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Flaky Strawberry Cream Horns

Crisp, golden puff pastry horns filled with a luscious, stabilized vanilla cream and fresh, juicy strawberries, lightly dusted with powdered sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 pastries
Course: Dessert, Snack
Cuisine: American, European
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 package puff pastry frozen, thawed (17.3 oz)
  • 1 egg large, for egg wash
  • 1 tbsp water
Filling
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar plus extra for dusting
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries hulled and finely diced
  • 2 tbsp strawberry jam optional

Equipment

  • Metal cream horn molds
  • Baking sheet
  • Piping bag
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease your metal cream horn molds.
  2. Cut the thawed puff pastry into 1-inch wide strips.
  3. Wrap one pastry strip spirally around each greased mold, overlapping the edges slightly. Place seam-side down on the baking sheet.
  4. Whisk the egg and water together. Brush the egg wash over each pastry horn.
  5. Bake for 12-15 minutes until puffed and golden brown. Let cool slightly before gently twisting to remove the metal molds. Cool pastries completely on a wire rack.
  6. In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
  7. Gradually add the cold heavy cream and whip on high speed until stiff peaks form.
  8. Mix the diced strawberries with jam (if using). Layer the inside of the cooled pastry horns with the strawberry mixture and pipe the cream filling on top.
  9. Dust generously with powdered sugar before serving.

Notes

Do not fill the pastries until you are ready to serve to prevent the puff pastry from becoming soggy. Store unfilled baked horns in an airtight container at room temperature for up to 2 days.