Cream Horn Pastry (Spiral Puff Pastry Cone with Cream Filling)
Quick answer
Cream horns are made by wrapping thin strips of puff pastry around conical metal molds in a tight spiral and baking until the laminated layers separate into a crisp, golden shell.
What makes this special
- Puff pastry strips spiral around cone molds to form hundreds of crisp, flaky layers.
- Puff pastry strips spiral around a cone mold, separating into hundreds of layers
- Removing the mold leaves a hollow cone ready to fill with cream
Key ingredients
Core cooking flow
- 1 Preheat the oven to 200C until fully hot.
- 2 Starting at the tip of each cone mold, wrap the pastry strips upward in a ti...
- 3 Beat the egg and brush a thin, even coat over the pastry surface.
Cream horns are made by wrapping thin strips of puff pastry around conical metal molds in a tight spiral and baking until the laminated layers separate into a crisp, golden shell. The hundreds of butter-and-dough layers in the pastry open and puff apart in the oven's heat, producing a horn that is structurally firm yet delicate enough to shatter on first bite. Once the horns cool, the metal cone is removed to reveal a hollow pastry ready for filling. A mixture of cream cheese and whipped cream is piped generously inside, delivering smooth, lightly tangy sweetness that plays against the brittle exterior. A final dusting of powdered sugar completes the presentation. The critical rule is timing - filling the horns only just before serving preserves the crispness, as the cream introduces moisture that softens the pastry rapidly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Step
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.
- 3Season
Beat the egg and brush a thin, even coat over the pastry surface.
If using the 40g sugar on the shells, sprinkle it lightly and press just enough for it to adhere.
- 4Heat
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.
- 5Step
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.
- 6Finish
Fold in 80g softened cream cheese until the filling is smooth and thick.
Pipe it into the shells only just before serving, then dust with 30g powdered sugar and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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