Cream Horn Pastry

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Cream horn pastry is made by wrapping cold puff pastry strips around conical molds, baking them into hollow spirals, and filling the cooled shells with cream cheese cream.

Preheat the oven fully to 200°C. Keep the thawed pastry cold and cut it with a sharp knife into long strips about 2cm wide, without rolling it thinner or pulling it out of shape. Starting at the narrow tip of each mold, wind a strip upward with about 0.5cm overlap. Press the joins lightly so gaps do not open during baking. Brush the surface with beaten egg, sprinkle the measured sugar evenly over the pastry, and press gently so it adheres. After 15 to 18 minutes of baking, the visible layers should be open and the shells deep golden. Leave the molds in place until the pastry has cooled completely, then twist each shell gently to release the metal cone. For the filling, whip the cold heavy cream until stiff peaks stand. Beat the softened cream cheese until smooth, then fold the whipped cream into it in 2 additions. Pipe the thick filling through the hollow center only when the pastries are ready to serve, and finish with powdered sugar. Filling at the last moment keeps the cream from sitting against the crisp pastry for an extended period and preserves the distinct spiral ridges around the shell.

Ingredients

servings

IngredientAmountUnit

puff pastry sheet1 eaea

egg1 eaea

sugar40 gg

heavy cream220 mlml

cream cheese80 gg

powdered sugar30 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven to 200C until fully hot.

Keep the thawed puff pastry cold, avoid stretching or rolling it thinner, and cut it into long straight strips about 2cm wide with a sharp knife.
2

Step

Starting at the tip of each cone mold, wrap the pastry strips upward in a tight spiral with about 0.5cm overlap.

Press joins lightly so gaps do not open while baking.
3

Season

Beat 1 egg and brush a thin, even coat over the pastry.

Sprinkle the measured 40g sugar evenly over the shells and press lightly so it adheres.
4

Heat

Bake at 200C for 15 to 18 minutes, until the layers have opened and the shells are deeply golden and crisp.

Cool completely at room temperature before touching the molds.
5

Step

Twist the cooled pastry gently to remove each mold and check for cracked tips.

Whip 220ml cold heavy cream until stiff peaks form, keeping the bowl cold so the cream stays stable.
6

Finish

Beat 80g softened cream cheese until smooth, then fold in the whipped cream in 2 additions.

Pipe the filling into the shells just before serving, dust with 30g powdered sugar, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Puff pastry cut about 2cm wide and wrapped with 0.5cm overlap
Finish cue: Bake at 200C for 15 to 18 minutes, until the layers have opened and the shells are deeply golden and crisp.
Avoid this: Keep the thawed puff pastry cold, avoid stretching or rolling it thinner, and cut it into long straight strips about 2cm wide with a sharp knife.
Storage and reheating: Cool completely at room temperature before touching the molds.