Published: by Valya's Taste of Home · 128 Comments
Jump to Recipe Print Recipe
Making cream horns at home seems difficult at first, but with a little practice, it can turn out beautifully. These scrumptious Mom's Cream Horns - Trubochki are super easy to put together and terrific fun to eat!
I love them not crunchy, like 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 puff pastry cream horns with cream, I place them in a tightly sealed container and keep them in 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.
The name for this dessert was given by Elona. After she made a batch of these to post on my blog when I originally posted their recipe 7 years ago and 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.
My kids make them exactly the same way I did before. It's so easy and simple to make. You can freeze them also, and when you need a quick dessert, take them out of the freezer a couple of 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 short notice.
Do you want to know how to make these popular treats? Then keep on reading!
Table of Contents
- Puff Pastry Dough Ingredients
- Horns Cream Ingredients (using Heavy Whipping Cream)
- Horns Cream Ingredients (using Cool Whip)
- How to Make Mom's Cream Horns (Step-by-Step)
- Baking Time
- Top Tips
- How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
- Make Frosting for the Cream Horns (using Cool Whip)
- Assembling Mom's Cream Horns
- Storing Mom's Cream Horns
- FAQ's
- Similar Recipes You'll Love
- Recipe Card
- Mom's Cream Horns
- Comments
Puff Pastry Dough Ingredients
- Puff Pastry Sheets - I use store-bought puff pastry dough, but you can always make your own from scratch (l used pepperidge farm puff pastry sheets).
Horns Cream Ingredients (using Heavy Whipping Cream)
- Heavy whipping cream - make sure that you add cold whipping cream it will speed up the thickening process.
- Cream cheese - it has to be softened to room temperature before making the cream, otherwise, your cream will turn out lumpy.
- Powder sugar - you can use organic or white granulated sugar as well, it turns out delicious anyway.
- Pure vanilla extract - for flavor, but totally optional.
- Sea salt - optional, but does boost the flavor of the cream.
- Cocoa powder - you can make the chocolate cream filling by adding a tablespoon or two of cocoa or cacao powder.
Horns Cream Ingredients (using Cool Whip)
- Soften cream cheese
- Confectioner's (powdered) sugar
- Cool Whip (thawed in the fridge for 24 hrs. before use)
- Cream horn molds (if you need cream horns molds)
How to Make Mom's Cream Horns (Step-by-Step)
If you love cream you'll really fall in love with these cream horns. Follow this post to learn how to prepare this classic pastry.
- Preheat oven to 400ºF.
- Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
- Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾-inch wide strips.
Wrap each strip around the cream horn mold, overlapping a little with each round looking like a cone.
Baking Time
The puff pastry dough is very delicate. If you underbake the horn will unroll, but if you overbake they will have a hard time coming off the mold. For the horns to reach the perfect stage they need to be light golden brown in color.
- Place them 2-inch apart onto a baking sheet greased using butter or cooking spray (you can brush egg wash over each horn pastry for a shiny look, but you will need to use parchment paper if you go this route, it is optional).
- Bake them in preheated oven for 18 minutes or until light golden brown.
- Remove the cookie sheet with baked hores from the oven.
Top Tips
Remove each horn from the mold hot to prevent it from horn sticking to the mold.
- Use a towel to hold the end of the mold so you don’t burn your hands. Let the horns cool completely before filling them with cream.
How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
- In your electric mixer, beat softened cream cheese until smooth and creamy in texture.
- 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.
- Scrape down the mixer bowl to remove stuck cream cheese and beat on high until it 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.
- Finally, add liquid heavy whipping cream to the cream cheese mixture, and start beating on low gradually increasing the mixing speed. As the heavy whipping cream combines with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
Make Frosting for the Cream Horns (using Cool Whip)
- Beat softened cream cheese on medium speed until smooth and creamy in texture.
- Add powdered sugar and mix it together increasing the mixer speed gradually.
- Scrape down the mixer bowl to remove the stuck cream cheese and beat on high until it 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.
- Finally, add thawed Cool Whip to the cream cheese mixture and whip until all is incorporated for a minute or so. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
Assembling Mom's Cream Horns
- Fill a pastry bag and Wilton 32 attachment with cream halfway (it’s easier that way to squeeze the cream into horns).
- Pipe the cream into each end of the horn.
Storing Mom's Cream Horns
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 to refrigerate part.
FAQ's
Can I freeze cream horns?
- Yes, absolutely! When you need a quick dessert, take them out of the freezer a couple of hours before serving. I always freeze them before major holidays or major events when I have long baking and cooking list.
How long can I freeze cream horns?
- These easy cream horns recipe freeze well for up to a month in an air-tight container.
Can cream-filled horns be frozen?
- Yes!You can freeze cream puffs that are filled! Just make them according to the instructions and freeze the filled cream horns in an air-tight container. I do NOT recommend freezing unfilled horns, because after thawing the horns are very moist and soft, and will not hold their shape.
Do cream horns need to be refrigerated?
- Yes, of course! The cream is made out of dairy ingredients and has to be refrigerated. Cream horns can be refrigerated for up to a week in an air-tight container.
Similar Recipes You'll Love
- Cream Cheese Puff Pastries
- Easy Puff Pastry Cinnamon Apple Turnovers
- Smoked Salmon Cream Cheese Pastry Appetizers
- Cream Puffs – Éclairs
- Cream Filled Pizzelles
- Apple Roses Dessert Recipe
See all dessert recipes.
Recipe Card
Mom's Cream Horns
Valya's Taste of Home
Making cream horns at home seems difficult at first, but with a little practice, it can turn out beautifully. These scrumptious Mom's Cream Horns are super easy to put together and terrific fun to eat!
4.17 from 196 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 18 minutes mins
Total Time 43 minutes mins
Course Pastries
Cuisine Italian
Servings 52 cream horns
Ingredients
- 4 - puff pastry sheets - l used pepperidge farm puff pastry sheets, but you can always make your own from scratch
Cream Horns Frosting Ingredients (using Heavy Whipping Cream)
- 16 oz. – cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
- 4 cups – cold heavy cream
- 1 cup – powdered sugar (regular sugar works well too)
- ½ tsp. – vanilla extract
- Pinch of sea salt
Cream Horns Frosting Ingredients (using Cool Whip)
- 16 oz. - softened cream cheese
- 1 cup - confectioner's (powdered) sugar
- 16 oz. - Cool Whip (thawed in the fridge for 24 hrs. before use)
Read More
Instructions
How to Make Horns using Puff Pastry
Preheat oven to 400 F.
Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
Baking Instructions
Place them onto a greased pan.
Bake then in preheated oven for 18 minutes or until light golden brown.
Remove from the oven.
Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
Beat softened cream cheese until smooth and creamy in texture.
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.
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.
Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
How to Make Frosting for the Cream Horns (using Cool Whip)
Beat softened cream cheese until smooth and creamy in texture.
Add powdered sugar and mix it together increasing the mixer speed gradually.
Scrape down the mixer bowl to remove the stuck cream cheese and beat on high until it 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.
Finally, add thawed Cool Whip to the cream cheese mixture and whip until all is incorporated for a minute or so. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
How to Assemble Mom's Cream Horns
Fill a decorating bag and Wilton 32 attachment with cream halfway (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
How to Store Mom's Cream Horns
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 to refrigerate part.
Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
Love this Mom's Cream Horns Recipe? Please Pin and Save on Pinterest!
This recipe was originally posted on October 2, 2015 (original picture below). Itweaked it a bit since thenlike using a good quality ingredient. This post may contain affiliate links. Read mydisclosure.
More Pastries
- Super Easy Apple Fritter Bread (Delicious Apple Quick Bread)
- Easy Classic Italian Pizzelle (With Cream Filling)
- 2-Ingredient Waffle Cake (No-Bake Recipe)
- Cherry Filled Donut Holes (Easy Ponchiki Recipe!)
Reader Interactions
Comments
Christine says
These turned out great! I made them the day before my party, Very easy to make and I received many compliments. I added several tablespoons of Nutella to 1/4 of the filling and it was delicious! I purchased horn molds two years ago but was scared to try make cream horns, but it really wasn't difficult and your instructions are wonderful. Thank you!Reply
Valya's Taste of Home says
Hi Christine! I am so pleased to hear that. I really appreciate you returning with an amazing review! Thank you for trusting me with this recipe for your party! Love Nutella, and that sound like a great idea! Have a Happy New Year!
