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cream horns

Heavenly Cream Horns: A Delightful Pastry Treat

Cream horns, also known as “lady locks” or “cannoli,” are a beloved pastry treat adored by many for their light, flaky exterior and creamy, indulgent filling. These delightful desserts are perfect for any occasion, whether you’re hosting a party, celebrating a special occasion, or simply treating yourself to something sweet. In this comprehensive guide, we’ll walk you through how to make these heavenly cream horns from scratch, along with answers to some frequently asked questions, variations, and even keto-friendly versions for those looking to indulge without the guilt.

Frequently Asked Questions (FAQs):

1. What is a cream horn?

  • A cream horn is a pastry made from puff pastry dough that is wrapped around a conical mold, baked until golden and crisp, and then filled with a sweet, creamy filling.

2. Can I use store-bought puff pastry for this recipe?

  • Yes, store-bought puff pastry can be used for convenience. Just be sure to thaw it according to the package instructions before using.

3. How long do cream horns stay fresh?

  • Cream horns are best enjoyed fresh on the day they are made. However, they can be stored in an airtight container in the refrigerator for up to 2-3 days. Note that the pastry may lose some of its crispness over time.

4. Can I freeze cream horns?

  • Yes, cream horns can be frozen before filling. Simply bake the pastry shells as directed, allow them to cool completely, then store them in an airtight container in the freezer for up to 1 month. Thaw at room temperature before filling and serving.

5. Can I customize the filling?

  • Absolutely! While this recipe uses a classic whipped cream filling, you can get creative with different fillings such as custard, fruit preserves, chocolate ganache, or flavored whipped cream.


For the Pastry:

  • 1 package (17.3 ounces) puff pastry sheets (thawed if frozen)
  • 1/4 cup powdered sugar (for dusting)

For the Cream Filling:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract


Step 1: Prepare the Pastry Dough

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry sheets into a large rectangle, about 1/8 inch thick.
  3. Using a sharp knife or pastry cutter, cut the pastry into strips, about 1 inch wide and 8-10 inches long.
  4. Grease the metal cream horn molds with non-stick cooking spray. Starting at the pointed end of the mold, wrap a pastry strip around the cone, overlapping slightly as you go. Ensure the pastry covers the entire mold.
  5. Place the wrapped molds seam side down on the prepared baking sheet.

Step 2: Bake the Pastry Shells

  1. Bake the pastry shells in the preheated oven for 15-20 minutes, or until golden brown and crisp.
  2. Remove from the oven and allow to cool slightly before carefully removing the pastry shells from the molds. Transfer to a wire rack to cool completely.

Step 3: Prepare the Cream Filling

  1. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
  2. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the mixture on medium-high speed until stiff peaks form.

Step 4: Fill the Pastry Shells

  1. Transfer the whipped cream filling to a piping bag fitted with a star tip.
  2. Gently pipe the cream into each pastry shell, starting from the pointed end and working your way up.
  3. Dust the filled cream horns with powdered sugar for an elegant finish.

Step 5: Serve and Enjoy!

  1. Arrange the cream horns on a serving platter and serve immediately for the best taste and texture.
  2. Store any leftover cream horns in an airtight container in the refrigerator for up to 2-3 days.

Cook’s Notes:

  • Be sure to work quickly when wrapping the pastry strips around the cream horn molds to prevent them from drying out.
  • For an extra touch of sweetness, sprinkle the filled cream horns with shaved chocolate, chopped nuts, or drizzle with caramel or chocolate sauce before serving.


  • Experiment with different flavored fillings such as lemon, almond, or coconut for a unique twist on this classic dessert.
  • Dip the ends of the cream horns in melted chocolate and allow to set before filling for a decadent chocolate-dipped treat.

Keto-Friendly Version:


  • Substitute the puff pastry with keto-friendly dough made from almond flour, cream cheese, and eggs.
  • Use powdered erythritol or stevia instead of powdered sugar for the filling.
  • Opt for a sugar-free whipped cream filling made with heavy whipping cream and your favorite sugar substitute.


  • Follow the same instructions for shaping and baking the pastry shells, using the keto-friendly dough.
  • Prepare the sugar-free whipped cream filling as instructed and use it to fill the cooled pastry shells.

Indulge your sweet tooth with these delightful cream horns, perfect for any occasion. Whether you’re craving a classic dessert or looking to impress guests at your next gathering, these homemade treats are sure to please. With their flaky pastry shells and creamy filling, they’re bound to become a new favorite in your dessert repertoire. Experiment with different fillings and toppings to customize them to your taste, and don’t forget to share with friends and family for a truly memorable treat!

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