These Flaky Puff Pastry Italian Cream Horns are a delightful treat that combines buttery, golden puff pastry with a creamy mascarpone filling. Perfect for special occasions or as an elegant dessert, these cream horns are crispy on the outside, light and creamy on the inside, and dusted with a touch of powdered sugar for sweetness. They’re sure to impress your guests and satisfy your cravings!
Prep Time
- 20 minutes
Cook Time
- 15–20 minutes
Cooling Time
- 15 minutes
Total Time
- 50 minutes
Servings
- 8–10 cream horns
Ingredients
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- ¼ cup granulated sugar (for sprinkling)
For the Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mascarpone cheese
Optional:
- Powdered sugar for dusting
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) .
- Line a baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Puff Pastry
- Lightly flour a clean surface and roll out the thawed puff pastry sheet slightly to smooth any creases.
- Cut the sheet into 1-inch wide strips using a sharp knife or pizza cutter.
Step 3: Wrap the Cream Horn Molds
- Grease cream horn molds (or cone-shaped molds) lightly with cooking spray or butter.
- Wrap each strip of puff pastry around a mold, starting from the bottom and overlapping slightly as you go. Press gently to seal the ends.
- Place the wrapped molds on the prepared baking sheet, leaving space between each horn for even baking.
Step 4: Brush and Sprinkle
- Brush the wrapped puff pastry with the beaten egg to create a golden glaze.
- Sprinkle the granulated sugar evenly over the pastry for a sweet, crunchy finish.
Step 5: Bake the Pastry
- Bake in the preheated oven for 15–20 minutes , or until the pastry is golden brown and puffed. Rotate the baking sheet halfway through baking for even browning.
- Remove from the oven and let the horns cool completely on the molds before gently sliding them off.
Step 6: Make the Cream Filling
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together using an electric mixer or whisk until stiff peaks form.
- Gently fold in the mascarpone cheese until the mixture is smooth and creamy.
Step 7: Fill the Horns
- Transfer the cream filling to a piping bag fitted with a star tip (or a plastic bag with the corner snipped).
- Pipe the cream filling into each cooled pastry horn, filling them generously.
Step 8: Dust and Serve
- Dust the filled cream horns lightly with powdered sugar for an elegant touch, if desired.
- Serve immediately or store in the refrigerator until ready to enjoy.
Pro Tips
- Mold Alternatives: If you don’t have cream horn molds, use lightly greased cones made from aluminum foil or purchase reusable silicone molds.
- Filling Variations: Add a hint of citrus zest (like lemon or orange) to the cream filling for a refreshing twist.
- Storage: Store unfilled pastry horns in an airtight container at room temperature for up to 2 days . Fill them just before serving to keep the pastry crisp.
- Make Ahead: Prepare the pastry horns and cream filling separately a day in advance. Assemble and dust with powdered sugar right before serving.
Nutrition Facts (Per Horn, based on 10 servings)
- Calories: ~250 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 0g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Italian Cream Horns are a show-stopping dessert that’s surprisingly simple to make. The flaky, buttery puff pastry pairs perfectly with the rich, creamy mascarpone filling, creating a harmonious blend of textures and flavors. Whether you’re hosting a dinner party or indulging in a sweet treat, these cream horns are guaranteed to impress.
Ready to bake these elegant, creamy delights? Grab your ingredients and get ready to enjoy a taste of Italy—it’s crispy, creamy, and utterly irresistible!
