Italian Cream Horns
Italian Cream Horns are a delicious and elegant pastry featuring flaky puff pastry shells filled with a rich, creamy filling. Perfect for any occasion, these delicate treats are customizable with different flavor twists and are sure to impress your guests. Whether you’re serving them at a celebration or for afternoon tea, Italian Cream Horns are the ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 cream horns
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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)
Instructions
- Preheat the oven to 400°F (200°C). Grease the cream horn molds with butter and set them aside.
- 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.
- 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.
- 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.
- Make the cream filling: While the pastry is cooling, prepare the cream filling by beating the heavy cream, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Add almond extract for a hint of nutty flavor, if desired.
- Fill the pastry shells: Once the pastry shells are completely cooled, pipe or spoon the cream filling into each shell, generously filling them.
- Garnish and serve: Dust with powdered sugar and sprinkle with chopped toasted nuts (optional) for added texture. Serve immediately or refrigerate until ready to enjoy.
Notes
- Feel free to add vanilla or almond extract to the cream filling for an extra flavor twist.
- For a richer treat, dip the ends of the cream horns in melted chocolate.
- The pastry shells can be made ahead of time and stored in an airtight container.
- Store filled cream horns in the refrigerator for up to 2-3 days.
Find it online: https://avarecipe.com/italian-cream-horns/
