ends of each horn, refrigerate for at least 8 hours, then dust with powdered sugar before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Filling Options: I usually make the cream with heavy whipping cream, but the Cool Whip version is great when I need something quicker. You can also fold in a spoonful of jam or lemon curd for a fruity touch.
- Pastry Choices: I stick with store-bought puff pastry most of the time, but homemade pastry works beautifully if you like baking from scratch. You can even sprinkle the dough with a little sugar before baking for extra crunch.
- Flavor Add-Ins: Try adding a bit of cocoa powder or instant coffee to the cream for a mocha version. A few drops of almond or coconut extract also change things up nicely.
What to Serve with Cream Horns
Breakfast
- These Cream Horns make a lovely addition to a weekend brunch spread. We like serving them alongside Old-Fashioned French Toast for a cozy, sweet start to the day.
- They also pair beautifully with a light Pomegranate Parfait or a slice of Rhubarb Coffee Cake for a mix of creamy and fruity flavors. For a special morning treat, try them with warm Easy Soft Cinnamon Rolls.
Desserts
- For a dessert table, these Cream Horns fit right in with other elegant sweets like Classic Boccone Dolce Cake or Vanilla Bean Creme Brulee.
- They’re also wonderful next to chocolate desserts such as Candy Cane Honey Chocolate Cupcakes or a slice of Honey Chocolate Roulade with Fresh Raspberry Cream. Each pairing brings out the creamy, delicate flavor of the horns in a different way.
Frequently Asked Questions
Can I use homemade puff pastry instead of store-bought?
Yes, you can absolutely use homemade puff pastry if you prefer. It gives a slightly richer flavor and flakier texture, but store-bought sheets like Pepperidge Farm work just as well and save time.
What can I use if I don’t have cream horn molds?
If you don’t have metal molds, you can make your own by wrapping aluminum foil around a cone-shaped object or shaping it by hand. Just be sure to grease them well so the pastry doesn’t stick.
Which filling is better, heavy whipping cream or Cool Whip?
Both versions are delicious. The heavy whipping cream version tastes richer and more homemade, while the Cool Whip version is lighter and a bit sweeter. It really depends on your preference and how much time you have.
How do I keep the pastry shells from sticking to the molds?
Grease the molds lightly before wrapping the dough around them. Also, remove the horns while they’re still hot from the oven to prevent sticking as they cool.
How long do cream horns keep?
Store filled cream horns in an airtight container in the refrigerator for up to one week. You can also freeze them for up to a month and thaw in the fridge for a few hours before serving.
If you try this Cream Horn recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @valyastasteofhome!
Recipe
Mom’s Cream Horn Recipe
Making cream horns at home seems difficult at first, but with a little practice, it can turn out beautifully. These scrumptious Mom's Cream Horns are super easy to put together and terrific fun to eat!
Ingredients
- 4 puff pastry sheets l used pepperidge farm puff pastry sheets, but you can always make your own from scratch
Cream Horns Frosting (using Heavy Whipping Cream)
- 16 oz. cream cheese softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it
- 4 cups heavy cream cold
- 1 cup powdered sugar regular sugar works well too
- ½ tsp. vanilla extract
- Pinch sea salt
Cream Horns Frosting (using Cool Whip)
- 16 oz. cream cheese softened
- 1 cup confectioner's (powdered) sugar
- 16 oz. Cool Whip thawed in the fridge for 24 hrs. before use
Instructions
How to Make Horns using Puff Pastry
- Preheat oven to 400 F.
- Unfold one thawed puff pastry sheet at a time onto a lightly floured work surface. Roll the dough into a square and use a pizza cutter to slice it into ¾-inch-wide strips.
- Wrap the pastry strips around cream horn molds and place them onto a greased baking sheet.
- Bake for about 18 minutes, or until lightly golden brown.
- Remove the pastry horns from the oven and carefully slide each one off the mold while still hot to prevent sticking. Use a towel to hold the mold so you do not burn your hands. Allow the horns to cool completely before filling.
How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
- To make the heavy cream filling, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and gradually increase the mixer speed until fully combined and lump-free.
- Scrape down the sides of the bowl and beat again until thickened. Scrape the bowl once more and beat for another 15 seconds.
- Add the heavy cream to the cream cheese mixture and begin mixing on low speed, gradually increasing the speed as it combines. Continue beating until the frosting thickens and holds its shape. Do not overmix.
How to Make Frosting for the Cream Horns (using Cool Whip)
- To make the Cool Whip filling, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and gradually increase the mixer speed until fully combined.
