Lazy Cream Horns Recipe

Lazy Creams Horns Recipe creates a luxurious treat that brings home all the flavors of a traditional cream horn; the crispy pastry shell and the fluffy cream horn filling, without a lot of hard work.

The result is like a Napoleon pastry but rather than having whipped cream or even pastry cream in it, there’s the delicious cream horn filling.  You’ll see these in stores across the country but they are often a bit soggy or stale.  But that isn’t a problem when you make them yourself!

Does the oven need to be that hot?

I know, 400°F is hotter than most of the things we make but there’s a reason for it.  If the oven is too cool, it won’t create the steam needed to cook the middle of the pastry. 

Preheat the oven for at least 15 minutes after it comes to temperature to make sure it is hot enough for the job.

Ingredients

• Frozen Puff Pastry 
• Egg 
• Coarse sugar crystals 
• Butter
• Butter flavored solid shortening
• Powdered sugar
• Vanilla extract
• Marshmallow fluff

You can use cream horn tubes or even cannoli tubes if you like.  Make sure to cut and thawed puff pastry is cut into strips and wrap it around the tubes with no gaps.

How to Make Lazy Cream Horns & Cream Horn Filling

1. Make sure the puff pastry is thawed before you start, this usually takes at least 40 minutes.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Place the thawed pastry onto a lightly floured surface and carefully fold it.
4. Cut along the folds then cut each third into half to form rectangles.
5. Put them on the baking sheet, keeping at least 1 inch between each one then lightly brush with a beaten egg.
6. Sprinkle with the coarse sugar and pop into the oven until the pastry is puffed up and lightly browned, usually 5-7 minutes.
7. Remove from the oven and set aside to cool completely.
8. To make the filling while it cools, cream together the butter and shortening until light and fluffy, around 5 minutes.
9. Mix in the powdered sugar, 1 cup at a time then add the vanilla and mix well.
10. Add the marshmallow fluff and beat until incorporated, usually about 2 minutes.
11. Slice the cooled pastry in half with a serrated knife and spread or pipe the filling into the bottom half, then replace the top.

You can store these at room temperature for up to 3 days.

These can be made in smaller pastries by cutting the puff pastry into smaller pieces.

Do you need to keep cream horns in the fridge?

With this recipe, you are making a buttery cream horn filing but it isn’t cream-based so you don’t need to keep them in the fridge.  In fact, refrigeration can make the pastry a little soggy so a room temperature storage box is the best option.

Can you use real cream?

If you prefer a cream filling, you definitely can use that instead of the one shown here.  Other people have used a filling that is closer to buttercream icing and reduced the marshmallow fluff involved.  Or made it fluffier by adding more fluff.  There’s plenty of options to try!

MORE EASY DESSERT RECIPES YOU’RE GOING TO LOVE!

Cherry Delight

Sugar Cream Pie

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No-Bake Chocolate Eclair Cake

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