15 Easter Cream Horn Pastries With Spring Fillings

Easter cream horn pastries offer an enticing array of spring-inspired flavors. Delightful options include lemon curd, strawberry cream cheese, and lavender-infused buttercream horns. Raspberry whips and coconut cream pies add a rejuvenating twist, while mint chocolate chip and hibiscus-infused varieties entice with unique tastes. Almond and cherry combinations, along with honey lavender creations, provide elegance. These pastries not only impress guests but also elevate gatherings. Discover more enticing ideas and inspirations for your festive spread.

Lemon Curd Cream Horns

Lemon Curd Cream Horns are a delightful pastry that combines the crisp, flaky texture of cream horns with a zesty lemon curd filling, making them an ideal dessert for spring gatherings or Easter celebrations.

This sweet treat is perfect for those who love a blend of tart and sweet flavors, as well as for anyone looking to impress their friends and family with a fancy-looking dessert that is surprisingly simple to make.

With a preparation time of about 1 hour and a cooling time of an additional 30 minutes, you’ll have these delectable pastries ready to serve in no time.

Ingredients:

• 1 package of puff pastry (2 sheets), thawed
• 1 cup lemon curd
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon (for garnish)
• Optional: icing sugar for dusting

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Puff Pastry: Roll out each sheet of puff pastry on a lightly floured surface. Cut the pastry into long strips, about 1 inch wide.
3. Form Horns: Take the strips and wrap them around the cream horn molds, overlapping slightly as you go. Brush with a little water to help the strips stick together.
4. Bake: Place the wrapped molds on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed. Remove from the oven and let them cool for a few minutes.
5. Remove Molds: Carefully slide the cooled cream horns off the molds and allow them to cool completely on a wire rack.
6. Make Whipped Cream: In a bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
7. Fill Horns: Once the horns are completely cool, fill them with lemon curd using a piping bag or a spoon, then pipe the whipped cream on top.
8. Garnish: Finish off by sprinkling lemon zest over the whipped cream, and if desired, dust with icing sugar for an elegant touch.

Variations and Tips:

• Fruit Variations: Swap out the lemon curd for other fruit curds such as raspberry or passionfruit for a different flavor.
• Chocolate Drizzle: For an added touch of decadence, drizzle melted chocolate over the filled cream horns before serving.
• Storing: Keep any leftover cream horns in an airtight container in the fridge. Best consumed the same day for peak freshness.
• Make Ahead: You can prepare the cream horns a day in advance but fill them only just before serving to prevent the pastry from getting soggy.

Enjoy your Lemon Curd Cream Horns at your next gathering with family and friends for a memorable dessert experience!

Strawberry Cream Cheese Horns

Strawberry Cream Cheese Horns are a delightful pastry that combines the flakiness of puff pastry with the rich and creamy goodness of a sweet strawberry cream cheese filling.

These delicious treats are perfect for Easter celebrations, brunch gatherings, or just a special weekend treat for your family. With a preparation time of about 30 minutes and a baking time of 20 minutes, you’ll have these scrumptious pastries ready to impress your guests in no time.

Ingredients:

• 1 package of puff pastry (2 sheets, thawed)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out one sheet of puff pastry. Cut the sheet into 1-inch wide strips, about 6 inches long.
3. In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
4. Gently fold in the diced strawberries into the cream cheese mixture.
5. To form the horns, start at one end of the puff pastry strip and wrap it around a metal cream horn mold, overlapping the pastry slightly as you go. Leave the tip of the mold exposed.
6. Place the wrapped molds on the prepared baking sheet. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the pastry with the egg wash for a golden finish.
7. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
8. Once baked, allow the horns to cool slightly before gently removing them from the molds.
9. Fill each horn with the strawberry cream cheese mixture using a piping bag or a spoon. Dust with powdered sugar if desired before serving.

