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Easy Homemade Cream Horns
I learned this simple homemade cream horns recipe after watching countless baking shows and it's become my go-to impressive dessert. These easy pastries look fancy but are surprisingly simple to make with store-bought puff pastry and a creamy filling you can customize any way you like. Perfect for when you want something special that doesn't take hours in the kitchen.
Why You'll Love This Easy Recipe
These simple homemade cream horns are pure magic:
- The easiest way to get perfectly flaky pastry using store-bought sheets
- A simple filling you can flavor however you like
- An easy recipe that looks totally professional
- Perfect for making ahead when you're planning a party
Easy Ingredients for Homemade Cream Horns
- Puff Pastry Sheets: Just thaw and they're ready for this easy recipe.
- Cream Cheese: The base for our simple homemade filling.
- Powdered Sugar: Sweetens everything perfectly.
- Vanilla Extract: Makes the homemade filling extra special.
- Heavy Cream: Whips up into clouds of deliciousness.
- Unsweetened Cocoa Powder: Optional for chocolate lovers.
Easy Step-by-Step Instructions
- Get Everything Ready
- Start by preheating your oven to exactly 400°F. While it's heating line your baking sheets with parchment paper. Give those cream horn molds a generous coating of cooking spray you'll thank yourself later when they slide right off.
- Shape Your Pastries
- Roll out your puff pastry on a lightly floured surface until it's nice and thin. Cut it into long strips about an inch wide. Carefully wrap each strip around a mold overlapping slightly as you go. Make sure the seam is on the bottom and brush them all over with egg wash for that gorgeous shine.
- Perfect Baking
- Place your wrapped molds on the prepared baking sheets leaving plenty of space between them. Bake for about 15 minutes watching carefully until they puff up and turn golden brown. Let them cool completely on the molds we don't want them to lose their shape.
- Create the Filling
- In a large bowl beat your cream cheese until it's completely smooth no lumps allowed. Gradually mix in the powdered sugar and vanilla. Slowly pour in the heavy cream while beating until you get perfect stiff peaks. If you're making chocolate cream split the mixture and blend cocoa powder into half.
- Final Assembly
- Once your shells are completely cool carefully remove them from the molds. Fill a piping bag with your cream filling and pipe generously into each shell. For the finishing touch dust them lightly with powdered sugar. Serve them right away while they're perfectly crisp and fresh.
Tips for Easy Success
- Keep it Cold: Cold filling pipes better in these easy horns.
- Simple Tools: A piping bag makes filling them so much easier.
- Easy Variation: Try freezing them for a chilled treat.
- Simple Flavors: Mix up the extracts for different easy variations.
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Easy Storage Tips
These homemade shells keep well for a couple days unfilled. The filled horns are best fresh but you can freeze them if needed. Just let them thaw a bit before serving your easy creation.
A Simple Classic Treat
These easy homemade cream horns are perfect for any occasion. Whether you stick with classic vanilla try chocolate or create your own flavor this simple recipe will make you look like a pastry chef. Trust me everyone will be impressed with your baking skills.
Frequently Asked Questions
- → Why spray the molds?
Prevents pastry from sticking for easier removal after baking.
- → Can I make these ahead?
Bake shells ahead but fill just before serving to prevent sogginess.
- → Why brush with egg wash?
Creates golden brown color and helps seal pastry edges.
- → Can I freeze the shells?
Yes, unfilled shells freeze well up to 3 months.
- → Why whip cream cheese first?
Ensures smooth filling without lumps when cream is added.