Reply
Terri Church says
Hi,
Is there another cream fillling I could use that can be left out on the counter?Thanks
Reply
Valya's Taste of Home says
You can use Cool Whip instead of heavy whipping cream. That option is included in the recipe post and printable card. Thank you for asking!
Reply
Kim says
Hello! I am going to try this recipe, I just ordered the horn molds. My question is do you need to spray the molds with Pam before applying the puff pastry?
Reply
Valya's Taste of Home says
I would grease it using it for the very first time. I do not wash my mold after baking, just store them in the container with a lid, that way baked horns do not stick to the mold.
Reply
A.Morgan says
Thank You! I've never made these before and with your easy directions, these were a hit!!! I have been told that they are worth a thousand dollars!Reply
Valya's Taste of Home says
I am so excited to hear that! It's the best recipe on the Web for a reason! Thank you for your amazing review!:)
Reply
Dennis Rehmer says
where does it say to put on cones since it says take them off?
thank you
Dennis
Reply
Valya's Taste of Home says
Step-by-step instructions #3: Wrap each strip around the cream horn mold, overlapping a little with each round looking like a cone.
Reply
K says
Hi!
I'm not sure if you are still checking this post, but I would love to check about the original recipe with the Cool Whip - my family prefers that one.Would I mix 8oz of cream cheese and 1/2 cup confectioner's sugar and then fold in 16oz of Cool Whip?
Thanks so much!
Reply
Valya's Taste of Home says
16 oz. - soften cream cheese
1 cup - confectioner's (powdered) sugar
16 oz. - Cool Whip (thawed in the fridge for 24 hrs before use)I will add this to the recipe since you're not the only one asking. Thank you so much for being a loyal reader!:)
Reply
Masum says
I bought molds and ready to make this recipe for my daughter’s birthday party. I am making these 6 days in advance and will freeze them in air-tight containers. How to defrost them so the cream is not runny? Do I need to defrost in refrigerator few hours before or overnight?
Reply
Valya's Taste of Home says
Either way works. I usually place them into the fridge to thaw overnight.
Reply
Lee Thayer says
I made these on 10 Apr 2022, absolutely delicious! And easy! Worthy of 10 stars. Thank you, Valya, for a wonderful recipe.Reply
Valya's Taste of Home says
You are most welcome! I'm glad you loved it!
Reply
Lena says
Is this recipe for 2 packs of puff pastry?
See AlsoLazy Cream Horns RecipeBest ever English Scones recipe!!Cannoli Siciliani with Ricotta Filling and Pistachios Recipecustard apple pie recipe – use real butterReply
Valya's Taste of Home says
Yes, that is correct. You may split the recipe in half if necessary.
Reply
Tina says
Hi, so do you pick either heavy whipping cream or cool whip for the cream? What do you prefer? What tastes better?
Reply
Valya's Taste of Home says
Yes, that is correct! I prefer heavy whipping cream it's a bit healthier, lol, and tastes great! 😉
Reply
Tina says
Ok thank you! Also where did you buy your cream horn molds?
Reply
Valya's Taste of Home says
You can purchase similar cream horn molds on Amazon, just press on the link included in the recipe.
Reply
Nika says
I grew up on these but mom’s filling recipe is too difficult! Was excited to try yours but no matter how long I mixed it, I could not get rid of the lumps!
Reply
Valya of Valya's Taste of Home says
I know what the problem is, you need to use softened to room temperature cream cheese (as mentioned in the instructions) not cold right out of the refrigerator. Give it another try and let me know how it goes.
Reply
michelle trapizona says
do these need to be kept in the fridge, cause of the cream cheese etc.? for storing
Reply
Valya of Valya's Taste of Home says
Yes, they need to be refrigerated. Thanks for asking!
Reply
Darlene says
Hi, thank you so much for sharing your family recipe. I have not made this yet but very excited to. I could not find Horn molds locally but I did find Cannoli molds. Do you think I would need to make more filling to compensate for the Cannoli mold? I have not made anything like this before so I'm a little anxious about it. I would appreciate your feedback and any suggestions.
Mahalo from Maui,
DarleneReply
Valya of Valya's Taste of Home says
Yes, you will need to double the cream recipe if you roll the pastry onto Cannoli molds. You can order them on Amazon. They are super easy to make and are a very popular recipe on my blog throughout the year not just during holidays. If you have more questions do not hesitate to ask. Enjoy!
Reply
Kendra says
These look great and I can't wait to try them! I was just curious, alot of pastry recipes call for an egg white wash to be brushed on before cooking. Do you need to brush an egg white wash on these before cooking? Thank you.
Reply
Valya of Valya's Taste of Home says
You don't need to brush the horns with an egg wash if you're going to dust them with powdered sugar. You can brush the horns with egg wash and sprinkle some coarse sugar on top for another look of these horns. I hope this helps.
Reply
Jack says
Appreciate the recipe...is the refrigerate for 8 hours required?
Thanks!!!!
Reply
Valya of Valya's Taste of Home says
Not necessary. It is my preference because I like them soft not crunchy. You are very certainly welcome!
Reply
Hunter says
how many dose this make?????
Reply
Valya of Valya's Taste of Home says
It depends on how many strips you cut out of one sheet of pastry. I usually cut one sheet of pastry into 12 strips. So, that being said, one box of pastry makes about 25 cream horns. I hope this helps.
Reply
Bonnie says
My mother made these for many years but called them clothespin cookies because instead of the molds that may not have been available back in the 50's when she started making, she used the round wooden clothespins which she covered in aluminum foil. She bought me clothespins when I got married in the early 70's and I use them to this day to make. She also made her own dough back then but I use Pepperidge Farm.
Reply
Valya of Valya's Taste of Home says
That is very interesting. I've never seen clothespins. Thank you for the info, Bonnie! 🙂
Reply
Ruby Hussain says
Hi have you tried adding a little lemon to the filling to not make it as sweet
Or do you think that may make it more sour
Fresh lemon juice not the concentrate
I want to make these for my sons bday partyReply
Valya of Valya's Taste of Home says
Yes, I have! It turns out well. I would add about a teaspoon. Adding more can curdle the cream. Let me know how you like it, and thank you for asking!
Reply
Karlina says
Hi, I want this for tomorrow's party, do I have to freeze these after its baked, or can I leave them room temp without the cream till tomorrow?
Reply
Valya of Valya's Taste of Home says
You don’t have to freeze them, leave them room temperature and fill them tomorrow.
Reply
Cassandra says
Good morning. Just curious, so the recipe posted is for one batch correct? And serving wise around how many cream horns does it make? Sorry. Just got confused if it was for one package of pastry sheet or two. Thank you!
Reply
Valya of Valya's Taste of Home says
Hi Cassandra! Yes, 1 pack or 2 ready to bake sheets. My daughter was making 2 serving (and used 2 boxes or 4 ready to bake sheets) of the recipe so the picture of the cream is what confuses everyone because a double serving of the cream is photographed, but the instructions say one serving. I just have reshoot that photo sometime soon so it's more clear to everyone! One pack makes 24 to 26 cream horns. I'm so sorry for the confusion!
Reply
Margaret Dunbar says
I made this recipe and found that the amount of cream cheese was too much for my taste. 8 oz to 2 cups of whipping cream. They were good, but I will tweak the amount of cream cheese next time. I know someone who makes these and she uses sweetened condensed milk instead of sugar. Have you made them this way before (no cream cheese)?
Reply
Valya of Valya's Taste of Home says
I only used this kind of cream for this specific recipe. You can substitute the cream cheese with mascarpone cheese if the cream has a bit more sour taste than you prefer. I do not like using condenced milk for these cream horns but for these I always use cooked condensed milk.
Reply
Theresa says
Two questions do you have a chocolate recipe for these horns, cream and where did you buy the horn molds
Reply
Valya of Valya's Taste of Home says
What do you mean by a chocolate recipe? Do you mean chocolate cream? Let me know.