Variations and Tips:

• Substitute strawberries with other berries such as raspberries or blueberries for a different flavor.
• For an extra touch of sweetness, drizzle some chocolate sauce over the filled pastries.
• If you don’t have cream horn molds, you can shape the pastry into cones using parchment paper.
• Keep an eye on the pastries while baking, as different ovens can vary in temperature and cooking time.
• For a slightly tangier filling, add a splash of lemon juice to the cream cheese mixture.

Lavender-Infused Buttercream Horns

Lavender-Infused Buttercream Horns are a delightful twist on classic cream horns, perfect for springtime gatherings or Easter celebrations.

These elegant pastries feature a light and flaky pastry shell filled with a rich and aromatic lavender-infused buttercream. Ideal for those who appreciate floral flavors, these horns are sure to impress your guests with their artistic presentation and unique taste profile. The preparation time is approximately 1 hour (plus chilling time), making them a great treat to prepare in advance.

Ingredients:

• 1 sheet of puff pastry (thawed)
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tablespoon culinary lavender (dried, food-grade)
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)
• Pinch of salt
• Confectioners’ sugar (for dusting)

Cooking Steps:

1. Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to smooth it out. Cut long triangles (about 1.5 inches at the base and 6 inches long) out of the pastry sheet.

2. Shape the Horns: Take a metal cream horn mold and start at the base of the triangle; wrap the pastry around the mold, overlapping slightly as you go. Leave space at the tip for it to balloon. Repeat with remaining triangles.

3. Bake the Horns: Place the wrapped molds on a baking tray lined with parchment paper. Bake in the preheated oven for about 12-15 minutes or until golden brown. Once baked, remove from the oven and let cool slightly before carefully removing the pastry from the molds.

4. Make the Lavender Buttercream: In a mixing bowl, beat the softened butter with a hand mixer until creamy. Gradually add the powdered sugar, beating until combined.

In a separate bowl, steep the culinary lavender in a couple of tablespoons of hot water or milk for 5 minutes, then strain out the lavender. Add the lavender infusion, vanilla extract, and a pinch of salt to the butter mixture. Mix until smooth and creamy. If the frosting is too thick, add a little milk until desired consistency is achieved.

5. Fill the Horns: Using a piping bag fitted with a star tip (or just a plastic bag with a corner cut off), fill each cooled pastry horn with the lavender buttercream.

6. Serve: Dust the finished lavender horns with confectioners’ sugar before serving.

Variations and Tips:

• Flavor Variants: Try adding lemon zest for a citrus twist or almond extract for a nutty flavor in the buttercream.
• Serving Suggestion: These horns pair beautifully with herbal teas or lighter desserts for a lovely springtime brunch.
• Storage: Store any filled horns in the refrigerator for up to 2 days, but for best results, serve them the same day they are filled to maintain the crispness of the pastry.
• Make-Ahead: Bake the pastry shells a day in advance and fill them just before serving to keep them fresh and flaky.

Raspberry Whipped Cream Horns

Raspberry whipped cream horns are delightful pastry treats that are perfect for celebrating Easter, special occasions, or simply indulging in a delicious dessert.

These whimsical treats feature crispy pastry shells filled with a luscious raspberry-flavored whipped cream, making them a hit for both kids and adults alike.

With a preparation time of around 30 minutes (plus cooling and chilling time), you’ll be able to create these elegant desserts without breaking a sweat.

Ingredients:

• 1 sheet of puff pastry (thawed)
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 cup raspberry puree (fresh or frozen)
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Fresh raspberries (for garnish)
• Mint leaves (for garnish)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).

2. Roll out the thawed puff pastry sheet on a lightly floured surface to smooth it out. Cut it into long strips, about 1 inch wide.

3. Take a cone-shaped pastry mold and wrap the puff pastry strips around it, overlapping them slightly, until the mold is covered.

4. Brush the wrapped pastry with an egg wash made from whisking the egg and a tablespoon of water together.

5. Place the molds on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the pastry is golden brown and puffed up.

Once baked, remove from the oven and let them cool completely before gently removing the pastry from the molds.

