Irresistible Cream Horns with Flaky Puff Pastry and Lush Marshmallow Cream

These cream horns are the ultimate indulgence, featuring crisp puff pastry wrapped around a luscious vanilla cream filling. With every bite, you’ll enjoy the irresistible combination of light, airy cream paired with a perfectly golden, buttery exterior. It’s a treat that feels like bakery bliss in every bite.

Why You’ll Love This Recipe:

Simple to make using store-bought puff pastry
A perfectly flaky and buttery pastry shell
A light-as-air marshmallow cream filling that’s hard to resist
Fun to prepare with kids
Ideal for holidays, gatherings, or any special occasion
Can be made ahead of time

Ingredients:

2 boxes of thawed frozen puff pastry sheets
1 tablespoon water
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups powdered sugar
3 cups marshmallow fluff
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional)

How to Make Cream Horns:

Prepare the pastry:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry on a floured surface and cut each sheet into 4 even strips.
Shape the pastry cones:
Wrap the pastry strips around cream horn molds or foil-wrapped cones, slightly overlapping each strip. Bake for 12 minutes or until golden brown. Let them cool on the molds for 20 minutes, then carefully remove.
Make the cream filling:
Cream together the softened butter and shortening. Gradually add the powdered sugar, marshmallow fluff, vanilla extract, and optional heavy cream. Beat until the mixture is light and fluffy.
Fill the pastry:
Once the pastry shells have cooled, pipe or spoon the cream filling into both ends of each cream horn.
Store and serve:
Serve your cream horns immediately, or store them in an airtight container at room temperature for up to 3 days.

Tips for Perfect Cream Horns:

Use high-quality puff pastry for the best flakiness.
Don’t overfill the horns, as the cream might spill out.
Pipe the filling from both ends for even distribution.
Add heavy cream to the filling for a creamier, pipeable texture.
Dust the finished horns with powdered sugar or drizzle with melted chocolate for an extra touch.

How to Store:

Store the filled cream horns in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions:

What’s the difference between cream horns and cannoli?
While both are cylindrical pastries, cannoli are made with a fried shell and filled with sweetened ricotta, whereas cream horns are made with puff pastry and filled with marshmallow-based cream.

Can I make cream horns ahead of time?
Yes! You can bake the pastry shells ahead of time and store them at room temperature for 2-3 days. Fill them with the cream just before serving.

Can I use a different type of cream for the filling?
Absolutely! You can switch up the flavor with chocolate, lemon, or even raspberry-flavored filling.

These homemade cream horns are a delightful dessert with their crisp pastry exterior and fluffy cream filling. Whether you’re entertaining or just treating yourself, these easy-to-make cream horns will certainly be a crowd-pleaser!