Introduction

Mom’s Cream Horns are a delightful pastry treat featuring flaky puff pastry shells filled with a rich, creamy filling. Perfect for special occasions or an indulgent snack, these horns offer a lovely balance of crispiness and smooth sweetness.

Ingredients

4 puff pastry sheets (thawed; pepperidge farm recommended)
16 oz. cream cheese, softened at room temperature
4 cups cold heavy cream
1 cup powdered sugar (or regular sugar as an alternative)
½ tsp vanilla extract
Pinch of sea salt
16 oz softened cream cheese (for frosting)
1 cup confectioner’s (powdered) sugar
16 oz Cool Whip, thawed in the fridge for 24 hours (optional, for alternate frosting)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Prepare a working surface dusted with flour to prevent sticking.
Step 2: Unfold one puff pastry sheet at a time onto the floured surface. Roll it out into a square shape.
Step 3: Use a pizza cutter to slice the dough into strips about ¾ inch wide.
Step 4: Shape the strips around cream horn molds (or cones), then place them on a greased baking pan.
Step 5: Bake in the preheated oven for 18 minutes or until the pastry is lightly golden brown.
Step 6: Remove the horns from the oven and carefully slide them off the molds while hot (use a towel to hold the mold to avoid burns). Cool completely before filling.
Step 7: To make the frosting with heavy cream: Beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until combined and smooth.
Step 8: Scrape down the bowl and continue beating at high speed until thickened. Add cold heavy cream gradually, increasing speed as you beat. Stop as soon as the frosting holds its shape to avoid overbeating.
Step 9: (Alternate frosting) For Cool Whip frosting, beat softened cream cheese with powdered sugar until smooth. Scrape the bowl, beat until thick. Then fold in thawed Cool Whip and whip together until combined but not overbeaten.
Step 10: Fill a decorating bag fitted with a Wilton 32 tip halfway with the frosting. Pipe cream into each end of the cooled pastry horns.
Step 11: Store assembled cream horns in an airtight container and refrigerate for at least 8 hours before serving. Dust with powdered sugar if desired.

Tips & Variations

Make sure the cream cheese is softened at room temperature before mixing; microwaving can ruin the texture of the frosting.
For a lighter filling, use Cool Whip instead of heavy cream.
Dust the finished cream horns with powdered sugar just before serving for an elegant touch.
If you prefer the horns crunchy, avoid refrigerating them after filling. Store filling separately and fill just before serving.

Storage

Store filled cream horns in an airtight container in the refrigerator for up to 2 days. They are best enjoyed within this time for optimal freshness. To reheat, let pastry sit at room temperature briefly, but reheating is not recommended as it may soften the crispy shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the puff pastry from scratch?

Yes, you can make homemade puff pastry if you prefer, but using store-bought sheets saves time and still yields great results.

Why is it important to soften the cream cheese at room temperature?

Softening cream cheese at room temperature ensures a smooth frosting without lumps. Microwaving it can cause the texture to break down, making the cream too liquid and unable to thicken properly.

Mom’s Cream Horns Recipe

Print Recipe

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Mom’s Cream Horns are delicate, flaky puff pastry horns filled with a smooth and creamy cream cheese frosting. These sweet treats combine the buttery, crispy texture of baked puff pastry with a rich, lightly sweetened cream cheese filling made either with heavy whipping cream or Cool Whip for a delightful dessert perfect for any occasion.

Author: Marco
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes plus refrigeration time
Yield: 52 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Puff Pastry Horns

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

Cream Cheese Frosting with Heavy Whipping Cream

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

Cream Cheese Frosting with Cool Whip

16 oz. cream cheese, softened at room temperature
1 cup powdered sugar
16 oz. Cool Whip, thawed in fridge for 24 hours

Instructions

Prepare Puff Pastry Horns: Preheat your oven to 400°F. Unfold one sheet of thawed puff pastry at a time on a floured work surface. Roll it out into a square shape and use a pizza cutter to slice the dough into ¾ inch wide strips.
Bake the Horns: Place the strips onto a greased baking pan and bake in the preheated oven for about 18 minutes or until they turn a light golden brown.
Remove from Oven and Mold: While hot, carefully remove each horn from its mold using a towel to hold the mold to avoid burns, ensuring the horns do not stick. Let them cool completely before filling.
Make Frosting with Heavy Whipping Cream: Beat softened cream cheese until smooth. Gradually add powdered sugar while mixing, ensuring no lumps form. Scrape down the bowl and beat on high until thickened. Add cold heavy cream gradually, starting on low speed and increasing, mixing until the frosting thickens and holds its shape. Avoid overbeating.
Make Frosting with Cool Whip: Beat softened cream cheese until smooth. Gradually mix in powdered sugar. Scrape down the bowl and beat until thickened. Add thawed Cool Whip and whip until fully incorporated and creamy, being careful not to overbeat.
Assemble the Cream Horns: Fill a decorating bag fitted with a Wilton 32 tip halfway with the prepared cream filling. Pipe the frosting into both ends of each cooled puff pastry horn until filled.
Store and Serve: Place the filled cream horns in an airtight container and refrigerate for at least 8 hours for the best flavor and texture. Just before serving, dust with powdered sugar. If you prefer a crunchy horn, skip refrigeration.

Notes

Use room temperature cream cheese for best frosting texture; microwaving cream cheese to soften is not recommended.
Do not overbeat the frosting to avoid it becoming too runny or separating.
Cooling the horns completely is essential to prevent melting the cream filling.
For a quicker alternative, use the Cool Whip frosting instead of heavy cream.
Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: cream horns, puff pastry dessert, cream cheese frosting, baked pastry horns, homemade cream horns