6. In a mixing bowl, whip the heavy cream until soft peaks start to form. Gradually add in the powdered sugar, raspberry puree, and vanilla extract while continuing to whip until stiff peaks form and the mixture is fluffy.

7. Carefully fill each cooled pastry horn with the raspberry whipped cream using a piping bag or a spoon.

8. Garnish with fresh raspberries and mint leaves before serving.

Variations and Tips:

• For an added touch, you can fold some finely chopped dark chocolate or chocolate chips into the whipped cream for a richer flavor.
• If you prefer a different flavor, substitute raspberry puree with strawberry, blueberry, or any other fruit puree of your choice.
• Make sure the puff pastry is cold to guarantee it puffs up nicely when baking.
• These pastries can be made in advance; just fill them with whipped cream before serving to keep the pastry crisp.

Coconut Cream Pie Horns

Easter Cream Horn Pastries, specifically Coconut Cream Pie Horns, are a delightful dessert that combine the rich and creamy flavors of coconut with a crisp and flaky pastry shell.

Ideal for Easter gatherings or any special occasion, these pastries are certain to impress both coconut enthusiasts and dessert lovers alike. The preparation time for this treat is about 1 hour, with an additional chilling time for the cream filling.

Ingredients:

• 1 package of puff pastry sheets (2 sheets)
• 1 cup canned coconut milk
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• Pinch of salt
• Powdered sugar for dusting (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to guarantee they are thin and flat. Cut each sheet into long strips, about 1 inch wide.
2. Take a metal horn mold and wrap one strip of puff pastry around it, overlapping slightly. Repeat until all molds are wrapped. Place the molds on a baking sheet and bake for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly before carefully removing the pastry from the molds.
3. In a medium saucepan, combine coconut milk, granulated sugar, cornstarch, vanilla extract, coconut extract, and a pinch of salt. Cook over medium heat, stirring continuously until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the shredded coconut. Allow the filling to cool to room temperature.
4. In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled coconut mixture until well combined.
5. Once the pastry shells are completely cool, fill each horn with the coconut cream filling using a piping bag or a spoon.
6. Optionally, dust the finished Coconut Cream Pie Horns with powdered sugar before serving.

Variations and Tips:

• For a tropical twist, consider adding crushed pineapple to the coconut cream filling.
• If you want a crunch, you can top the filled horns with toasted coconut flakes.
• For added flavor, drizzle melted chocolate over the filled horns before serving.
• These pastries can also be made ahead of time; just store the pastry shells and filling separately until ready to assemble.
• Serve with fresh fruit or a side of tropical sorbet for a revitalizing complement.

Pistachio Mousse Cream Horns

Pistachio Mousse Cream Horns are a delightful twist on traditional cream horns, perfect for festive occasions like Easter or as a light dessert for any gathering.

With a luscious pistachio mousse filling enveloped in crisp pastry shells, these treats are sure to impress your guests. The preparation time for this recipe is about 45 minutes, plus chilling time for the mousse, making it a rewarding endeavor for those looking to showcase their baking skills.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup heavy cream
• 1/2 cup pistachio paste
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon gelatine powder
• 3 tablespoons cold water
• Chopped pistachios for garnish
• Confectioners’ sugar for dusting

Cooking Steps:

1. Prepare the Pastry Shells: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface, then cut it into long strips (about 1 inch wide). Wrap the strips around cream horn molds, overlapping them slightly. Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.

Let cool completely before removing from molds.

2. Make the Pistachio Mousse: In a small bowl, mix the gelatine powder with cold water and let it bloom for a few minutes. Once bloomed, heat in the microwave for 10-15 seconds until dissolved.

In a medium bowl, whip the heavy cream until soft peaks form. In another bowl, combine the pistachio paste, powdered sugar, and vanilla extract. Pour in the dissolved gelatine and mix well. Gently fold in the whipped cream until fully combined, being careful not to deflate the mixture.

