Mom’s Cream Horns

Mom’s Cream Horns

The name for this dessert was given by Elona. After she made this batch to post on my blog I wanted to give them a simpler name, just “Cream Horns”. Elona says that they are written in her personal recipe book as “Mom’s Cream Horns” and insisted it’s the name to be. So that’s the little story about how this name came about.

I love them not crunchy, as some people, but soft. The cream perfectly goes with this dough. I also use this cream for my cream puffs, which is on my list of yummiest to share with you all. After

… filling these with cream, I place them in a tightly sealed container and keep them the fridge for about 8 hours. I’ve been making these cream horns for over fifteen years until the girls took it over. I don’t make this recipe myself anymore.

My kids make it exactly the same way as I did before. It’s so easy and simple to make. You can freeze them also, and when you need a quick dessert, just take them out of the freezer a couple hours before serving. We usually freeze them before major holidays when we have long baking and cooking lists. It’s a fantastic dessert to have on hand when you get guests on a short notice.

Ingredients you will need:

1 pack – puff pastry sheets thawed in the fridge
Mom’s Cream Horns

Cream ingredients:

8 oz. – cool whip thawed
8 oz. – cream cheese room temperature
½ cup – powdered sugar
(Elona was making 2 batches of cream for 2 packs of puff pastry)

Mom’s Cream Horns

Cream horn molds (if you need cream horns molds click here)

Mom’s Cream Horns

Instructions:

1. Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.

Mom’s Cream Horns

2. Roll out the dough into a square. Cut the dough into ¾ inch wide strips.

Mom’s Cream Horns

3. Wrap each strip around the cream horn mold, overlapping a little with each round.

Mom’s Cream Horns

Mom’s Cream Horns

Mom’s Cream Horns

4. Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.

Mom’s Cream Horns

5. Remove from the oven.

Mom’s Cream Horns

6. Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.

Mom’s Cream Horns

Cream Instructions:

Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.

Mom’s Cream Horns

Fill a decorating bag and Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.

Mom’s Cream Horns

Mom’s Cream Horns

Enjoy!
Mom’s Cream Horns

Updated Cream Recipe Using Heavy Cream:

Ingredients:

8 oz. – cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
2 cups – cold heavy cream
½ cup – powdered sugar (regular sugar works well too)

Instructions:

Beat soften cream cheese with powdered or granulated sugar (doesn’t matter), then add cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.

5 from 13 votes
Mom’s Cream Horns
Mom's Cream Horns
Prep Time
25 mins
Cook Time
18 mins
Total Time
43 mins
 
Course: Dessert, Pastry
Servings: 16 -18
Author: Valya's Taste of Home
Ingredients
  • Ingredients you will need:
  • 1 pack puff pastry sheets thawed in the fridge
  • Cream ingredients:
  • 8 oz. – cool whip thawed
  • 8 oz. - cream cheese room temperature
  • ½ cup – powdered sugar
  • Cream horn molds if you need cream horns molds click here
Instructions
  1. Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
  2. Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
  3. Wrap each strip around the cream horn mold, overlapping a little with each round.
  4. Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
  5. Remove from the oven.
  6. Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
  7. Cream Instructions:
  8. Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
  9. Fill a decorating bag with Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into air tight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.
  10. Enjoy!
Recipe Notes

Updated Cream Recipe Using Heavy Cream:

Ingredients:

8 oz. – cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
2 cups – cold heavy cream
½ cup – powdered sugar (regular sugar works well too)

Instructions:

Beat soften cream cheese with powdered or granulated sugar (doesn’t matter), then add cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.