- Scrape down the bowl and beat until thickened. Scrape the bowl again and beat for another 15 seconds.
- Add the thawed Cool Whip and whip until fully incorporated, about 1 minute. Do not overbeat. Stop mixing once the frosting holds its shape.
- Transfer the filling to a decorating bag fitted with a Wilton 32 tip. Pipe the filling into both ends of each cream horn.
- Place the filled cream horns into an airtight container and refrigerate for at least 8 hours. Dust with powdered sugar before serving.
- If you prefer the horns extra crunchy, skip refrigerating before serving.
Notes
- Thaw puff pastry in the fridge overnight so it stays cold but pliable when you roll it out. Warm dough can become sticky and hard to shape.
- Cut the pastry strips evenly so the horns bake uniformly and hold their shape. A pizza cutter makes this quick and precise.
- Wrap the dough around the molds with a slight overlap to prevent gaps once baked.
- Grease the molds lightly before wrapping to make removing the baked horns easier.
- Take the horns off the molds while they’re still hot. Once cooled, they can stick and break when removed.
- Let the pastry shells cool completely before filling to prevent the cream from melting or softening the layers.
- Use cold heavy cream straight from the fridge for the frosting. It whips up faster and holds its shape better.
- Stop beating the cream filling as soon as it thickens and forms peaks. Overmixing can cause it to separate.
- Fill the horns just before serving if you like them crisp, or refrigerate filled horns for a few hours for a softer texture.
- Freeze filled cream horns in an airtight container for up to a month. Thaw them in the fridge a few hours before serving for a fresh, creamy dessert anytime.
Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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This is our absolutely favorite recipe and dessert!! We have made these hundreds of times, a family favorite!!😍😍
Hi Victoria! It’s one of my favorite pastry as well. Thank you for an amazing review!:)
I have been looking for a recipe without crisco and I have tried quit a few. This recipe is the best!!!!!! I used the heavy cream one my family says it’s the best so thank you very much!!!!!
Hi Terry! I am pleased to hear that! Thank you for your comment and a 5-star review! 🙂
These turned out great! I made them the day before my party, Very easy to make and I received many compliments. I added several tablespoons of Nutella to 1/4 of the filling and it was delicious! I purchased horn molds two years ago but was scared to try make cream horns, but it really wasn’t difficult and your instructions are wonderful. Thank you!
Hi Christine! I am so pleased to hear that. I really appreciate you returning with an amazing review! Thank you for trusting me with this recipe for your party! Love Nutella, and that sound like a great idea! Have a Happy New Year!
Hi,
Is there another cream fillling I could use that can be left out on the counter?
Thanks
You can use Cool Whip instead of heavy whipping cream. That option is included in the recipe post and printable card. Thank you for asking!
Hello! I am going to try this recipe, I just ordered the horn molds. My question is do you need to spray the molds with Pam before applying the puff pastry?
I would grease it using it for the very first time. I do not wash my mold after baking, just store them in the container with a lid, that way baked horns do not stick to the mold.
Thank You! I’ve never made these before and with your easy directions, these were a hit!!! I have been told that they are worth a thousand dollars!
I am so excited to hear that! It’s the best recipe on the Web for a reason! Thank you for your amazing review!:)
where does it say to put on cones since it says take them off?
thank you
Dennis
Step-by-step instructions #3: Wrap each strip around the cream horn mold, overlapping a little with each round looking like a cone.
Hi!
I’m not sure if you are still checking this post, but I would love to check about the original recipe with the Cool Whip – my family prefers that one.
Would I mix 8oz of cream cheese and 1/2 cup confectioner’s sugar and then fold in 16oz of Cool Whip?
Thanks so much!
16 oz. – soften cream cheese
1 cup – confectioner’s (powdered) sugar
16 oz. – Cool Whip (thawed in the fridge for 24 hrs before use)
I will add this to the recipe since you’re not the only one asking. Thank you so much for being a loyal reader!:)
I bought molds and ready to make this recipe for my daughter’s birthday party. I am making these 6 days in advance and will freeze them in air-tight containers. How to defrost them so the cream is not runny? Do I need to defrost in refrigerator few hours before or overnight?
Either way works. I usually place them into the fridge to thaw overnight.
I made these on 10 Apr 2022, absolutely delicious! And easy! Worthy of 10 stars. Thank you, Valya, for a wonderful recipe.
You are most welcome! I’m glad you loved it!
