Description
Easy Homemade Cream Horns are delightful treats made using puff pastry and a creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 package Puff Pastry (2 to a package, makes about 32 total)
- 1 recipe cream filling
- Sugar or Xylitol sugar substitute for sprinkling
- 1 cup Crisco
- 1 cup butter
- 4 cups powdered sugar
- 4 teaspoons vanilla
- 3/4 cup marshmallow creme
Instructions
- Thaw and Prep: Thaw the puff pastry as per the package instructions. One sheet yields about 15-16 cream horns.
- Preheat and Slice: Preheat oven to 400°F. Lay out the puff pastry and slice it into half-inch strips.
- Wrap and Sprinkle: Wrap each strip around a cream horn mold, leaving the large end open. Spray with butter-flavored Pam and sprinkle with sugar.
- Bake: Bake on a lightly greased sheet for 10-12 minutes until golden.
- Cool and Fill: Cream the Crisco and butter, add powdered sugar gradually, then mix in marshmallow creme and vanilla until smooth. Cool horns before filling.
- Assemble: Use a pastry bag to fill each horn with the cream. Enjoy fresh or chilled.
Notes
- To make these cream horns gluten-free, simply use a gluten-free puff pastry. Ensure all other ingredients, especially powdered sugar and marshmallow creme, are also gluten-free certified to avoid any contamination.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream horn
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg