Searching for a dessert that looks like it came from a professional bakery but requires minimal effort? These lazy cream horns are the perfect solution. They feature a light, shatteringly crisp puff pastry shell and a luscious, marshmallow-infused filling. Whether you are hosting a small brunch or just want a sweet treat for the family, this recipe delivers impressive results without the stress of traditional pastry making.
Table of Contents
The beauty of this “lazy” version is that you don’t need fancy metal molds to get that classic conical shape. With a few simple kitchen hacks, anyone can create these elegant pastries at home. The filling is a creamy, nostalgic blend of butter, shortening, and marshmallow fluff, creating a sturdy and sweet center that stays perfect for hours.
Why You Will Love This Recipe
This recipe is a game-changer for beginner bakers. Traditional cream horns can be intimidating, but by using high-quality store-bought puff pastry, you skip the hours of folding dough. The filling is rich and velvety, using a combination of butter and marshmallow fluff to ensure it doesn’t melt away.
It is a fantastic project for anyone looking to expand their dessert repertoire. Plus, if you enjoyed making the creamy cowboy queso, you already know how satisfying it is to serve up a crowd-pleasing dish that looks much more complicated than it actually is.
Ingredients You’ll Need
To make these delicious cream horns, you will need a handful of pantry staples. Using both butter and shortening in the filling provides the perfect balance of flavor and structural stability.
For the Pastry Shells:
- 1 box frozen puff pastry (2 sheets): Ensure it is thawed in the refrigerator before starting.
- 1 egg: Slightly beaten to create a simple egg wash for shine.
- Coarse sugar crystals: Decorator sugar adds a professional crunch and sparkle.
- 12 sugar ice cream cones: These will act as your molds.
- Aluminum foil: To wrap your makeshift molds.
For the Marshmallow Cream Filling:
- 1/2 cup softened butter: Unsalted is best to control the sweetness.
- 1/2 cup butter-flavored solid shortening: This helps the filling hold its shape at room temperature.
- 2 cups powdered sugar: Sifted to ensure a smooth, lump-free texture.
- 1 tablespoon vanilla extract: For a deep, aromatic flavor.
- 1 jar (approx. 7 ounces) marshmallow fluff: Provides that classic, airy sweetness.
Basic Tools Needed:
- Baking sheets
- Parchment paper
- Rolling pin
- Pizza cutter or sharp knife
- Electric hand mixer or stand mixer
- Piping bag (or a large zip-top bag)
Step-by-Step Instructions
Follow these clear steps to create perfectly golden and filled cream horns every time.
1. Prepare Your Molds and Oven
Start by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper. To make your molds, cut 12 pieces of aluminum foil (about 7×4 inches each). Wrap the foil around each sugar ice cream cone, starting from the tip and moving upward. Ensure the foil is smooth so the pastry doesn’t snag.
2. Prepare the Puff Pastry
Unfold the thawed puff pastry sheets on a clean, lightly floured surface. Use a rolling pin to gently smooth out any creases. Using a pizza cutter, cut each sheet into 12 strips, each about 1/2-inch wide. You should have 24 strips in total.
3. Wrap the Horns
Take one prepared cone and begin winding a pastry strip starting at the tip. To reach the desired length, press the beginning of a second strip onto the end of the first to connect them. Continue wrapping in a spiral toward the wider end of the cone, overlapping the edges slightly so there are no gaps. Place the wrapped cone seam-side down on the baking sheet.
4. Add the Finish and Bake
Brush each wrapped pastry horn lightly with the beaten egg wash. Sprinkle generously with the coarse sugar crystals. Bake for 15 to 20 minutes, or until the pastry is puffed and deep golden brown. Once done, let them cool for just a few minutes before carefully sliding the pastry shells off the foil-covered cones. Move to a wire rack to cool completely.
5. Whip Up the Filling
In a large mixing bowl, beat the softened butter and butter-flavored shortening together until smooth and creamy. Gradually add the powdered sugar one cup at a time, beating on low speed until combined. Increase the speed and add the vanilla extract and the entire jar of marshmallow fluff. Whip on high for 3 to 5 minutes until the filling is light, white, and very fluffy.
6. Fill and Serve
Transfer the marshmallow filling into a piping bag. Carefully pipe the cream into each completely cooled pastry shell. Start from the bottom and fill all the way to the top for a generous look.
Tips for Success
- Cool Completely: Never pipe the filling into warm pastry shells. The heat will melt the butter and shortening, causing the filling to run out.