Is this recipe for 2 packs of puff pastry?
Yes, that is correct. You may split the recipe in half if necessary.
Hi, so do you pick either heavy whipping cream or cool whip for the cream? What do you prefer? What tastes better?
Yes, that is correct! I prefer heavy whipping cream it’s a bit healthier, lol, and tastes great! 😉
Ok thank you! Also where did you buy your cream horn molds?
You can purchase similar cream horn molds on Amazon, just press on the link included in the recipe.
I grew up on these but mom’s filling recipe is too difficult! Was excited to try yours but no matter how long I mixed it, I could not get rid of the lumps!
I know what the problem is, you need to use softened to room temperature cream cheese (as mentioned in the instructions) not cold right out of the refrigerator. Give it another try and let me know how it goes.
do these need to be kept in the fridge, cause of the cream cheese etc.? for storing
Yes, they need to be refrigerated. Thanks for asking!
Hi, thank you so much for sharing your family recipe. I have not made this yet but very excited to. I could not find Horn molds locally but I did find Cannoli molds. Do you think I would need to make more filling to compensate for the Cannoli mold? I have not made anything like this before so I’m a little anxious about it. I would appreciate your feedback and any suggestions.
Mahalo from Maui,
Darlene
Yes, you will need to double the cream recipe if you roll the pastry onto Cannoli molds. You can order them on Amazon. They are super easy to make and are a very popular recipe on my blog throughout the year not just during holidays. If you have more questions do not hesitate to ask. Enjoy!
These look great and I can’t wait to try them! I was just curious, alot of pastry recipes call for an egg white wash to be brushed on before cooking. Do you need to brush an egg white wash on these before cooking? Thank you.
You don’t need to brush the horns with an egg wash if you’re going to dust them with powdered sugar. You can brush the horns with egg wash and sprinkle some coarse sugar on top for another look of these horns. I hope this helps.
Appreciate the recipe…is the refrigerate for 8 hours required?
Thanks!!!!
Not necessary. It is my preference because I like them soft not crunchy. You are very certainly welcome!
how many dose this make?????
It depends on how many strips you cut out of one sheet of pastry. I usually cut one sheet of pastry into 12 strips. So, that being said, one box of pastry makes about 25 cream horns. I hope this helps.
My mother made these for many years but called them clothespin cookies because instead of the molds that may not have been available back in the 50’s when she started making, she used the round wooden clothespins which she covered in aluminum foil. She bought me clothespins when I got married in the early 70’s and I use them to this day to make. She also made her own dough back then but I use Pepperidge Farm.
That is very interesting. I’ve never seen clothespins. Thank you for the info, Bonnie! 🙂
Hi have you tried adding a little lemon to the filling to not make it as sweet
Or do you think that may make it more sour
Fresh lemon juice not the concentrate
I want to make these for my sons bday party
Yes, I have! It turns out well. I would add about a teaspoon. Adding more can curdle the cream. Let me know how you like it, and thank you for asking!
Hi, I want this for tomorrow’s party, do I have to freeze these after its baked, or can I leave them room temp without the cream till tomorrow?
You don’t have to freeze them, leave them room temperature and fill them tomorrow.
Good morning. Just curious, so the recipe posted is for one batch correct? And serving wise around how many cream horns does it make? Sorry. Just got confused if it was for one package of pastry sheet or two. Thank you!
Hi Cassandra! Yes, 1 pack or 2 ready to bake sheets. My daughter was making 2 serving (and used 2 boxes or 4 ready to bake sheets) of the recipe so the picture of the cream is what confuses everyone because a double serving of the cream is photographed, but the instructions say one serving. I just have reshoot that photo sometime soon so it’s more clear to everyone! One pack makes 24 to 26 cream horns. I’m so sorry for the confusion!
I made this recipe and found that the amount of cream cheese was too much for my taste. 8 oz to 2 cups of whipping cream. They were good, but I will tweak the amount of cream cheese next time. I know someone who makes these and she uses sweetened condensed milk instead of sugar. Have you made them this way before (no cream cheese)?
I only used this kind of cream for this specific recipe. You can substitute the cream cheese with mascarpone cheese if the cream has a bit more sour taste than you prefer. I do not like using condenced milk for these cream horns but for these I always use cooked condensed milk.
Two questions do you have a chocolate recipe for these horns, cream and where did you buy the horn molds
What do you mean by a chocolate recipe? Do you mean chocolate cream? Let me know.
You can get these molds on Amazon and I have a link in the blog post that should take you there for your convenience.
Love the recipe. Thanks so much! Made these today for Father’s Day.
I’m glad you loved the recipe. Thank you kindly for sharing your experience with me! 🙂
Hi, love how the horns came out. So did you use the 5.5 inch or 4.5 inch molds because the link directs me to the smaller size. Thanks
I have both sizes. You can do either small or large size horns, they both turn out great.
Well I did it but I had to bake almost 30 minutes and just kept judging by site, obviously I couldn’t see the bottoms. Slightly burned bottoms but not too bad, maybe next time only about 25 minutes. Sorry I don’t do Facebook, Instagram etc. I will post a pic on Amazon reviews for the ConvectionWorks Hi-Q Convection oven if you are interested.
It was harder than I thought to roll the pastry onto the cones but after a couple it was ok. I used a needle-nosed plier to hold the cone while I pushed them off and only broke the first one, actually it kinda fell apart. Anyway I cooled them and then filled two with Redi-Whip and dusted with powered sugar. I grade myself a B-. Thanks for your help.
So happy to hear they turned out ok for you! Thank you so very much for sharing your experience with me! 🙂
Hello again. I was so excited to find your recipe that I didn’t think about oven types. I have a brand new ConvectionWorks Hi-Q Convection Oven. Well I took the pastry puffs(same a pic) to check thawing time and I noticed on the package it said don’t use toaster oven. Granted my new oven is a whole lot more than a toaster oven but still I thought I would see what you thought. I will proceed regardless but just wanted your thoughts/advise on this matter. I’m a very logical person and to me 400 degrees is 400 degrees and I just wonder whether I should use the convection option(fan) or not. Thanks a bunch.
Hmm… I’ve never used toaster oven to bake these. I’m not really sure.
I would use conversation setting, stand by and watch the baking process though, not to burn cream horns and the oven. Let me know how it works out for you.
Wow, what a quick response! I really like your site and look forward to trying other recipes that you have. I will be trying the “Mom’s Cream Horns” sometime next week after I get all my cones and tips from Amazon. Have a superb day and Bone Aptite.
Thank you kindly! 🙂
Hello
How long should be the strip, when you rolling?? Thank you so much
I roll the puff pastry strips about one foot in length.
I want to thank you so very much for sharing your time and experience. I grew up in the 50s in Rockford, Illinois. There was a Swedish Bakery right out our backdoor 30 seconds away. They made great Cream Horns. I now live in California(San Carlos) and have since 1978 and Creme Horns don’t exist least I haven’t seen them.
Anyway I just bought a convection oven(Large and all the bells and whistles) and I decided to search for these treats and found your pictures of Cream Horns and your website. I’m a 68 year old USMC Veteran and the only thing I have baked(50s Gas Oven) is Banana Bread(Not from scratch). So I am really brand new at all this. Right now my just received ConvectionWorks Oven sits on the floor as it waits for the AV(Audio/Visual) Cart to arrive(Monday 4-9-18). Right now I’m ordering 12 cones and some large tips/small kit from Amazon. I hope to try making these after doing my taxes. I have one question for now, can you use “Redi-Whip”(Nitro/Can) if you are lazy or in a hurry? Thanks a lot, I will post here again after I make them. I don’t do Facebook, Instagram, etc. Buy!
I’m glad you found my blog and recipe helpful. Ready Whip is the same as Cool whip, it should work. Thank you for stopping by and commenting Kerry!
I’m supper excited to try this recipe. I’ve been looking for soft shell cream horns for a long time. Thank you so much I’ll let you know how it goes.
You are more than welcome! We enjoy them everytime we make them. ?
Hi i wanted to make these the evening before my party. Will they still taste fresh or should i make them the same day. I was thinking to do the filling the day of the party so they dont get soft. What are your suggestions. Thanks
If you like the cream horns crunchy, then make and fill them the same day. I prefer them soft and chewy so I make it the day before. I hope this helps.
Thank you – these are FABULOUS!! We want to make these for a cookie table at a wedding. Do they need refrigeration? We have to take them to the reception hall Thursday before the Saturday wedding. Any concerns we should think about? Appreciate your generosity in sharing this!
You are more than welcome Kate! So, what you’re saying is the cream horns need to be kept in the reception hall from Thursday until Saturday without being refrigerated? If yes, that will not work! These cream horns need to be refrigerated, otherwise the cream will perish, melt and mold. If not refrigerated, they must be served with in 4 hours. I hope this helps, let me know if you have more questions. Thank you for your comment! ?
Thank you thank you thank you!!! That’s exactly what I feared and appreciate the professional opinion on this. We are now making them for a family party instead. Love your site and will be back regularly!
You’re very welcome! Thank you kindly for making my recipe! 🙂
I have a few questions. Do you grease the cream horn mold? It looks like you are using a deeper baking dish to bake, is that better than a baking sheet? And should you freeze with filling or without? I am making a variety of cookies for a wedding but have never made these. They look yummy.
It doesn’t matter what cooking sheet you use. Pastry dough is pretty buttery, it’s not necessary to grease the molds, but if you’re using the molds for the very first time I would grease them with butter. I freeze them filled with cream in the Rubbermaid plastic container with lid.
Your filling recipes is for two sheets of puff pastry right? Can you give me the recipe for the filling using heavy whipping cream for just one sheet? Also, do you freeze them with the cream filling? Thank you!
Hello! I’ve described the recipe using heavy cream in the comments already, but I’ll write it again, just in case you missed it. So, for one sheet of pastry you will need roughly 1/2 portion of the cream. Beat 4 oz. of the soften cream cheese with 1/4 cup powdered or granulated sugar (doesn’t matter), then add 1 cup of cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds. Freeze cream horns filled with cream in the air tight freezer safe container ( I use Rubbermaid plastic container with lid). I hope this helps and thank you for making my recipe! ?
Making these tomorrow. Do I grease the molds before wrapping the dough around them? Do I remove the horns from the mold while hot or wait to cool them. I have been told both ways but I want to get it right. Thank you.
No, greasing the molds is not needed. The puff pastry dough is pretty buttery and it will grease the molds while baking. Thank you for making my recipe!
Please help me ….. I’ve made these numerous times … has the recipe changed for the cream ?? I was .thinking it had cool whip ???
I have been using heavy whipping cream for a while now for this recipe, but you can use thawed 16 cool whips instead. Thanks for asking!
Made these today for christmas boxes! Turned out awesome! Thank you for the awesome recipe
Loved this recipe! Cream horns turned out great!
Than you for your feedback. ?
Have you (or anyone else here) tried changing the Cool Whip for whipped cream?
Yes, I’ve been using heavy cream for a long time now and do not use Cool Whip at all in my recipes anymore.
So, here is how I do it now:
Beat cream cheese and sugar or powdered sugar until smooth, then add 2 cups of heavy cream, mix for 30 seconds, scrape the sides of a mixer bowl and beat it on high for a minute or as soon as it thickens. Enjoy!
Thank you for your speedy reply! I’ll definitely be treating my family to these during the Christmas holiday. I think I’ll add a splash of vanilla and Cointreau.
You are very welcome, enjoy! 🙂
The 4 cups of whipping cream, is that with 8oz cream cheese? Or is that if you double the recipe?
Yes, I doubled the recipe but fixed it to a single portion of cream so its not confusing. For 8 oz of cream cheese, you need 2 cups of heavy cream. I hope this clarifies a bit more.
Would you be able to update or just add into the main recipe as an alternative using the heavy whipping cream, instead of cool whip? I love the recipe, but always find myself scrolling down to comments to see the heavy whipping cream substitute. Thank you!
All done! Enjoy! 🙂
Do u sprinkle icing sugar on the cream horns before U freeze them?
No, I do not. The confectioner sugar will melt during thawing. Sprinkle the cream horns with it before serving.
Thanks!
My pleasure, enjoy! 🙂
Hi I started to make the Cream horns and can’t keep them up to my husband, I ordered 5 lots of cones so now have plenty. Thanks so much for recipe they are so yummy.
That’s awesome! I’m so glad you like the recipe. We absolutely love them too and they don’t stick around for very long after I make them as well. Thank you for sharing your experience with me, Mary. 🙂
hi
thanks for the recipe …do the cream horns turn soggy if we keep them in the pantry for a day or 2. What’s the best way to keep the filled ones fresh and crispy
Yes, the cream will make them soft. If you like them crispy then you need to fill the pastry horns shortly before serving. I hope this helps.
I want one so bad right now!
Oh yes, they are pretty tasty!
Just wanted to update you, i made these 1.5 weeks before a party, froze them immediately in the same kind of tupperware container you use. Defrosted them the day of the party and they tasted amazing! Honestly did taste like they were freshly made. Thank you!!