You can get these molds on Amazon and I have a link in the blog post that should take you there for your convenience.Reply
Lana Mayevsky says
Love the recipe. Thanks so much! Made these today for Father’s Day.Reply
www.valyastasteofhome.com says
I’m glad you loved the recipe. Thank you kindly for sharing your experience with me! 🙂
Reply
Zeldy says
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
Reply
www.valyastasteofhome.com says
I have both sizes. You can do either small or large size horns, they both turn out great.
Reply
Kerry says
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.
Reply
www.valyastasteofhome.com says
So happy to hear they turned out ok for you! Thank you so very much for sharing your experience with me! 🙂
Reply
Kerry says
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.Reply
www.valyastasteofhome.com says
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.
Reply
Kerry says
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.Reply
www.valyastasteofhome.com says
Thank you kindly! 🙂
Reply
Tatyana says
Hello
How long should be the strip, when you rolling?? Thank you so muchReply
Valya of Valya's Taste of Home says
I roll the puff pastry strips about one foot in length.
Reply
Kerry Koper says
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!
Reply
www.valyastasteofhome.com says
I’m glad you found my blog and recipe helpful. Ready Whip is the same as Cool whip, it should work. Thank you for stopping by and commenting Kerry!
Reply
Susie says
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.Reply
www.valyastasteofhome.com says
You are more than welcome! We enjoy them everytime we make them. ?
Reply
Marisa says
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
Reply
www.valyastasteofhome.com says
If you like the cream horns crunchy, then make and fill them the same day. I prefer them soft and chewy so I make it the day before. I hope this helps.
Reply
Kate says
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!Reply
www.valyastasteofhome.com says
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! ?
Reply
Kate says
Thank you thank you thank you!!! That's exactly what I feared and appreciate the professional opinion on this. We are now making them for a family party instead. Love your site and will be back regularly!
Reply
www.valyastasteofhome.com says
You're very welcome! Thank you kindly for making my recipe! 🙂
Reply
Christina says
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.
Reply
www.valyastasteofhome.com says
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.
Reply
Tani Odorfer says
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!
Reply
www.valyastasteofhome.com says
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! ?
Reply
Judi Hunziker says
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.
Reply
www.valyastasteofhome.com says
No, greasing the molds is not needed. The puff pastry dough is pretty buttery and it will grease the molds while baking. Thank you for making my recipe!
Reply
Brenda Abbott-Fowler says
Please help me ..... I've made these numerous times ... has the recipe changed for the cream ?? I was .thinking it had cool whip ???
Reply
Valya's Taste of Home says
I have been using heavy whipping cream for a while now for this recipe, but you can use thawed 16 cool whips instead. Thanks for asking!
Reply
Liya says
Made these today for christmas boxes! Turned out awesome! Thank you for the awesome recipeReply
Olesya says
Loved this recipe! Cream horns turned out great!Reply
www.valyastasteofhome.com says
Than you for your feedback. ?
Reply
Conni says
Have you (or anyone else here) tried changing the Cool Whip for whipped cream?
Reply
www.valyastasteofhome.com says
Yes, I've been using heavy cream for a long time now and do not use Cool Whip at all in my recipes anymore.
So, here is how I do it now:
Beat cream cheese and sugar or powdered sugar until smooth, then add 2 cups of heavy cream, mix for 30 seconds, scrape the sides of a mixer bowl and beat it on high for a minute or as soon as it thickens. Enjoy!Reply
Conni says
Thank you for your speedy reply! I'll definitely be treating my family to these during the Christmas holiday. I think I'll add a splash of vanilla and Cointreau.
Reply
www.valyastasteofhome.com says
You are very welcome, enjoy! 🙂
Reply
Nataliya says
The 4 cups of whipping cream, is that with 8oz cream cheese? Or is that if you double the recipe?
Reply
www.valyastasteofhome.com says
Yes, I doubled the recipe but fixed it to a single portion of cream so its not confusing. For 8 oz of cream cheese, you need 2 cups of heavy cream. I hope this clarifies a bit more.
