Cream horns, also known as lady locks or cream-filled horns, are delightful pastry treats filled with sweet, creamy filling. Here’s a simple recipe for making cream horns at home:
Ingredients:
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
Instructions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Pastry:
- On a lightly floured surface, unfold the puff pastry sheets. Roll out the sheets slightly to smooth the seams and create a rectangle.
- Cut Strips:
- Cut the puff pastry into strips, about 1/2 to 1 inch wide, depending on the size you desire for your cream horns.
- Wrap Pastry Strips:
- Starting from the bottom, wrap each strip diagonally around a cream horn mold, making sure to overlap the layers slightly. Place the wrapped horns on a baking sheet lined with parchment paper, with the end of the strip tucked underneath to prevent unraveling.
- Bake:
- Bake in the preheated oven for 15-18 minutes or until the pastry is golden brown and puffed. Allow them to cool completely on a wire rack.
- Prepare Cream Filling:
- In a mixing bowl, whip the heavy whipping cream until it begins to thicken. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
- Fill the Horns:
- Once the pastry horns are completely cooled, gently remove them from the molds. Fill a pastry bag fitted with a star tip with the whipped cream. Pipe the cream into the pastry horns, starting from one end and filling all the way through.
- Dust with Powdered Sugar:
- Dust the filled cream horns with powdered sugar for a decorative finish.
- Serve:
- Serve the cream horns immediately or refrigerate until ready to serve.
Cream horns are a delightful treat that can be enjoyed on their own or as part of a dessert spread. Feel free to get creative with the fillings by adding fruit compote, chocolate ganache, or flavored creams. Enjoy!
