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Mom’s Cream Horns Recipe

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★★★★★

4.7 from 99 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://savorandsimmer.com/moms-cream-horns-recipe/