Delicate pastry horns rolled in golden sugar and filled with smooth vanilla cream—these flaky treats are light, crisp, and beautifully sweet with every creamy bite. A charming dessert that looks elegant and tastes indulgent, these sugar horns are perfect for tea parties, special occasions, or simply treating yourself.

Why You’ll Love This Recipe

Vanilla Cream Sugar Horns offer a stunning combination of textures and flavors. The exterior is crisp and golden from a sugar coating, while the inside is luxuriously filled with whipped vanilla cream. These pastries look impressive but are surprisingly simple to make with puff pastry and basic ingredients. Their dainty size also makes them perfect for serving at gatherings or on dessert trays.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 sheet puff pastry, thawed

• 1/4 cup granulated sugar (for coating)

• 1 egg, beaten (for egg wash)

• 1 tablespoon water

• 1 cup heavy whipping cream

• 1/2 cup mascarpone or cream cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• Butter or oil spray (for molds)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease cream horn molds or form cone shapes from aluminum foil and spray with oil.

2. Roll out the puff pastry sheet and cut into 1-inch wide strips.

3. Lightly brush the pastry strips with water, then wrap each strip around a prepared mold, overlapping slightly.

4. Roll each wrapped mold in granulated sugar to coat evenly.

5. Place on a parchment-lined baking sheet and brush tops with beaten egg for a glossy finish.

6. Bake for 15–18 minutes, or until golden brown and crisp. Let cool completely before removing the horns from the molds.

7. While the horns cool, whip the heavy cream until soft peaks form.

8. In a separate bowl, mix mascarpone or cream cheese with powdered sugar and vanilla extract until smooth.

9. Gently fold the whipped cream into the mascarpone mixture to create a light, creamy filling.

10. Spoon the filling into a piping bag and generously fill each horn. Chill before serving to enhance texture and flavor.

Servings and timing

This recipe yields approximately 8–10 sugar horns, depending on the size of your molds.
Preparation time: 20 minutes
Baking time: 15–18 minutes
Cooling and assembly time: 30 minutes
Total time: About 1 hour 10 minutes

Variations

• Fruit-filled: Add a spoonful of fruit jam or lemon curd inside before piping the cream.

• Chocolate twist: Drizzle the finished horns with melted chocolate or mix cocoa powder into the cream.

• Spiced sugar: Mix cinnamon or cardamom into the granulated sugar for a warm flavor.

• Nut topping: Sprinkle finely chopped pistachios or almonds on top of the filled horns.

• Liqueur hint: Add a splash of amaretto or coffee liqueur to the cream mixture for an adult version.

Storage/Reheating

Storage:
Store filled horns in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly over time due to the cream.

Reheating:
Not recommended, as reheating can cause the cream filling to melt. Best enjoyed cold or at room temperature shortly after assembling.

FAQs

Can I make these ahead of time?

Yes, you can bake the horns and prepare the filling in advance. Assemble them shortly before serving for the best texture.

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

Make your own by wrapping aluminum foil into tight cone shapes and spraying with oil.

Can I freeze the filled horns?

It’s best to freeze only the baked, unfilled horns. Add filling after thawing to preserve texture.

Is there a substitute for mascarpone?

Cream cheese works well and provides a slightly tangier flavor.

Can I make these dairy-free?

Use dairy-free puff pastry and substitute coconut cream or a plant-based cream alternative for the filling.

How do I prevent the pastry from sticking to the mold?

Ensure your molds are well-greased with butter or oil spray before wrapping with pastry.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream gives a fresher and more stable texture.

Why did my pastry unravel during baking?

Make sure the pastry overlaps well when wrapping and press it slightly to secure. Brushing with water also helps seal the edges.

What’s the best way to fill the horns?

Use a piping bag with a medium round tip to evenly distribute the cream.

Can I use phyllo dough instead of puff pastry?

Puff pastry is recommended for structure and crispness. Phyllo dough is too delicate and won’t hold shape as well.

Conclusion

Vanilla Cream Sugar Horns are an elegant and satisfying pastry that looks as good as it tastes. With a crisp sugar-coated shell and luscious vanilla filling, they offer a balanced sweetness in every bite. Easy to customize and perfect for any occasion, these delightful horns are sure to become a favorite in your dessert collection.