Flaky Cream Horns with Marshmallow Filling Recipe
These flaky cream horns feature a crisp puff pastry shell filled with a smooth and fluffy marshmallow cream filling, making them an irresistible dessert or snack perfect for any occasion or gathering.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 12 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pastry
- 2 boxes frozen puff pastry (about 17.3 oz each, 2 sheets per box), thawed
- All-purpose flour, for dusting
- Water, for sealing
Marshmallow Filling
- 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
- Preparation: Thaw the puff pastry for about 2 hours at room temperature or overnight in the refrigerator. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Cutting and Wrapping: On a floured surface, unfold one pastry sheet and roll it out slightly. Cut it along the fold lines into 4 even strips. Repeat with the remaining sheets. Wrap each strip around a cream horn mold in a spiral fashion, overlapping edges slightly. Use a damp fingertip to seal the dough edges securely.
- Baking: Place the wrapped molds on the prepared baking sheet about 2 inches apart to allow space for expansion. Bake in the preheated oven for approximately 12 minutes or until the pastry turns a light golden color. Keep an eye on them to avoid over-browning.
- Cooling: Let the pastry shells cool on the molds for about 20 minutes so they hold their shape. Then, gently slide the pastry horns off the molds and transfer them to a wire rack to cool completely, about 10 minutes.
- Making the Filling: In a mixing bowl, beat the softened unsalted butter and vegetable shortening together until smooth and creamy. Gradually add the powdered sugar, marshmallow fluff, and vanilla extract, mixing on low speed until combined. If using, add the heavy cream and beat on high speed for about 2 minutes until the filling is light and fluffy. Transfer the filling to a piping bag for easy filling.
- Filling and Serving: Fill the cooled cream horns with the marshmallow filling using the piping bag. Serve immediately to enjoy the best texture and flavor. Arrange filled cream horns on a platter just before serving to guests.
Notes
- Store filled cream horns in the refrigerator for up to 2 days to maintain freshness.
- For best results, keep pastry shells and filling separate until ready to serve.
- The pastry shells and filling can be frozen separately for up to 2 months; thaw before assembling.
Keywords: Flaky cream horns, marshmallow filling, puff pastry dessert, American dessert, cream horn recipe
