Cream Filled Pastry Horns Made with Puff Pastry

puff pastry cream horn in a blue and white saucer

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Cream Filled Pastry Horns Made with Puff Pastry

Cream Filled Pastry Horns are a traditional European pastry that consists of a crispy puff pastry shell filled with a smooth and creamy whipped cream vanilla filling.

Perfect for sharing and to bring to as a dessert to a party or get together.

Prep Time10

Cook Time20

Total Time30

Course: Desserts and Snacks

Cuisine: Italian

Keyword: italian dessert, puff pastry, vanilla cream

Servings: Pastries

Calories: 284kcal

Author: AmyG

Cost: $12

Ingredients

150 g Puff Pastry 1 10 x 12" sheet, pre-made, frozen
½ cup Whole Milk
¼ cup Whipping Cream 35% full fat cream
2 tbsp Vanilla Pudding Mix powder
170 g KRAFT Dream Whip Dessert Topping Mix 1 packet
1 tbsp Vegetable Oil for greasing molds
¼ cup icing sugar to dust the pastries

Instructions

Making the Pastry

Preheat oven to 400°F
Thaw out your puff pastry as per manufacturer's instructions.
Roll out the puff pastry on a floured surface to a size of approximately 12 x 10"
Using a pizza cutter or knife cut into 6 portions
Grease the pastry molds with butter.
Using a wet paper towel, wet the first pastry sheet just to dampen it so that when you roll puff pastry around the mold it binds to each other.
Roll the puff pastry around the mold and lay it on a baking sheet lined with parchment paper with the seam side down.
Bake for 15 to 20 minutes until golden. Remove from oven and let cool completely.

Making the Cream

Combine the Dream Whip Mix with the milk, cream and pudding mix. Using an immersion blender or a hand mixer with a whisk attachment, whisk until light and fluffy and the cream holds it's shape. Refrigerate until you are ready to fill your pastries.

Assembly

Remove the molds carefully from the puff pastry horns. (See tips)
Place your pastry cream in a pastry bag or a ziploc bag with a whole at the end.
Fill the center of the cream horns but don't fill them all the way just yet. Continue to fill the remaining cream horns then go back and use up the remaining cream.
Sprinkle with powdered sugar and place on a platter. Store in the fridge uncovered until ready to serve.
Serve within 4 to 6 hours. Store any leftover in an airtight container for up to 2 days.

Notes

Tips:

Lay uncooked pastry horns with the seam faced down on a baking sheet to prevent them unrolling during baking.
Remove molds from pastry while slightly warm to the touch. Remove the molds by twisting around gently and pulling them out while hold them at the top with your thumb and index finger joined together.
Let pastry horns cool completely before filling with the pastry cream.
Do not fully fill the pastry horns, fill all of them partially then go back and continue to fill each equally until you have used up all of the pastry cream.

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