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Featured in Irresistible Desserts.

These classic cream horns combine a flaky butter pastry with rich vanilla cream filling. While they require special molds and time to chill, the result is an elegant cookie that's perfect for special occasions.

Casey
Updated on Mon, 20 Jan 2025 20:08:03 GMT
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A plate of cream-filled pastry rolls dusted with powdered sugar, with fruit in the background. Pin it
A plate of cream-filled pastry rolls dusted with powdered sugar, with fruit in the background. | cookingwithcasey.com

Making these cream horn cookies takes me back to baking with my grandmother during the holidays. The pastry spirals so delicate and flaky wrapped around a cloud of sweet cream filling. Every time I make them they bring back memories of those special moments in her kitchen.

Pure Joy in Every Bite

These cookies look so fancy but taste like pure comfort. That combination of crisp buttery layers and silky filling creates something magical. I make them for special occasions but honestly any excuse works when you want something extra special to share.

What You Need

  • Puff pastry fresh or frozen both work beautifully
  • Sweet cream butter never margarine
  • Old fashioned milk and flour paste for filling
  • Fresh buttercream made with pure vanilla
  • Whipped cream or custard if you want to mix it up
  • Foil wrapped forms or metal molds

Making Magic

Shape Your Forms
Wrap foil around clothespins or use special molds for perfect spirals
Create The Shells
Cut pastry in strips wrap around molds brush with melted butter
Time to Bake
Pop in hot oven watch until golden and flaky let cool completely
Whip Up Filling
Cook milk paste till thick cool then blend with buttercream until silky
Final Touch
Pipe filling into cooled shells dust with sugar if you like

My Baking Secrets

Keep that pastry cold for the flakiest results. Let shells cool totally before moving them. Sometimes I dip ends in chocolate or add sparkly sugar makes them extra festive.

A plate of cream-filled pastry tubes dusted with powdered sugar. Pin it
A plate of cream-filled pastry tubes dusted with powdered sugar. | cookingwithcasey.com

Fresh is Best

These taste amazing fresh within a day. Keep filled ones in the fridge up to three days. I often freeze empty shells then fill them fresh when needed saves so much time.

Frequently Asked Questions

→ Can I make these without special molds?

Foil-wrapped wooden clothespins work as a substitute for metal molds. Just be sure to wrap them tightly in foil.

→ Why are my horns crumbling?

Remove horns from molds while still slightly warm. Overbaking or letting them cool completely on molds causes crumbling.

→ Can I freeze these cookies?

Freeze unfilled horns for up to 3 months. Fill just before serving as the cream filling doesn't freeze well.

→ Why is my dough too sticky?

Chill dough thoroughly, at least 2 hours. Work with small portions and keep rest chilled while rolling.

→ How long do they keep?

Store filled horns in airtight container in fridge for up to 5 days. Unfilled shells keep longer.

Cream Horns

Traditional cream horns featuring flaky pastry wrapped around molds and filled with rich vanilla cream. Also known as lady locks, these cookies are a family favorite.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Casey


Difficulty: Difficult

Cuisine: American

Yield: 36 Servings (36)

Dietary: Vegetarian

Ingredients

01 2 cups unsalted butter, softened.
02 2 tbsp vegetable shortening.
03 1 tbsp sugar.
04 2 egg yolks.
05 1 cup cold water.
06 4 1/2 cups all-purpose flour.
07 2 cups milk.
08 1/3 cup all-purpose flour.
09 1 cup unsalted butter, softened.
10 1 cup vegetable shortening.
11 1 tsp vanilla.
12 1/2 tsp kosher salt.
13 4 cups confectioners' sugar.
14 Additional confectioners' sugar for garnish.

Instructions

Step 01

Mix butter, shortening, sugar until fluffy.

Step 02

Add egg yolks.

Step 03

Mix in flour and water, chill 2+ hours.

Step 04

Roll dough 1/8-inch thick.

Step 05

Cut into 1/2 x 10 inch strips.

Step 06

Wind around molds.

Step 07

Bake at 350°F for 15 minutes.

Step 08

Remove from molds while warm.

Step 09

Cook milk and flour for filling.

Step 10

Mix remaining filling ingredients.

Step 11

Pipe filling into cooled horns, Dust with powdered sugar.

Notes

  1. Traditional cookie recipe.
  2. Remove from molds while still warm to prevent crumbling.
  3. Store filled horns in refrigerator.

Tools You'll Need

  • Clothespins or molds.
  • Stand mixer.
  • Baking sheets.
  • Rolling pin.
  • Piping bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk (butter).
  • Eggs.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 3 g