I’m glad to hear that. Thank you for sharing your experience with me. 🙂
Hi Valya,
How far in advance do you usually make and freeze these? And do they taste just as good defrosted? I am thinking of making these 1 week in advance for my mothers birthday party
Making these one week in advance is perfectly fine. Usually when I bake for holidays I do make these about 4 – 6 days in advance and then freeze them. Yes, they taste just as they where freshly baked. Just make sure to thaw them in the fridge for at least 6 hours or overnight. Enjoy!
Sorry, one more question. How do you freeze them? In plastic gallon bags? Or on a cookie sheet covered up?
I freeze them in a large plastic food container that closes tight with a lid. Otherwise the cream horns cookie will harden. Also, filled cream horns soak up the aroma that’s in the fridge (for example: if the freezer has open frozen fish, than cream horns will taste and smell like fish. Speaking from experience here:). Let me know how they turn out for you and how you like them. 🙂
Oh my! This are fabulous! great picture quality too!
Thank you for kind words Natalie!
Having problems keeping dough from separating. They turn out very good, but a lot of the time they separate. Anyone else have this problem. Any fixes?
Hi Carol! I will add the trick from the dough not to unroll on the blog next time I make them. After wrapping strip of dough onto a mold, dip the tip of your finger into a water, wet and press together the end of the strip to the dough. Then place and press the seam down onto greased pan. Sometimes it will still unroll, but for most part they look like on the picture. I hope this helps. Please come back and let me know how it worked for you Carol. Thank you for asking! 🙂
Thanks, I will try that. By the way, my granddaughter walked in and said ” Oh Gram, you made Unicorn horns.” Thought that was a cute name for them also.
Wow, how nice! Isn’t it funny how kids come up with the cutest ideas? 🙂
I had this problem the first time I made them. The second time I overlapped the dough by at least 50 percent. Try overlapping your dough more.
can the horns be made ahead of time and frozen until ready to fill? Will they be soggy ?
Thanks
I’ve never froze them unfilled. I don’t think they will be soggy, since there is no cream. The cream is what makes them soft. Let me know if I’m right or wrong, after your experience. Thanks Mary 🙂
Valya I am looking to buy a wilton attachment on amazon that i can use for this recipe and for decorating cakes etc. What type do you have and which one would you recommend? Thank you
Hi Jessica. I have THIS set and THIS. Also, I use large tips like 1 M.
Yummy I can’t wait to make this!
Thank you. Let me know how it turns out for you.
Perfect recipe! I’ve been looking for this recipe for a long time and I think I found the most perfect one. Thx 😉
Aww…Thank you very much for awesome feedback. I’m so happy to hear you found what you were looking for. I absolutely love them, it’s hard to stop after having couple of them. BTW,I found a great deal on buying puff pastry in bulk at URM or Cash and Carry store if you have one in your town.
What is the length of the cream horns molds you have? Mine looks smaller then yours,and i want to try this recipe tomorrow but not sure if i need to make shorter strips
I have 2 different sizes of molds 4″ and 5.5″. The one I used for the blog are 5.5″. When I use 4″ mold I cut the sheet diagonally in half after rolling it out. I hope this helps.
I did not have enough cream for all horns,probably because i rolled out the dough too thin and got more horns. How big the rolled out square should be? Also, can I fill out the horns with any other filling? Or how i can store the baked horns without the cream? In the fridge or in the plastic bag in the pantry? Thanks
Hi Jessica,
I have a large 15 X 20 cutting board that I use to roll it out on and I do roll it out almost to the end of all edges of my cutting board. You can use any other cream you like. Also, it depends how long you need to store them. They will get soft in plastic bag. Store them in a plastic storage container in the pantry and do not close the lid tight, rather leave a bit open for air circulation. You can also freeze them in the same container with lid tightly closed. I hope this helps.
Is this cm or on the inch reading of how long your cream horn molds are?
My cream horn molds are 4 inches long. I hope this clarifies.
Are you related to Charles stump of Marion , In I am his great niece. My name is Barbara Mitchell Richardson His wife was my grandmothers sister. Uncle Charles wrote poetry. I have his book. My grandmothers name was Lexie Lorraine Crummrime. Charles wife was Leafy Forest Crummrine Stump. For real.
? how cool is that name?! Love it!
These are so pretty and sound amazing – it’s so fun that your girls have taken over making them and I think the name is perfect!
Thank you Chris! I am so happy to see my kid’s love for baking and cooking. They are still so young, but I can say that they do such a great job in the kitchen. Thanks for stopping by Chris! 🙂