Puff Pastry Cream Horns


  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 cup heavy cream
  • 1/2 cup divided Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract


  1. Grease 8 cream horn metal cones or metal cannoli forms. Use a knife or rolling cutter to cut  puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap  layers, covering form in a spiral. Cover and freeze for 30 minutes.1
  2. Preheat oven to 400°F.2
  3. Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper.3
  4. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms.4
  5. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff.5
  6. Fill piping bag with cream; pipe into cooled pastry.  Keep refrigerated.

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Puff Pastry Cream Horns
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