- Overlap Matters: When wrapping the strips around the cones, ensure they overlap slightly. This prevents the filling from leaking out through gaps in the pastry.
- Shortening Secret: Using butter-flavored shortening is key here. It provides a bakery-style “crust” to the filling that keeps it from becoming too soft in warmer rooms.
- Sugar Sparkle: Don’t skip the coarse decorator sugar. It provides a wonderful texture contrast to the soft cream inside.
Just like mastering the timing for slow cooker honey mustard shredded chicken sandwiches, getting the pastry texture right is all about following the temperature and timing cues.
Storage and Serving
How to Store
These cream horns are best enjoyed the day they are made to maintain the crunch of the pastry. However, you can store filled horns in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Strategy
You can bake the pastry shells a day in advance and keep them in a sealed container at room temperature. The marshmallow filling can also be made ahead and stored in the fridge; just give it a quick whip with the mixer to fluff it back up before piping.
Serving Ideas
Arrange these on a clean white platter to make the golden pastry and white cream pop. They are a beautiful addition to a brunch spread and pair wonderfully with a hot cup of coffee or a tall glass of cold milk.
Frequently Asked Questions
1. Can I use all butter instead of shortening? You can, but the filling will be much softer and may melt if left out on a warm day. The shortening provides essential stability.
2. What is marshmallow fluff? It is a spreadable marshmallow cream found in the baking aisle. It gives the filling its unique airy texture that regular marshmallows can’t provide.
3. Why did my pastry shells shrink? Puff pastry can shrink if it was stretched too tightly around the mold. Try to wrap it snugly but without pulling the dough.
4. Where can I find decorator sugar? It is often labeled as “coarse sugar” or “sanding sugar” in the baking or cake decorating aisle of most grocery stores.
5. How do I get the shells off the cones without breaking them? Twist the cone slightly while holding the pastry gently. Doing this while the pastry is still slightly warm (but not hot) can help.
6. Do I need to grease the foil? Usually, the butter content in puff pastry prevents sticking, but a very light spray of non-stick cooking oil on the foil can provide extra insurance.
7. Can I use a different extract? Yes! Almond extract is a popular alternative to vanilla for a more “wedding cake” flavor profile.
8. My filling is too soft, what should I do? If your kitchen is very warm, chill the filling in the refrigerator for 30 minutes before piping it into the shells.
9. Can I make these smaller? Yes, you can use shorter strips and smaller foil molds to make “mini” cream horns for a party platter.
10. Is there a substitute for the egg wash? You can use a little bit of heavy cream or milk brushed on top, though the golden shine won’t be as intense as it is with an egg.
Conclusion
These lazy cream horns prove that you don’t need to spend all day in the kitchen to produce a stunning dessert. With the help of store-bought puff pastry and the perfect marshmallow cream filling, you can enjoy bakery-quality treats right at home. The combination of the crisp, sugary shell and the velvety filling is truly irresistible.
If you enjoyed this recipe, please consider sharing it with your friends and family. It is a wonderful way to bring a little bit of sweetness to your next gathering!
Lazy Cream Horns
Ingredients
- For the Shells:
- 1 box frozen puff pastry 2 sheets, thawed
- 1 egg slightly beaten
- Coarse sugar crystals decorator sugar
- 12 sugar ice cream cones for molds
- Aluminum foil
- For the Filling:
- 1/2 cup softened butter
- 1/2 cup butter-flavored solid shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 jar marshmallow fluff approx. 7 ounces
Instructions
- Preheat the oven and line baking sheets with parchment paper while wrapping ice cream cones tightly in aluminum foil to create the molds.
- Unfold the thawed puff pastry sheets on a lightly floured surface and cut each sheet into twelve even strips using a pizza cutter.
- Wind the pastry strips around the foil-covered cones starting from the tip and overlapping the edges slightly to ensure there are no gaps.
- Place the cones seam-side down on the baking sheets, brush them with the beaten egg wash, and sprinkle generously with coarse sugar crystals.
- Bake until the pastry is puffed and deep golden brown, then let them cool briefly before sliding the shells off the molds to cool completely on a wire rack.
- Prepare the filling by beating the butter and shortening until smooth, then gradually adding powdered sugar, vanilla, and the marshmallow fluff until the mixture is light and very fluffy.
- Transfer the marshmallow cream into a piping bag and fill each cooled pastry shell from the bottom to the top.
Notes
• Store any leftover filled horns in an airtight container in the refrigerator for up to two days.
• If you don’t have a piping bag, a large zip-top bag with the corner snipped off works perfectly for filling the horns.
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