3. Assemble the Cream Horns: Transfer the pistachio mousse into a piping bag. Carefully fill each cooled pastry shell with the mousse, making sure to fill them generously.

4. Garnish and Serve: Once filled, sprinkle the tops with chopped pistachios and dust with confectioners’ sugar. Serve immediately, or chill for about 30 minutes before serving to allow the mousse to set a bit more.

Variations and Tips:

• Flavor Variations: Substitute pistachio paste with almond or hazelnut paste for different flavor profiles.
• Add a Twist: Incorporate a tablespoon of matcha powder for a green color and earthy flavor.
• Make Ahead: The mousse can be prepared a day in advance and stored in the fridge. Assemble the horns just before serving to keep them crispy.
• Presentation Tips: Serve the cream horns on a beautiful platter with sprigs of mint for a decorative touch.

Vanilla Bean Pastry Cream Horns

Vanilla Bean Pastry Cream Horns are an elegant and delightful dessert that features a flaky, buttery pastry shell filled with a rich and creamy vanilla bean custard.

Ideal for special occasions such as Easter celebrations, brunch parties, or simply to impress family and friends, these pastries provide a perfect combination of textures and flavors. The preparation time for this dish is approximately 1 hour, with additional chilling time for the pastry cream.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 vanilla bean, split and seeds scraped
• 4 large egg yolks
• 2 tablespoons unsalted butter
• Powdered sugar for dusting
• Whipped cream for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Roll out the thawed puff pastry on a lightly floured surface. Cut it into long strips, about 1 inch wide.
3. Take your metal cream horn molds and wrap each strip of pastry around the molds, starting from one end and overlapping slightly as you go to guarantee even coverage. Place the molds on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up. Remove from the oven and let them cool on the molds before gently removing the pastries. Set aside.
5. In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, cornstarch, and salt. Stir until the mixture is smooth.
6. Add the scraped vanilla bean seeds and the pod to the saucepan. Bring the mixture to a gentle simmer while stirring continually.
7. In a separate bowl, whisk the egg yolks. Gradually mix a small amount of the hot milk mixture into the egg yolks to temper them, then slowly whisk the tempered yolks back into the saucepan.
8. Cook the mixture over medium heat, stirring continuously until it thickens, approximately 3-5 minutes. Remove from heat and stir in the unsalted butter.
9. Strain the pastry cream through a fine mesh sieve into a bowl to remove the vanilla pod and any lumps. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes.
10. Once cooled, fill a piping bag with the vanilla bean pastry cream and fill each pastry shell generously.
11. Dust with powdered sugar before serving, and optionally top with a dollop of whipped cream for added richness.

Variations & Tips:

• For a fun twist, consider infusing the pastry cream with different flavors such as chocolate, citrus zest, or almond extract.
• You can add chopped fresh fruit (such as strawberries or raspberries) as a garnish or mixed into the cream for added flavor and color.
• Make the pastry shells ahead of time and store them in an airtight container to maintain their crispiness until you’re ready to fill them.
• If you do not have cream horn molds, you can create your own using sturdy aluminum foil rolled into a cylindrical shape, but make sure to grease them well prior to wrapping with pastry.

Apricot Jam and Cream Horns

Easter Cream Horn Pastries filled with apricot jam are a delightful twist on the traditional cream horn, offering a fruity and sweet flavor that brightens up any springtime gathering.

These pastries are perfect for family gatherings, brunches, or as a special treat to celebrate the Easter holiday. With a preparation time of about 30 minutes, followed by baking, these treats are both simple to make and a joy to share.

