Name: Flaky Cream Horns with Marshmallow Filling Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 3 h 12 min
Cuisine: American
Ingredients: 2 boxes frozen puff pastry (about 17.3 oz each, 2 sheets per box), thawed; All-purpose flour, for dusting; Water, for sealing; 1/2 cup unsalted butter, softened (1 stick); 1/2 cup vegetable shortening; 3 cups powdered sugar; 3 cups marshmallow fluff (about 13 oz); 1 teaspoon vanilla extract; 2 tablespoons heavy cream (optional)

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Introduction

These flaky cream horns are filled with a smooth marshmallow filling and encased in a crisp pastry shell, making them a delightful treat perfect for any gathering or dessert table. Their light texture and sweet filling are sure to impress family and friends.

The image shows a white plate stacked with nine golden-brown puff pastry cream horns arranged in a pyramid shape. Each cream horn has a flaky, spiral pastry shell with a light dusting of powdered sugar on top, and is filled with a thick, white, swirled cream filling that fills the hollow center completely and is visible at both ends. The plate is placed on a surface with a white marbled texture, with a blurred kitchen background including white containers and green plant. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boxes frozen puff pastry (about 17.3 oz each, 2 sheets per box), thawed
All-purpose flour, for dusting

Water, for sealing
1/2 cup unsalted butter, softened (1 stick)

1/2 cup vegetable shortening
3 cups powdered sugar

3 cups marshmallow fluff (about 13 oz)
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional)

Instructions

Step 1: Thaw the puff pastry for about 2 hours at room temperature or overnight in the refrigerator. Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: On a floured surface, unfold one pastry sheet and roll it out slightly. Cut along the fold lines into 4 even strips. Repeat with the remaining sheets.
Step 3: Wrap each pastry strip around a cream horn mold in a spiral, overlapping the edges slightly. Use a damp fingertip to seal the dough edges together.

Step 4: Place the wrapped molds on the prepared baking sheet about 2 inches apart. Bake for about 12 minutes or until the pastry turns light golden brown, watching carefully to prevent burning.
Step 5: Let the shells cool on the molds for about 20 minutes. Then gently slide them off and finish cooling on a wire rack for an additional 10 minutes.
Step 6: To make the filling, beat the softened butter and vegetable shortening together until smooth. Gradually add the powdered sugar, marshmallow fluff, and vanilla extract, mixing on low speed until combined.

Step 7: If using, beat in the heavy cream and then whip on high speed for about 2 minutes until the filling is fluffy. Transfer the filling to a piping bag.
Step 8: Fill the cooled cream horns with the marshmallow filling and serve immediately to enjoy the best texture. Arrange on a platter for guests just before serving.

Tips & Variations

For extra stability, chill the filled cream horns briefly before serving to help the filling set.

You can substitute the marshmallow fluff with homemade marshmallow cream or a whipped cream cheese filling for a different flavor.
If you don’t have cream horn molds, you can create makeshift molds by rolling aluminum foil into cones.

Storage

Store filled cream horns in the refrigerator for up to 2 days to maintain freshness. For the best texture, keep the pastry shells and filling separate and assemble just before serving. Unfilled shells can be frozen for up to 2 months; thaw before filling.

How to Serve

A white plate on a white marbled surface holds nine golden-brown cream-filled pastry cones stacked neatly. Each cone has a crispy, layered outside with a light dusting of powdered sugar, and the open ends show thick, white, swirled cream filling that looks smooth and soft. In the background, white ceramic containers and a small white pitcher with a green plant add a cozy kitchen feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry shells ahead of time?

Yes, you can bake the pastry shells in advance and store them in an airtight container for up to 2 days. To keep them crisp, fill with the marshmallow filling just before serving.

What can I use if I don’t have cream horn molds?

You can fashion cones from sturdy aluminum foil as a substitute for cream horn molds. Just wrap the pastry strips around these foil cones the same way and proceed with baking.