There’s something enchanting about the scent of flaky pastry baking in the oven, wrapping around dreamy fillings that make your heart sing. Mom’s Cream Horns have a special way of bringing back memories of family gatherings, holiday celebrations, and warm afternoons spent in the kitchen, helping her bring these delightful treats to life. They’re a labor of love that turns everyday moments into sweet memories, each bite bursting with nostalgia.
Why make this recipe? Well, my friends, these cream horns offer the perfect blend of textures and flavors—light and flaky on the outside, wonderfully creamy and dreamy on the inside. They’re lovely for tea time, perfect for dessert, or even just as a sweet treat to delight your loved ones. Trust me, once you’ve made these, your kitchen will be filled with laughter and the promise of sweet indulgences.
How to make Mom’s Cream Horns
Ingredients:
- 1 package Puff Pastry Sheets (Use ready-made for convenience or make your own)
- 16 oz Cream Cheese (Ensure it’s softened)
- 4 cups Cold Heavy Cream (Essential for fluffy texture)
- 1 cup Powdered Sugar (Can use regular granulated sugar)
- 0.5 tsp Vanilla Extract (Enhances the overall flavor)
- 1 pinch Sea Salt (Balances sweetness)
- 16 oz Cool Whip (Optional, thaw in the fridge for 24 hours)
Directions:
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Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. It’s like laying the foundation for something truly beautiful!
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Roll out the puff pastry sheets on a lightly floured surface to ensure they don’t stick. Then, cut them into long strips about 1 inch wide.
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Carefully wrap each strip around your cream horn molds, starting from one end and spiraling down to the other. Overlap the pastry slightly for the best flaky results.
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Place the wrapped molds on the prepared baking sheet and pop them into the oven. Bake for about 15-20 minutes until they are golden brown and puffy.
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Once baked, let them cool on a wire rack. This is when you can smell the nostalgia wafting through the air!
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While they cool, it’s time to make the filling. In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, and sea salt. Then, fold in the cold heavy cream gently until it’s fluffy and well-combined. If you’re adding Cool Whip, mix it in gently at this stage.
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Once the pastry is cool, carefully remove them from the molds. Fill each horn generously with your delightful cream filling—don’t be shy!
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Dust with powdered sugar or drizzle with chocolate for an extra touch of sweetness.
How to serve Mom’s Cream Horns
These dreamy treats shine the brightest when served fresh. Arrange them on a pretty platter and dust them with a sprinkle of powdered sugar for a touch of elegance, or gather around the table with family and share laughter over each delicious bite. Pair them with a cup of piping hot tea or coffee, and you’re sure to create a cherished moment.
How to store Mom’s Cream Horns
If you’re lucky enough to have leftovers (which may be rare!), store them in an airtight container in the fridge for up to 2 days. The pastry tends to lose its crispness, but the flavor will still hug your tastebuds.
Tips to make Mom’s Cream Horns
- Make sure your cream cheese is fully softened; this helps achieve that smooth filling we all love.
- For an extra kick of flavor, consider adding a teaspoon of lemon zest into your filling for a refreshing twist.
- If you want to try changing it up, consider filling the horns with flavored whipped cream or even chocolate mousse!
Variations
Feeling adventurous? You can infuse your cream filling with almond extract, or even swap out some of the heavy cream for fresh fruit puree to brighten the flavors. The possibilities are endless!
FAQs
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Can I make the pastry from scratch?
Absolutely! Making your own puff pastry can add a special touch, but using store-bought saves time and still delivers delicious results! -
What if I don’t have cream horn molds?
No worries at all! You can use cones made from aluminum foil or even wrap the pastry around a wooden dowel. Just be sure to grease them well. -
Can I freeze the assembled cream horns?
It’s best to freeze the baked pastry shells unfilled, as filling them and then freezing can lead to sogginess. Just freeze them in an airtight container, and when you’re ready, fill and enjoy!
There’s something so heartwarming about coming together with family and friends, sharing bites of something made with love and tradition. Mom’s Cream Horns aren’t just a dessert; they’re a celebration of sweet moments shared. So, gather your loved ones, bake a batch, and let the spirit of togetherness fill your home!
Cream Horns
Ingredients
Method
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface and cut them into long strips about 1 inch wide.
- Carefully wrap each strip around your cream horn molds, spiraling from one end to the other. Overlap the pastry slightly for the best flaky results.
- Place the wrapped molds on the prepared baking sheet and bake for about 15-20 minutes until golden brown and puffy.
- Once baked, let them cool on a wire rack.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in the powdered sugar, vanilla extract, and sea salt.
- Fold in the cold heavy cream gently until fluffy and well-combined. If using, mix in the Cool Whip.
- Once the pastry is cool, carefully remove them from the molds.
- Fill each horn generously with your cream filling.
- Dust with powdered sugar or drizzle with chocolate for an extra touch of sweetness.