Cream Horns (this recipe is from our customer Donna Matthews)

Whoa, talk about decadent! These homemade cream horns are to die for – and really easy to make. The only problem is, they don’t refrigerate well, so you’re just going to have to eat the whole lot… Or share them!


Ingredients (yields 12-16 cream horns):

1 boxes Puff Pastry (or make your own!) 

1 C Heavy Cream

4 Tbsp Powdered Sugar

6 Tbsp Seedless Raspberry Jam (or other jelly of your choice – optional)


To make the Horns:

Defrost the puff pastry overnight in the refrigerator. Remove from fridge right before starting.

Preheat oven to 400°F.

You will need cream horn forms or cannoli tubes.

Store-bought puff pastry comes folded in 3, you will need both sheets. With a rolling pin, roll out the sheets of pastry just a bit to thin it out a little.

Using a knife, pastry cutter or pizza cutter, slice each of the 3 sections into 4 long strips.

Lightly butter your forms using your fingers or a paper towel. (This recipe makes 12 horns. You may need to do 2 batches if you don’t have enough forms. Refrigerate the dough while the first batch bakes. Rebutter between batches.)

Starting at the pointy end of the horn form (or either end of the cannoli form) wrap, overlapping a little with each turn. You will use 1-2 strips per form. (Leave about a ½” on each end.)

Place on a sheet pan lined with parchment or silicone, about 2” apart.

Bake about 12 minutes, or until golden brown.

Cool on the molds for 20 minutes, then gently slide the mold out and cool a further 10 minutes on a wire rack. Make sure they are completely cool before filling.


To make the Cream Filling:

Pour the cream into the bowl of a stand mixer, or use a hand mixer. (Make sure the bowl is cool. You can refrigerate it in the summer when your home may be really warm.)

Using the whip attachment, whip to soft peaks. Spoon in the powdered sugar and the jam (or use a teaspoon of vanilla if you prefer.) Whip to stiff peaks, being careful not to over-whip and make butter!

Using a large pastry bag with a large open tip, fill the horns, making sure you get well into the bottom. For cannoli tubes, fill from each end.

Traditional(ish) Cream Horn Filling from Diane Eberle

Here’s another option for cream horn filling – a little more involved than whipped cream, but more what you expect if you order these out at a restaurant. This filling is more similar to a Whoopie Pie filling and can be used for that purpose as well.


½ C Vegetable Shortening

½ C Unsalted Butter (1 stick)

2 C Powdered Sugar

2 C Marshmallow Creme (or Fluff)

2 teasp Vanilla Extract


Place all ingredients in the bowl of a stand mixer and beat on medium speed until well blended.

Spoon into a piping bag with a large open tip, and fill cream horns.


Do not refrigerate – wrap leftovers tightly with plastic wrap and eat as soon as possible! 



Mike with cream horns