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Mom's Cream Horns Recipe

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4 from 4 reviews

Mom's Cream Horns are delightful puff pastry treats filled with a luscious cream cheese frosting, perfect for parties or a sweet indulgence. Made from flaky baked puff pastry strips shaped into horns and filled with either a rich homemade cream cheese and heavy whipping cream frosting or a creamy Cool Whip-based frosting, these crowd-pleasers combine crispy texture with smooth, sweet filling.

  • Total Time: 43 minutes
  • Yield: 52 servings

Ingredients

Puff Pastry

  • 4 sheets puff pastry (such as Pepperidge Farm), thawed

Cream Cheese Frosting with Heavy Cream

  • 16 oz. cream cheese, softened at room temperature
  • 1 cup powdered sugar
  • 4 cups cold heavy cream
  • ½ tsp vanilla extract
  • Pinch of sea salt

Cream Cheese Frosting with Cool Whip

  • 16 oz. cream cheese, softened at room temperature
  • 1 cup confectioner's (powdered) sugar
  • 16 oz. Cool Whip, thawed in the fridge for 24 hours

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for baking the puff pastry horns.
  2. Prepare Dough: On a floured work surface, unfold one thawed puff pastry sheet at a time and roll it out into a square shape. Use a pizza cutter to slice the dough into ¾ inch wide strips.
  3. Shape and Bake: Place the strips onto a greased baking pan, shape them onto horn molds if available, and bake in the preheated oven for about 18 minutes or until the pastry is light golden brown and puffed.
  4. Cool Pastry Shells: Remove the horns from the oven and very carefully remove them from the molds immediately while hot, using a towel to avoid burns. Allow the horns to cool completely on a wire rack before filling.
  5. Make Heavy Cream Frosting: Beat softened cream cheese until smooth. Gradually add powdered sugar and mix until smooth, scraping down the bowl often. Beat on high speed until the mixture thickens. Slowly add cold heavy whipping cream while mixing, increasing speed gradually. Beat until the frosting just holds its shape; avoid overbeating.
  6. Make Cool Whip Frosting: Beat softened cream cheese until creamy. Add powdered sugar gradually while mixing. Beat on high until thickened, scraping the bowl after mixing. Fold in thawed Cool Whip and whip just until combined and frosting holds shape.
  7. Fill the Horns: Fill a piping bag fitted with a Wilton 32 tip halfway with the prepared frosting. Pipe the cream into both ends of each cooled horn shell until filled.
  8. Store Properly: Place the filled cream horns into an airtight container and refrigerate for at least 8 hours to allow flavors to meld and the filling to set. Just before serving, dust with powdered sugar. For a crunchier texture, avoid refrigeration before serving.

Notes

  • Do not microwave cream cheese for softening as it can ruin the texture and prevent proper thickening.
  • Carefully remove the cream horns from molds immediately after baking while hot to prevent sticking and breaking.
  • Do not overbeat the frosting to avoid turning it into butter or a runny consistency.
  • If you prefer a less sweet filling, adjust powdered sugar to taste.
  • Refrigeration enhances flavor melding and texture but can reduce horn crunchiness.
  • If you do not have horn molds, you can shape the pastry strips around clean cones made of aluminum foil.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert, Pastry
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/moms-cream-horns-recipe/