Ingredients:

• 1 package of puff pastry (2 sheets), thawed
• 1 cup apricot jam
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Confectioners’ sugar (for dusting)
• Optional garnishes: chopped nuts or edible flowers

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch thick. Cut each sheet into strips, approximately 1 inch wide.
3. Take a metal horn mold (or clean funnel) and wrap the strips of pastry around the mold, starting at the bottom and overlapping slightly. Repeat until all strips are used.
4. Place the wrapped molds on a baking sheet lined with parchment paper. In a small bowl, beat the egg and brush a light coating over the pastry for a golden finish.
5. Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed. Allow to cool completely before removing the pastry from the molds.
6. In a mixing bowl, whip the heavy cream along with powdered sugar and vanilla extract until stiff peaks form.
7. Once the pastry horns have cooled, carefully remove them from the molds. Fill each horn with a spoonful of apricot jam, then pipe or spoon the whipped cream on top.
8. Dust with confectioners’ sugar and optionally garnish with chopped nuts or edible flowers before serving.

Variations & Tips:

• For different flavors, you can replace apricot jam with other fruit jams such as raspberry, strawberry, or orange marmalade.
• To enhance the cream flavor, consider adding a tablespoon of cream cheese to the whipped cream mixture for additional richness.
• If you want to make the pastry shells ahead of time, they can be stored in an airtight container at room temperature for a day.
• Experiment with chocolate or caramel drizzle over the whipped cream for an extra touch of decadence!

Maple Pecan Cream Horns

Maple Pecan Cream Horns are delightful pastries made from flaky puff pastry filled with a rich and creamy maple-flavored mascarpone filling, and topped with crunchy pecans.

These treats are perfect for anyone looking to impress family and friends during the Easter festivities or at any special gathering. With a preparation time of about 45 minutes (plus chilling time), you can whip up these decadent pastries that provide a perfect balance of sweetness and texture.

Ingredients:

• 1 package of puff pastry (2 sheets), thawed
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Cooking Steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into long strips, about 1 inch wide.
3. Form Horns: Using metal cream horn molds, wrap each strip of pastry around the molds, overlapping slightly, and brush the edges with beaten egg to seal. Place them on the prepared baking sheet.
4. Bake: Bake in the preheated oven for about 15-20 minutes, or until golden brown and puffed. Let them cool completely on a wire rack.
5. Prepare Filling: In a mixing bowl, beat together the mascarpone cheese, heavy cream, maple syrup, and vanilla extract until smooth and creamy.
6. Fill Horns: Carefully remove the baked pastry horns from the molds. Using a piping bag, fill each horn with the maple mascarpone mixture.
7. Garnish: Sprinkle the tops of the filled horns with chopped pecans and dust with powdered sugar before serving.

Variations and Tips:

• Nut Alternatives: If you want to switch up the toppings, consider using walnuts or hazelnuts in place of pecans.
• Flavor Twists: For a different flavor, experiment by adding cocoa powder or espresso powder to the mascarpone filling for a coffee-chocolate version.
• Make Ahead: You can prepare the pastry horns and filling a day before and store them separately in the refrigerator. Assemble just before serving for best freshness.
• Serving Suggestions: Serve these pastries alongside coffee or tea for a delightful afternoon treat. They are also perfect as a sweet ending to an Easter brunch.

Passionfruit Curd Horns

Passionfruit Curd Horns Recipe

Passionfruit Curd Horns are a delightful twist on traditional cream horns, perfect for spring festivities and Easter celebrations. These pastries feature a crisp, flaky horn shape filled with a tangy and sweet homemade passionfruit curd.

Ideal for dessert lovers or anyone looking to impress guests with a unique treat, this recipe takes about 40 minutes to prepare and an additional 30 minutes to bake, making it a fun and delicious project for both novice and experienced bakers.

Ingredients:

• 1 sheet of puff pastry (thawed)
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup fresh passionfruit juice (about 4-5 passionfruits)
• 1/4 cup unsalted butter, cubed
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg wash (1 egg whisked with 1 tablespoon water)
• Powdered sugar for dusting (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Horns: Roll out the puff pastry sheet on a lightly floured surface and cut it into long strips, about 1 inch wide.

Wrap each strip around a metal horn mold, overlapping slightly as you go. Place the wrapped molds on a baking sheet and brush with egg wash.

3. Bake the Horns: Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.

Once done, remove from the oven and allow them to cool slightly before gently removing the pastry from the molds. Set the pastry horns aside to cool completely.

4. Make the Passionfruit Curd: In a medium saucepan over low heat, whisk together the eggs and sugar until combined.

Add the passionfruit juice, lemon juice, and vanilla extract, then stir to combine. Gradually add the cubed butter while stirring continuously until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

Remove from heat and strain through a fine mesh sieve to remove any solids.

5. Fill the Horns: Once the curd has cooled, using a piping bag, fill each cooled pastry horn with the passionfruit curd.

6. Serve: Dust with powdered sugar if desired, and Serve immediately or chill in the refrigerator until ready to enjoy.

Variations and Tips:

• Substitution: If passionfruit isn’t available, you can substitute it with other citrus fruits like orange or lemon, although the flavor will vary.
• Storage: These pastries are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

The puff pastry may lose some of its crispness.

• Additional Flavor: Feel free to add a splash of coconut milk to the curd for a tropical twist.
• Serving Suggestion: Serve with whipped cream or a scoop of vanilla ice cream for added decadence.

Orange Blossom Cream Horns

Orange Blossom Cream Horns are a delightful pastry that brings a touch of elegance to any occasion, especially during the Easter festivities.

These airy, flaky horns are filled with a luscious orange blossom-infused cream, making them perfect for dessert lovers of all ages. Whether you’re hosting a springtime brunch or simply want to impress your family with a sweet treat, these cream horns are sure to please.

The preparation time is approximately 45 minutes, plus chilling time for the cream.

Ingredients:

• 1 package of puff pastry (thawed)
• 1 cup heavy whipping cream
• ½ cup mascarpone cheese
• 1 tablespoon powdered sugar
• 2 teaspoons orange blossom water
• Zest of 1 orange
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Confectioners’ sugar (for dusting)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a floured surface to about 1/8 inch thick. Cut the pastry into long strips about 1 inch wide and 10 inches long.

3. Form Horns: Starting at the pointed end of a metal cream horn mold, wrap the pastry strips around the mold, overlapping slightly. Continue to wrap until you reach the wider end. Repeat with remaining strips and molds.

4. Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the pastry horns.

5. Bake: Place the pastry-wrapped molds on the prepared baking sheet and Bake for 15-20 minutes or until golden brown and puffed. Let them cool completely before removing from the molds.

6. Make the Filling: In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone, powdered sugar, orange blossom water, and orange zest.

Gently fold the whipped cream into the mascarpone mixture until well combined.

7. Fill the Horns: Once the pastry horns are cool, use a piping bag or a spoon to fill each horn with the orange blossom cream.

8. Serve: Dust the filled cream horns with confectioners’ sugar before serving. Enjoy the heavenly combination of flaky pastry and fragrant, creamy filling!

Variations and Tips:

• Flavors: Consider substituting the orange blossom water with rose water for a different floral flavor.
• Garnish: Add fresh berries or candied citrus peel on top for an extra pop of color and flavor.
• Storage: Store the unfilled horns in an airtight container at room temperature for up to 2 days. Fill them just before serving to maintain their crispness.
• Make Ahead: Prepare the pastry horns a day in advance, and fill them with cream on the day of serving.

Mint Chocolate Chip Horns

Mint Chocolate Chip Horns are a delightful twist on traditional cream horn pastries, perfect for those who appreciate the invigorating flavor of mint coupled with rich chocolate. These treats are ideal for spring gatherings, Easter celebrations, or simply for a cozy afternoon dessert.

The preparation time is about 30 minutes, plus additional baking and cooling time, making them a fun project for both novice and experienced bakers alike.