Mom’s Cream Horns

If you make this Mom’s Cream Horns recipe please share the picture with me on Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I would love to see your creation. 🙂

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Mom's Cream Horns

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  1. What is the length of the cream horns molds you have? Mine looks smaller then yours,and i want to try this recipe tomorrow but not sure if i need to make shorter strips

      • I did not have enough cream for all horns,probably because i rolled out the dough too thin and got more horns. How big the rolled out square should be? Also, can I fill out the horns with any other filling? Or how i can store the baked horns without the cream? In the fridge or in the plastic bag in the pantry? Thanks

        • Hi Jessica,
          I have a large 15 X 20 cutting board that I use to roll it out on and I do roll it out almost to the end of all edges of my cutting board. You can use any other cream you like. Also, it depends how long you need to store them. They will get soft in plastic bag. Store them in a plastic storage container in the pantry and do not close the lid tight, rather leave a bit open for air circulation. You can also freeze them in the same container with lid tightly closed. I hope this helps.

    • Aww…Thank you very much for awesome feedback. I’m so happy to hear you found what you were looking for. I absolutely love them, it’s hard to stop after having couple of them. BTW,I found a great deal on buying puff pastry in bulk at URM or Cash and Carry store if you have one in your town.

  2. Valya I am looking to buy a wilton attachment on amazon that i can use for this recipe and for decorating cakes etc. What type do you have and which one would you recommend? Thank you

    • I’ve never froze them unfilled. I don’t think they will be soggy, since there is no cream. The cream is what makes them soft. Let me know if I’m right or wrong, after your experience. Thanks Mary 🙂

  3. Having problems keeping dough from separating. They turn out very good, but a lot of the time they separate. Anyone else have this problem. Any fixes?

    • Hi Carol! I will add the trick from the dough not to unroll on the blog next time I make them. After wrapping strip of dough onto a mold, dip the tip of your finger into a water, wet and press together the end of the strip to the dough. Then place and press the seam down onto greased pan. Sometimes it will still unroll, but for most part they look like on the picture. I hope this helps. Please come back and let me know how it worked for you Carol. Thank you for asking! 🙂

  4. Hi Valya,
    How far in advance do you usually make and freeze these? And do they taste just as good defrosted? I am thinking of making these 1 week in advance for my mothers birthday party

    • Making these one week in advance is perfectly fine. Usually when I bake for holidays I do make these about 4 – 6 days in advance and then freeze them. Yes, they taste just as they where freshly baked. Just make sure to thaw them in the fridge for at least 6 hours or overnight. Enjoy!

        • I freeze them in a large plastic food container that closes tight with a lid. Otherwise the cream horns cookie will harden. Also, filled cream horns soak up the aroma that’s in the fridge (for example: if the freezer has open frozen fish, than cream horns will taste and smell like fish. Speaking from experience here:). Let me know how they turn out for you and how you like them. 🙂

  5. Just wanted to update you, i made these 1.5 weeks before a party, froze them immediately in the same kind of tupperware container you use. Defrosted them the day of the party and they tasted amazing! Honestly did taste like they were freshly made. Thank you!!

  6. Pingback: Cream horns – Site Title

  7. Hi I started to make the Cream horns and can’t keep them up to my husband, I ordered 5 lots of cones so now have plenty. Thanks so much for recipe they are so yummy.

  8. Making these tomorrow. Do I grease the molds before wrapping the dough around them? Do I remove the horns from the mold while hot or wait to cool them. I have been told both ways but I want to get it right. Thank you.

  9. Your filling recipes is for two sheets of puff pastry right? Can you give me the recipe for the filling using heavy whipping cream for just one sheet? Also, do you freeze them with the cream filling? Thank you!

    • Hello! I’ve described the recipe using heavy cream in the comments already, but I’ll write it again, just in case you missed it. So, for one sheet of pastry you will need roughly 1/2 portion of the cream. Beat 4 oz. of the soften cream cheese with 1/4 cup powdered or granulated sugar (doesn’t matter), then add 1 cup of cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds. Freeze cream horns filled with cream in the air tight freezer safe container ( I use Rubbermaid plastic container with lid). I hope this helps and thank you for making my recipe! 😊

  10. I have a few questions. Do you grease the cream horn mold? It looks like you are using a deeper baking dish to bake, is that better than a baking sheet? And should you freeze with filling or without? I am making a variety of cookies for a wedding but have never made these. They look yummy.

