Italian Cream Horns

Why You’ll Love This Recipe

• Delicate and delicious – The flaky pastry and smooth cream filling create the perfect texture combination.
• Impressive presentation – These pastries look elegant and sophisticated, making them perfect for special occasions or gatherings.
• Customizable – Add a touch of vanilla or almond extract to the cream filling for a flavor twist.
• Made from scratch – This recipe allows you to create homemade pastries that taste just as good as any bakery treat.
• Perfect for dessert or tea time – Light, creamy, and satisfying, these cream horns are ideal for any dessert table or afternoon tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pastry Shells

• Puff pastry sheets (store-bought or homemade)
• Butter (for greasing the cream horn molds)
• Powdered sugar (for dusting)

For the Cream Filling

• Heavy cream
• Cream cheese (softened)
• Powdered sugar
• Vanilla extract
• Almond extract (optional)
• Chopped toasted nuts (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Grease your cream horn molds with butter and set them aside.
2. Prepare the puff pastry – If using store-bought puff pastry, roll it out on a lightly floured surface. Cut the pastry into strips about 1-inch wide.
3. Wrap the pastry – Carefully wrap each strip of puff pastry around a cream horn mold, starting from the wide end and spiraling up to the narrow end. Press the edges gently to seal them.
4. Bake the shells – Place the pastry-wrapped molds on a baking sheet and bake for 12-15 minutes, or until golden and puffed. Remove from the oven and let cool slightly before removing the pastry from the molds. Allow the shells to cool completely.
5. Make the cream filling – While the pastry is cooling, prepare the cream filling. In a mixing bowl, beat the heavy cream, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. If using, add almond extract for a hint of nutty flavor.
6. Fill the pastry shells – Once the pastry shells have cooled, pipe or spoon the cream filling into each shell, making sure to fill them generously.
7. Garnish and serve – Dust the filled cream horns with powdered sugar and sprinkle with chopped toasted nuts (optional) for added texture and flavor. Serve immediately or refrigerate until ready to enjoy.

Servings and Timing

• Servings: Makes about 8-10 cream horns
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Variations

• Flavored Cream Filling – Add a tablespoon of cocoa powder to the cream mixture for a chocolate-flavored filling or stir in fruit preserves like raspberry or strawberry.
• Chocolate Dipped Cream Horns – Dip the ends of the filled cream horns in melted chocolate for an extra indulgent treat.
• Baked Cream Horn Shells – If you prefer, you can make your own cream horn shells from scratch using a homemade dough instead of puff pastry.
• Lemon Cream Filling – Add a teaspoon of lemon zest to the filling for a refreshing citrus twist.
• Nuts for Garnish – Try garnishing with toasted hazelnuts or pistachios instead of the usual chopped almonds for a different flavor.

Storage/Reheating

• Room Temperature: If serving the same day, keep the filled cream horns at room temperature for up to 2 hours.
• Refrigerator: Store the filled cream horns in an airtight container in the refrigerator for up to 2-3 days. The pastry will soften, but the cream will stay fresh.
• Freezer: Store unfilled pastry shells in a sealed container in the freezer for up to 1 month. Fill them with cream after thawing.

FAQs

Can I use homemade puff pastry for this recipe?

Yes! If you prefer homemade puff pastry, feel free to use it instead of store-bought pastry sheets.

Can I use a different type of filling?

Yes, you can substitute the cream filling with whipped cream, custard, or even a fruit filling if desired.

How do I make the cream filling lighter?

For a lighter filling, use whipped cream cheese instead of regular cream cheese, or whip the heavy cream to soft peaks before combining with the other ingredients.

Can I freeze the cream horns?

You can freeze the empty pastry shells for up to 1 month. Fill them with the cream just before serving.

Can I use a piping bag to fill the cream horns?

Yes, a piping bag works perfectly to fill the cream horns, and it helps ensure an even distribution of the cream.

How do I know when the pastry is fully baked?

The pastry should be golden and puffed up. Insert a toothpick into the center of the pastry shell to ensure it’s cooked through.

Can I use regular cream instead of heavy cream?

Heavy cream works best in this recipe because it helps the filling maintain its texture. Regular cream may not hold up as well.

Can I make these ahead of time?

Yes! You can prepare the pastry shells ahead of time and store them in an airtight container. Just fill them with cream before serving.

How do I keep the cream filling from melting?

Make sure the pastry shells are fully cooled before filling them, and refrigerate the filled cream horns until serving.

What other flavors can I add to the cream filling?

You can experiment with different extracts like coconut, hazelnut, or even maple syrup for a unique twist.

Conclusion

Italian Cream Horns are a delicious and show-stopping dessert that will impress anyone who tastes them. With their flaky pastry and sweet, creamy filling, they’re perfect for any celebration or afternoon treat. Whether you’re serving them at a party or enjoying them with a cup of tea, these cream horns are sure to be a hit!

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