Cream Horns

Course Baked Goods


  • 1/2 Basic puff pastry; see-recipe
  • 1 Egg yolk
  • 1 ts Water
  • 3/4 c Whipping cream
  • 3 tb Powdered sugar
  • 1 ts Grated chocolate
  • Substitute 1/2 pk Frozen puff pastry (17-1/4-oz)


  • Roll pastry into a 15- x 9-inch rectangle. Cut into 9 (15- x 1-inch) strips.
  • Starting at tip of mold, wrap one strip around an ungreased 4-inch metal cream horn mold, winding strip spiral-fashion and overlapping edges about 1/4 inch.
  • Place on lightly greased baking sheet, end of strip down.
  • Repeat with remaining strips. Combine egg yolk and water; brush over entire pastry. 
  • Freeze 10 minutes. Bake at 425 degrees for 10 to 12 minutes or until puffed and golden brown.
  • Remove from oven, and gently slide molds from pastry. Turn oven off. Return pastry to oven for 10 minutes. 
  • Remove from oven, and cool completely on a wire rack. Combine whipping cream and powdered sugar; beat at high speed of an electric mixer until soft peaks form.
  • Spoon whipped cream into a decorating bag fitted with metal tip No.
  • 4B. Pipe whipped cream into pastry horns. Sprinkle grated chocolate over tops of cream horns. 
  • Chill until NOTE: One-half (17-1/4-ounce) package frozen puff pastry may be substituted for 1/2 recipe Basic Puff Pastry. —–


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