    • It doesn’t matter what cooking sheet you use. Pastry dough is pretty buttery, it’s not necessary to grease the molds, but if you’re using the molds for the very first time I would grease them with butter. I freeze them filled with cream in the Rubbermaid plastic container with lid.

  11. Thank you – these are FABULOUS!! We want to make these for a cookie table at a wedding. Do they need refrigeration? We have to take them to the reception hall Thursday before the Saturday wedding. Any concerns we should think about? Appreciate your generosity in sharing this!

    • You are more than welcome Kate! So, what you’re saying is the cream horns need to be kept in the reception hall from Thursday until Saturday without being refrigerated? If yes, that will not work! These cream horns need to be refrigerated, otherwise the cream will perish, melt and mold. If not refrigerated, they must be served with in 4 hours. I hope this helps, let me know if you have more questions. Thank you for your comment! 😊

  12. Hi i wanted to make these the evening before my party. Will they still taste fresh or should i make them the same day. I was thinking to do the filling the day of the party so they dont get soft. What are your suggestions. Thanks

  13. I’m supper excited to try this recipe. I’ve been looking for soft shell cream horns for a long time. Thank you so much I’ll let you know how it goes.

  14. I want to thank you so very much for sharing your time and experience. I grew up in the 50s in Rockford, Illinois. There was a Swedish Bakery right out our backdoor 30 seconds away. They made great Cream Horns. I now live in California(San Carlos) and have since 1978 and Creme Horns don’t exist least I haven’t seen them.

    Anyway I just bought a convection oven(Large and all the bells and whistles) and I decided to search for these treats and found your pictures of Cream Horns and your website. I’m a 68 year old USMC Veteran and the only thing I have baked(50s Gas Oven) is Banana Bread(Not from scratch). So I am really brand new at all this. Right now my just received ConvectionWorks Oven sits on the floor as it waits for the AV(Audio/Visual) Cart to arrive(Monday 4-9-18). Right now I’m ordering 12 cones and some large tips/small kit from Amazon. I hope to try making these after doing my taxes. I have one question for now, can you use “Redi-Whip”(Nitro/Can) if you are lazy or in a hurry? Thanks a lot, I will post here again after I make them. I don’t do Facebook, Instagram, etc. Buy!

  15. Wow, what a quick response! I really like your site and look forward to trying other recipes that you have. I will be trying the “Mom’s Cream Horns” sometime next week after I get all my cones and tips from Amazon. Have a superb day and Bone Aptite.

  16. Hello again. I was so excited to find your recipe that I didn’t think about oven types. I have a brand new ConvectionWorks Hi-Q Convection Oven. Well I took the pastry puffs(same a pic) to check thawing time and I noticed on the package it said don’t use toaster oven. Granted my new oven is a whole lot more than a toaster oven but still I thought I would see what you thought. I will proceed regardless but just wanted your thoughts/advise on this matter. I’m a very logical person and to me 400 degrees is 400 degrees and I just wonder whether I should use the convection option(fan) or not. Thanks a bunch.

    • Hmm… I’ve never used toaster oven to bake these. I’m not really sure.

      I would use conversation setting, stand by and watch the baking process though, not to burn cream horns and the oven. Let me know how it works out for you.

  17. Well I did it but I had to bake almost 30 minutes and just kept judging by site, obviously I couldn’t see the bottoms. Slightly burned bottoms but not too bad, maybe next time only about 25 minutes. Sorry I don’t do Facebook, Instagram etc. I will post a pic on Amazon reviews for the ConvectionWorks Hi-Q Convection oven if you are interested.

    It was harder than I thought to roll the pastry onto the cones but after a couple it was ok. I used a needle-nosed plier to hold the cone while I pushed them off and only broke the first one, actually it kinda fell apart. Anyway I cooled them and then filled two with Redi-Whip and dusted with powered sugar. I grade myself a B-. Thanks for your help.

  18. Hi, love how the horns came out. So did you use the 5.5 inch or 4.5 inch molds because the link directs me to the smaller size. Thanks