Name: Vanilla Cream Horns with Powdered Sugar
Prep time: 25 min
Cook time: 15 min
Total time: 1 h
Cuisine: European
Ingredients: 1–2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash); 2 tbsp granulated sugar (for coating); 1 cup heavy whipping cream; 1/2 cup mascarpone cheese or cream cheese; 1/3 cup powdered sugar; 1 tsp vanilla extract; 1 tsp cornstarch (optional, for stabilizing cream); Powdered sugar (for dusting)

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Vanilla Cream Horns with Powdered Sugar are delicate, golden pastry tubes filled with light and fluffy vanilla cream. These elegant desserts are dusted with powdered sugar and offer a delightful blend of crisp exterior and creamy interior, making them perfect for tea time, special occasions, or celebrations.

Why You’ll Love This Recipe

Light and Airy: Combines crisp puff pastry with velvety vanilla filling
Visually Elegant: Picture-perfect presentation with minimal effort
Crowd-Pleasing: Universally loved by both adults and children
Make-Ahead Friendly: Fill just before serving for fresh texture
Customizable: Easily infused with citrus, coffee, or chocolate flavors

Tip by Elsa: “Use a piping nozzle with a wide opening to easily fill the horns without damaging the delicate shells.”

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Puff pastry sheets, thawed
Egg (for egg wash)
Granulated sugar (for coating the pastry)
Heavy whipping cream
Mascarpone cheese or cream cheese
Powdered sugar
Vanilla extract
Cornstarch (optional, for stabilizing the cream)
Powdered sugar (for dusting)

Directions

Preheat Oven: Set the oven to 400°F (200°C).
Shape the Horns: Cut puff pastry into strips and wrap them around metal cream horn molds, slightly overlapping. Brush with egg wash and sprinkle with granulated sugar.
Bake: Place on a baking tray and bake for 12–15 minutes or until golden brown. Cool completely before removing from molds.
Prepare the Cream: In a chilled bowl, beat the whipping cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Add cornstarch for extra stability if desired.
Fill the Horns: Pipe the cream into both ends of the pastry tubes using a large star tip or round nozzle.
Dust and Serve: Lightly dust the filled horns with powdered sugar and serve immediately.

Tip by Elsa: “Cool pastry shells completely before filling to prevent the cream from melting inside.”

Servings and Timing

Serves: 8–10 cream horns
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time (for filling): 20 minutes
Total Time: 1 hour

Variations

Lemon Zest Cream: Add lemon zest and a touch of juice to the filling for a fresh twist
Chocolate Drizzle: Dip pastry ends in melted chocolate or drizzle over the top
Espresso Cream: Add a teaspoon of instant espresso powder for a coffee-infused filling
Fruit-Filled: Pipe a dollop of fruit jam before the cream for surprise flavor
Almond Version: Replace vanilla with almond extract and garnish with toasted almond flakes

Tip by Elsa: “Try flavored sugar (like vanilla sugar) when dusting the horns for an aromatic touch.”

Storage/Reheating

Storage: Store unfilled pastry shells in an airtight container at room temperature for 2–3 days. Store cream filling in the fridge for up to 2 days.
Reheating: Re-crisp the empty shells in a 300°F (150°C) oven for 5–7 minutes. Do not reheat filled horns.

Tip by Elsa: “If making ahead, store components separately and assemble right before serving to retain texture.”

FAQs

Do I need metal molds to make cream horns?

Yes, metal molds help shape the horns. Alternatively, you can make DIY molds using foil.

Can I use store-bought whipped cream?

While convenient, homemade cream holds better structure and flavor. Mascarpone adds extra richness.

How do I prevent puff pastry from unrolling?

Ensure the pastry is firmly wrapped and lightly press the end strip to seal. Chilling before baking also helps.

Is it possible to freeze cream horns?

Only the unfilled pastry shells should be frozen. Reheat before filling.

How can I make the cream more stable?

Use mascarpone or add a teaspoon of cornstarch to stabilize whipped cream.

Can I flavor the cream differently?

Yes—add extracts like almond, orange, or peppermint depending on the occasion.

Why did my pastry not puff up properly?

Ensure the oven is preheated and don’t overwork the pastry. Also, use cold pastry for best puff.

Can I use different shapes for the pastry?

Yes, you can roll into cones or logs, but adjust baking time based on thickness.

What pairs well with cream horns?

Coffee, cappuccino, or a glass of dessert wine complement the sweetness beautifully.

Are these suitable for kids’ parties?

Absolutely—just keep them small and mess-free by reducing cream quantity per horn.

Conclusion

Vanilla Cream Horns with Powdered Sugar are a graceful and satisfying dessert that blends crisp pastry with a smooth, rich filling. Whether served at a tea party, holiday dinner, or weekend brunch, they deliver timeless charm and irresistible flavor in every bite.

Vanilla Cream Horns with Powdered Sugar

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Vanilla Cream Horns with Powdered Sugar are elegant puff pastry tubes filled with a light, fluffy vanilla cream and finished with a dusting of powdered sugar—ideal for special occasions, afternoon tea, or celebratory desserts.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 8–10 cream horns 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
Cut thawed puff pastry into 1-inch strips. Wrap each strip around metal cream horn molds, overlapping slightly. Place on baking sheet.
Brush pastry with beaten egg and sprinkle with granulated sugar.
Bake for 12–15 minutes or until golden brown. Cool completely before removing from molds.
In a chilled bowl, beat heavy cream, mascarpone, powdered sugar, vanilla, and cornstarch (if using) until stiff peaks form. Chill for 20 minutes.
Pipe cream into both ends of the cooled pastry horns using a large star or round tip.
Dust filled horns with powdered sugar and serve immediately.