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Mom's Cream Horns

Delightful pastries filled with creamy goodness wrapped in flaky pastry, perfect for any family gathering.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 4 sheets puff pastry sheets Can use Pepperidge Farm brand or homemade
For the Filling
  • 16 oz cream cheese Softened at room temperature
  • 4 cups cold heavy cream
  • 1 cup powdered sugar Regular sugar can also work
  • ½ tsp vanilla extract
  • 1 pinch sea salt
  • 16 oz Cool Whip Thawed in the fridge for 24 hours before use

Method
 

Making the Pastry
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry sheets on a lightly floured surface and cut them into long strips, about 1 inch wide.
  3. Wrap each strip around metal cream horn molds, overlapping the pastry as you go.
  4. Brush a bit of water on the ends to keep them in place.
  5. Place them on a baking sheet lined with parchment paper and bake for about 15-18 minutes, or until golden brown.
  6. Allow to cool completely before gently removing from molds.
Making the Filling with Heavy Cream
  1. In a large bowl, beat the cold heavy cream until soft peaks form.
  2. Gradually add in the powdered sugar and continue whipping until the peaks hold their shape.
  3. Gently fold in softened cream cheese and vanilla extract, along with a pinch of sea salt.
Making the Filling with Cool Whip
  1. Combine softened cream cheese with powdered sugar until well-blended.
  2. Fold in the Cool Whip until fluffy.
Assembling the Cream Horns
  1. Using a piping bag or a Ziploc bag with the corner snipped, carefully squeeze your creamy filling into each horn.
  2. Optionally, top with a dusting of powdered sugar.

Notes

Store filled horns in an airtight container in the refrigerator. Best enjoyed within a couple of days but the pastry may lose crispness over time.