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Italian Cream Horns with Vanilla Filling

Oh, the memories these delightful Italian Cream Horns bring back! Picture a warm kitchen filled with laughter, the smell of freshly baked pastry wafting through the air, and the joy of sharing a special treat with loved ones. This recipe is not only easy to whip up but also perfect for any occasion, whether it's a family gathering or a cozy evening at home. Trust me, once you try these, they will become a favorite in your household!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Horns
  • 1 package puff pastry sheets thawed
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash
  • 1 tablespoon water to mix with the egg for wash
Optional Garnish
  • Chocolate shavings or chopped nuts

Equipment

  • Oven
  • Cream Horn Molds
  • Mixing Bowl
  • Piping Bag

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Roll out the puff pastry sheets on a lightly floured surface. Cut the sheets into long strips, about 1 inch wide.
  3. Step 3: Grease the cream horn molds lightly. Wrap each strip of puff pastry around the molds, overlapping slightly, ensuring the ends are secured.
  4. Step 4: Prepare an egg wash by whisking together the egg and water. Brush the egg wash over the wrapped pastry.
  5. Step 5: Place the molds on a baking sheet and bake for 15-20 minutes, or until golden brown.
  6. Step 6: In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Whip until stiff peaks form.
  7. Step 7: Once the pastry shells have cooled completely, fill each with the vanilla cream mixture using a piping bag.
  8. Step 8: Garnish with chocolate shavings or chopped nuts if desired. Serve immediately or refrigerate until ready to serve.

Notes

These treats are best enjoyed fresh, but if you have leftovers, store the filled horns in an airtight container in the refrigerator. They will last for about 2-3 days.