Ingredients:

• 1 package of puff pastry sheets (two sheets)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• Green food coloring (optional)
• Confectioners’ sugar (for dusting)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the Puff Pastry: Roll out each puff pastry sheet on a lightly floured surface to smooth out any creases. Cut into long strips, about 1 inch wide.

3. Shape the Horns: Take a cone-shaped horn mold and wrap each strip of pastry around it, starting from the bottom and working your way to the top. Overlap the pastry strips slightly. Place on the prepared baking sheet seam-side down.

4. Bake: Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool completely on the molds.

5. Make the Filling: In a mixing bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar and peppermint extract. Continue whipping until stiff peaks form.

If using, add a few drops of green food coloring to achieve your desired shade of mint green.

6. Add Chocolate Chips: Gently fold in the mini chocolate chips into the whipped cream mixture.

7. Assemble the Horns: Carefully remove the cooled pastry shells from the molds. Fill each horn with the mint chocolate chip whipped cream using a piping bag or a spoon.

8. Serve: Dust with confectioners’ sugar before serving for a beautiful finish. Enjoy your Mint Chocolate Chip Horns!

Variations and Tips:

• Flavor Alternatives: Substitute peppermint extract for other flavor extracts like vanilla or almond, and change the mix-ins to match.
• Chocolate Drizzle: Drizzle melted chocolate over the filled horns for additional flair and extra chocolate flavor.
• Make Ahead: You can prepare the pastry horns in advance and store them in an airtight container. Fill them just before serving to prevent sogginess.
• Garnish: Decorate your serving platter with fresh mint leaves or chocolate shavings for an elegant presentation.

Hibiscus Cream Horns

Ingredients:

• 1 package of puff pastry (2 sheets, thawed)
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 cup hibiscus tea infusion (cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Pinch of salt
• Edible flower petals (for garnish, optional)
• Confectioners’ sugar (for dusting, optional)

Instructions:

1. Prepare the Puff Pastry:

• Preheat your oven to 400°F (200°C).
• Roll out each sheet of puff pastry on a lightly floured surface until thin. Cut the sheets into strips about 1 inch wide and 12 inches long.
• Wrap the pastry strips around cream horn molds, overlapping slightly. Make sure to leave space at the ends to avoid sealing them shut.
• Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown and puffed.
• Remove from the oven and let them cool completely before gently removing the molds.

Make the Hibiscus Cream Filling:

• In a mixing bowl, combine the heavy cream, powdered sugar, hibiscus tea infusion, vanilla extract, cornstarch, and a pinch of salt.
• Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form and the cream is thick and fluffy.

Fill the Horns:

• Once the pastry horns are completely cooled, carefully pipe or spoon the hibiscus cream filling into each horn, allowing it to overflow slightly for an enticing look.

Garnish and Serve:

• Optional: Dust the filled cream horns with confectioners’ sugar and garnish with edible flower petals for an extra pop of color and elegance.
• Serve immediately, or refrigerate for up to 2 hours before serving.

Variations and Tips:

• For a different flavor profile, consider infusing the cream with other floral teas such as lavender or rose instead of hibiscus.
• If you prefer a lighter option, try using whipped mascarpone cheese mixed with whipped cream instead of heavy cream.
• To save time, you can purchase pre-made pastry shells instead of making your own horns, then simply fill them with the cream.
• Experiment with the cream filling by adding citrus zest or a hint of liqueur for an adult twist.

Enjoy your Hibiscus Cream Horns as a revitalizing and stylish dessert that’s sure to impress your guests!

Almond Cream and Cherry Horns

SAVE IT

Easter Cream Horn Pastries, particularly Almond Cream and Cherry Horns, are delightful treats perfect for celebrating the holiday season or simply indulging in a sweet afternoon snack.

This pastry offers a delicate balance of flavors, combining the nuttiness of almond cream with the tartness of cherry filling, all encased in crisp, flaky pastry shells. This recipe takes about 45 minutes in total, making it an ideal choice for bakers of all skill levels looking to impress family and friends during the festive time.

