Quick and easy cream horns filled with a cream cheese filling. This recipe is ready in under 30 minutes and is an easy dessert.
*Thank you Pepperidge Farm Puff Pastry for sponsoring today's post so that I can share this easy recipe with all of you. As always, all opinions are mine.*
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My mom and I used to make this Italian pastry all the time while growing up. This is our lazy version that you can make on busy days when you want to satisfy your sweet tooth but don't want to spend hours in the kitchen. If you are looking for a recipe from scratch, then keep looking because this is not that kind.
I have served these at tea parties, bridal showers, brunches and even birthdays. They are always a hit with my guests. My favorite part is the filling, which is really easy to make. You can even fill them with my American buttercream frosting or Cream cheese frosting.
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Key ingredients
- Puff Pastry- I recommend the Pepperidge Farm brand.
- Cream Cheese- Use full fat for maximum creaminess.
- Whipped cream- I feel like everything is tasty that includes this ingredient.
- Powdered sugar- Not to be confused with granulated, which is a different texture.
- Vanilla extract- Adds a mild, warm flavor.
- Chocolate chips- Make sure to use the mini kind.
Variations
- Pumpkin version- You can try filling them with pumpkin cream cheese, pumpkin ice cream, or add in some pumpkin spice.
- A savory choice- Try them filled with salted caramel ice cream, creamy chicken mix topped with cheese, or a garden cream cheese with various toppings.
- Make it fruity- You can try filling it with Easy Raspberry Mousse, Strawberry Jam, fresh berries or chopped fruit, meringue, like in this Lemon Meringue Pie, or strawberry ice cream.
- Bring on the chocolate- Fill with chocolate mousse, Nutella, Chocolate ice cream, or Chocolate Whipped Cream (3 Ingredients).
- Vegan option- Use dairy free cool whip and vegan cream cheese to meet your dietary needs.
- Add various extracts to the filling- Such as peppermint, lemon, or almond to change the overall flavor profile.
- Try marshmallows- You can add mini marshmallows or use marshmallow cream for the filling. You can even try my Easy Marshmallow Frosting (With Fluff).
- Other simple filling options- Homemade Vanilla Custard (Easy), cannoli filling, Homemade Whipped Cream, frozen yogurt, or vanilla ice cream.
How to make cream horns with puff pastry?
- Cut pastry- Into strips and wrap them around the mold.
- Place on cookie tray- And bake until golden brown.
- Whip cream cheese- Then mix in powdered sugar and vanilla.
- Fold in whipped cream- And stir in chocolate chips.
- Fill horns- With prepared mixture and enjoy.
Tips and techniques
- Use full fat cream cheese- Because it just makes the filling so much creamier.
- Don't use regular sized chocolate chips- Mini chocolate chips are much easier to eat in a frozen treat, just like in this Chocolate Banana Popsicles Recipe.
- Adjust the amount of chocolate chips- Based on your preference. You can add more or less or omit altogether.
- To make these puff pastry horns more golden brown and shiny- Brush some egg wash on each horn, prior to baking.
- To get the pastry to stick to itself- Simply apply a little water to the dough.
- Cool horns before filling- Otherwise things will get melty and soggy.
Recipe FAQs
You can wrap ice cream cones with foil paper (inside and outside).
Fill a piping bag with the filling and cut the pointy end to make a big hole through which the filling can come out easily.
Yes. I have used homemade puff pastry before but seriously, my favorite way to make these horns is to use these Pepperidge Farm Puff Pastry sheets because they are easy to use that and always yield perfect results of light, flaky, and airy deliciousness just like in this Mini Apple Strudel Recipe.
Storage
- Make ahead- These are best served fresh and won't last more than a day in the fridge.
- Room temperature- I don't recommend leaving these out for more than an hour.
- Refrigerate- You can store them in a sealed container for 1 day.
- Freeze- No, I do not suggest freezing them since the puff pastry corns will become soggy and the filling will curdle and separate, which is gross.
More puff pastry recipes
- Jalapeno chicken puffs
- Easy strawberry strudels
- Puff pastry pizza tarts
- Easy Apple Turnovers (With Puff Pastry)
- Easy Cherry Turnovers (With Puff Pastry)
Recipe
Easy Cream Horns
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Ingredients
- 1 package Pepperidge Farm Puff Pastry
- 8 oz Cream cheese
- 8 oz Whipped cream
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Chocolate chips mini
Instructions
- Cut strips of puff pastry and wrap them around a conical mold in an overlapping manner. Use water to stick the pieces into place.
- Place them on a cookie tray and bake at 400 degrees for 15 minutes.
- While the horns are cooling, prepare the filling. In a mixing bowl, whip the cream cheese until fluffy.
- Add powdered sugar and vanilla extract and mix again.
- Fold the whipped cream into the mixture until smooth and creamy.
- Stir in the chocolate chips.
- Fill a piping bag with this mixture and fill each horn with it. Enjoy!
Video
Notes
- Leftovers can be stored in the fridge for up to 1 day but taste best when served fresh.
- Read all my notes and tips above.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Marsha Sak
Is the whipped cream made fresh, cool whip, or one from a can?
Abeer Rizvi
I don't use the can but both, cool whip and fresh have given me similar results.
Katie
If you wrap the puff pastry around a foil,lined ice cream cone do you bake the pastry and the cone? Assuming once baked it slides off the foil?
Abeer Rizvi
Yes, the cone will slide off easily once it cools down. Make sure to spray some oil on the foil before wrapping the pastry around it though.
judi
for many years i used clothes pins the old fashion kind not clip. you wrap the dough the same way only around the pins cool a few minutes and they slip right off.matter of face even though i have the molds now i still use the clothes pins to make smaller ones i wash them and save them for use over and over
Abeer Rizvi
That's a great idea. Thanks for sharing. I am sure others would find this helpful too.
judi
i forgot to mention i do freeze these and they are just as good as when i made them i also use a filling with fluff marshmellow. i freeze with the filling never had a problem.after they thaw i sprinkle confection sugar on them
Abeer Rizvi
Oh that's really good to know. Thank you!
mary
how many molds do I need to have?
Abeer Rizvi
The number of molds will vary depending on on how big or small your molds are.
Lane & Holly
I love how simple these are!
Megan
I've never heard of a cream horn before! Looks yummy!
Abeer Rizvi
They are one of my family's favorites. Hope you like them.
Catharine Bannon
My boyfriend loves Chocolate Cream Horns, but I haven't been able to find them. What would I use to make these Chocolate instead of Chocolate chip?
Abeer Rizvi
You can just mix in some unsweetened cocoa powder to the filling ingredients. I think a 1/4 cup should be a good starting point.
Jocelyn
These cream horns look incredible!!
Krissy Allori
I've never made these. Can't wait to try!!!
Abeer Rizvi
They are incredible. I hope you enjoy them!
Liren
Such a fun and creative way to use puff pastry!
Abeer Rizvi
Thanks! I love playing around with puff pastry...hehe.
Brandi
I see where this is your quick recipe. Do you have an entirely homemade version? And if so, is it better than this or do you prefer this way? The taste, that is, not because of this version is easier.
Abeer Rizvi
My Mom makes a fully homemade version and honestly, I can't tell the difference.