Reply
Nataliya says
Would you be able to update or just add into the main recipe as an alternative using the heavy whipping cream, instead of cool whip? I love the recipe, but always find myself scrolling down to comments to see the heavy whipping cream substitute. Thank you!Reply
www.valyastasteofhome.com says
All done! Enjoy! 🙂
Reply
Raya says
Do u sprinkle icing sugar on the cream horns before U freeze them?Reply
www.valyastasteofhome.com says
No, I do not. The confectioner sugar will melt during thawing. Sprinkle the cream horns with it before serving.
Reply
Raya says
Thanks!
Reply
www.valyastasteofhome.com says
My pleasure, enjoy! 🙂
Reply
Mary says
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.Reply
www.valyastasteofhome.com says
That's awesome! I'm so glad you like the recipe. We absolutely love them too and they don't stick around for very long after I make them as well. Thank you for sharing your experience with me, Mary. 🙂
Reply
karol says
hi
thanks for the recipe ...do the cream horns turn soggy if we keep them in the pantry for a day or 2. What's the best way to keep the filled ones fresh and crispyReply
Valya of Valya's Taste of Home says
Yes, the cream will make them soft. If you like them crispy then you need to fill the pastry horns shortly before serving. I hope this helps.
Reply
Nat says
I want one so bad right now!Reply
www.valyastasteofhome.com says
Oh yes, they are pretty tasty!
Reply
Oksana says
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!!Reply
www.valyastasteofhome.com says
I'm glad to hear that. Thank you for sharing your experience with me. 🙂
Reply
Oksana says
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 partyReply
www.valyastasteofhome.com says
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!
Reply
Oksana says
Sorry, one more question. How do you freeze them? In plastic gallon bags? Or on a cookie sheet covered up?
Reply
www.valyastasteofhome.com says
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. 🙂
Reply
Natalie Ash says
Oh my! This are fabulous! great picture quality too!Reply
valya'stasteofhome.com says
Thank you for kind words Natalie!
Reply
Carol Guilford says
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?
Reply
valya'stasteofhome.com says
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! 🙂
Reply
Carol Guilford says
Thanks, I will try that. By the way, my granddaughter walked in and said " Oh Gram, you made Unicorn horns." Thought that was a cute name for them also.
Reply
valya'stasteofhome.com says
Wow, how nice! Isn't it funny how kids come up with the cutest ideas? 🙂
Reply
Margaret says
I had this problem the first time I made them. The second time I overlapped the dough by at least 50 percent. Try overlapping your dough more.
Reply
mary says
can the horns be made ahead of time and frozen until ready to fill? Will they be soggy ?
ThanksReply
valya'stasteofhome.com says
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 🙂
Reply
Jessica says
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
Reply
Mariam says
Yummy I can't wait to make this!
Reply
valya'stasteofhome.com says
Thank you. Let me know how it turns out for you.
Reply
Ava says
Perfect recipe! I've been looking for this recipe for a long time and I think I found the most perfect one. Thx 😉Reply
valya'stasteofhome.com says
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.
Reply
jessica says
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
Reply
valya'stasteofhome.com says
I have 2 different sizes of molds 4" and 5.5". The one I used for the blog are 5.5". When I use 4" mold I cut the sheet diagonally in half after rolling it out. I hope this helps.
Reply
jessica says
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
Reply
valya'stasteofhome.com says
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.Reply
Lisa Stump says
Is this cm or on the inch reading of how long your cream horn molds are?
Reply
valya'stasteofhome.com says
My cream horn molds are 4 inches long. I hope this clarifies.
Reply
Barbara Richardson says
Are you related to Charles stump of Marion , In I am his great niece. My name is Barbara Mitchell Richardson His wife was my grandmothers sister. Uncle Charles wrote poetry. I have his book. My grandmothers name was Lexie Lorraine Crummrime. Charles wife was Leafy Forest Crummrine Stump. For real.
Reply
Edie says
? how cool is that name?! Love it!
Chris Scheuer says
These are so pretty and sound amazing - it's so fun that your girls have taken over making them and I think the name is perfect!Reply
valya'stasteofhome.com says
Thank you Chris! I am so happy to see my kid's love for baking and cooking. They are still so young, but I can say that they do such a great job in the kitchen. Thanks for stopping by Chris! 🙂
Reply
Have you tried this recipe? Leave your review!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