Ingredients:

• 1 package of puff pastry sheets (2 sheets)
• ½ cup almond paste
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 cup cherry pie filling (or fresh cherries)
• 1 egg (for egg wash)
• 1 tablespoon water
• Sliced almonds (for garnish)
• Cherry halves (for garnish, optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into long triangles (about 6-8 per sheet).
3. Take a cornet or cone mold and wrap each triangle around it, starting from the wider end and moving to the pointed end. Overlap the edges slightly to secure the shape and avoid slipping.
4. In a bowl, mix almond paste, vanilla extract, and powdered sugar until well combined. Set aside.
5. In another bowl, whip heavy cream until soft peaks form. Gently fold in the almond mixture until smooth and creamy.
6. Brush the pastry horns with a mixture of beaten egg and water. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
7. Once baked, remove the pastry from the oven and let it cool slightly. Carefully remove the cone molds while the pastries are still warm.
8. Fill each pastry horn with the almond cream mixture using a piping bag or a spoon. Top with a spoonful of cherry pie filling and garnish with sliced almonds and cherry halves if desired.

Variations and Tips:

• For a chocolate twist, add cocoa powder to the almond cream mixture or drizzle melted chocolate over the filled horns for decoration.
• Use fresh fruit instead of cherry pie filling for a lighter option; fresh berries or sliced peaches can also be delightful.
• Experiment with different nut flavors by substituting almond paste with hazelnut or pistachio paste for a unique twist.
• Make sure your puff pastry is cold for best results when shaping and baking to achieve a flaky texture.
• If you’re short on time, pre-made pastry shells can be used as a shortcut, and just focus on preparing the almond cream and filling!

Honey Lavender Cream Horns

Honey Lavender Cream Horns are a delightful twist on traditional cream horns, featuring a fragrant and lightly sweet filling that combines the floral notes of lavender with the rich sweetness of honey. These pastries are perfect for springtime gatherings, Easter celebrations, or as an elegant treat for afternoon tea.

With a preparation time of about 45 minutes (plus chilling time), they’re an impressive dessert that’s easier to make than one might think!

Ingredients:

• 1 package (17.3 oz) puff pastry, thawed
• 1 cup heavy whipping cream
• ½ cup mascarpone cheese
• ¼ cup honey
• 2 tablespoons dried culinary lavender
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thick. Cut the pastry into long strips, approximately 1 inch wide.
2. Shape the Horns: Lightly grease cream horn molds. Wrap each strip of pastry around the mold, overlapping the edges slightly as you go. Brush the surface with egg wash to achieve a golden color when baked.
3. Bake: Place the wrapped molds on a baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool slightly before gently sliding the pastry off the molds.
4. Make the Filling: In a small saucepan, heat 1/4 cup of heavy whipping cream and the dried lavender over low heat until warm. Allow to sit for about 10-15 minutes to infuse the lavender flavor. Strain the mixture to remove lavender buds and let it cool.
5. Combine Ingredients: In a mixing bowl, combine the mascarpone cheese, honey, the cooled lavender-infused cream, and vanilla extract. Use an electric mixer to whip until smooth and creamy. Gradually add the remaining heavy whipping cream and whip until soft peaks form.
6. Fill the Horns: Once the cream horns are completely cool, fill a piping bag or a zip-top bag with the corner snipped off with the honey lavender cream. Pipe the mixture into each horn until filled.
7. Serve: Dust with powdered sugar before serving and enjoy!

Variations and Tips:

• For a more pronounced lavender flavor, increase the amount of dried lavender to 3 tablespoons, but be cautious, as it can easily become overpowering.
• If lavender isn’t available, try substituting with other flavors like earl grey tea or lemon zest for a different twist.
• Add a sprinkle of crushed nuts or fresh berries as a garnish for texture and freshness.
• These horns can be made a few hours in advance and stored in the refrigerator; just wait to dust with powdered sugar until right before serving for the best presentation.