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Cream Horns with Whipped Cream Filling and Toasted Nuts Recipe

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3.9 from 31 reviews

Delight in these classic Cream Horns featuring flaky puff pastry shells filled with a luscious homemade cream cheese and whipped cream filling, topped with toasted nuts for a perfect balance of textures and flavors. This easy-to-make dessert is elegant and crowd-pleasing, ideal for special occasions or everyday indulgence.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Puff Pastry

  • 1 package (2 sheets) puff pastry, thawed (We used Pepperidge Farm Puff Pastry)

Cream Filling

  • 1 cup heavy cream (35-40% fat)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 4 ounces cream cheese, softened at room temperature

Toppings

  • 1/4 cup toasted almonds or walnuts, chopped
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Thaw Puff Pastry Sheets: Follow the package instructions to thaw the puff pastry sheets properly, ensuring they are pliable but still cold for easy handling.
  3. Roll Out First Puff Pastry Sheet: Place the first sheet on a lightly floured surface. Using a lightly floured rolling pin, gently roll it to a 10-inch square. Cut the sheet into five equal strips for shaping the cream horns.
  4. Shape the Cream Horns: Wrap each pastry strip around a cream horn mold, starting from the pointed end and rolling toward the wider end. Seal the edges gently to hold the shape. Place the molds on the prepared baking sheet. Repeat for the second pastry sheet.
  5. Bake the Pastry Shells: Bake the assembled cream horns for 12-15 minutes, or until golden brown and puffed up. Remove from the oven and let cool slightly before carefully removing the molds. Allow the shells to cool completely.
  6. Prepare the Cream Filling: Using an electric mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar on low speed to avoid splattering. Gradually increase speed to medium-high and whip until soft peaks form. Add lemon juice, vanilla extract, and softened cream cheese, mixing just until combined. Use immediately or refrigerate until ready to fill.
  7. Fill the Cream Horns: Fill a piping bag with the cream filling and pipe it into the cooled pastry shells, ensuring they are fully filled for maximum creaminess.
  8. Garnish and Serve: Sprinkle the filled cream horns with chopped toasted nuts and dust with powdered sugar if desired. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Ensure the puff pastry is chilled before rolling to prevent it from becoming too soft and difficult to work with.
  • Use fresh heavy cream with high fat content (35-40%) for a stable, fluffy filling.
  • Toast the nuts lightly in a dry pan or oven to enhance their flavor before chopping and sprinkling on top.
  • These cream horns are best enjoyed the same day but can be refrigerated for up to 24 hours; fill just before serving for best texture.
  • If you do not have cream horn molds, you can use aluminum foil cones as a substitute carefully greased to avoid sticking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/cream-horns-with-whipped-cream-filling-and-toasted-nuts-recipe/