Description
Vanilla Cream Horns with Powdered Sugar are elegant puff pastry tubes filled with a light, fluffy vanilla cream and finished with a dusting of powdered sugar—ideal for special occasions, afternoon tea, or celebratory desserts.
Ingredients
Units
Scale
- 1–2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for coating)
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese or cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch (optional, for stabilizing cream)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C).
- Cut thawed puff pastry into 1-inch strips. Wrap each strip around metal cream horn molds, overlapping slightly. Place on baking sheet.
- Brush pastry with beaten egg and sprinkle with granulated sugar.
- Bake for 12–15 minutes or until golden brown. Cool completely before removing from molds.
- In a chilled bowl, beat heavy cream, mascarpone, powdered sugar, vanilla, and cornstarch (if using) until stiff peaks form. Chill for 20 minutes.
- Pipe cream into both ends of the cooled pastry horns using a large star or round tip.
- Dust filled horns with powdered sugar and serve immediately.
Notes
- Use a wide piping nozzle to avoid breaking delicate shells.
- Cool pastry completely before filling to maintain cream texture.
- Use flavored or vanilla sugar for dusting for extra aroma.
- Re-crisp unfilled shells in the oven before serving if needed.
- Fill just before serving for best texture.
Nutrition
- Serving Size: 1 cream horn
- Calories: 220
- Sugar: 11g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg