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Lazy Cream Horns Recipe
Our Lazy Creams Horns Recipe creates a bakery-style treat that has all the same flavors of a traditional cream horn. You’ll still get the crispy pastry shell and the fluffy cream horn filling, without a lot of hard work. Making this one of the easiest “fancy” desserts you’ll ever make.
The result looks more like a two-layer Napoleon, but rather than having whipped cream or even pastry cream in it, it’s got that fluffy marshmallow buttercream filling. Why buy the store-bought ones that are always soggy or stale, we can easily do better ourselves. You might even be surprised when people ask you where you bought them.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Lazy Cream Horns
Equipment
Ingredients
- 1 box frozen Puff Pastry with 2 sheets thawed
- 1 egg slightly beaten
- Coarse sugar crystals I use decorator sugar
- 1/2 cup softened butter
- 1/2 cup butter flavored solid shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 jar marshmallow fluff about 7 ounces
Instructions
- Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
- Preheat oven to 400 Degree F.
- Line a baking sheet with parchment paper.
- Unwrap puff pastry and place on a lightly floured surface.
- Carefully unfold pastry.
- Cut along the folds of the pastry.
- Cut each third in half, forming rectangles.
- Place rectangles on a baking sheet, allowing at least 1 inch between them.
- Lightly brush each rectangle with beaten egg.
- Sprinkle with coarse sugar.
- Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
- Remove from oven and allow to cool completely.
- While pastries are cooling, make the filling.
- Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
- Add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add vanilla and mix well.
- Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
- Slice cooled pastries in half using a serrated knife.
- Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
- These can be stored at room temperature.
Notes
- These can be made in smaller pastries by cutting the puff pastry into smaller pieces.
- Make sure the oven is hot. Once it has preheated, give it another 15 minutes to heat up.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
You can make these like a traditional cream horn. You just need to cut the puff pastry into strips and wrap them around some cream horn tubes, you could even use cannoli tubes, or the ones that have one tapered end. Make sure you go ahead and buy yourself a Bismarck (sometimes spelled Bismark) piping tip when you order the tubes, you’ll need one to get the marshmallow buttercream into the center without making the ends messy.
We cut the pastry into shapes before baking for holidays or when we want some variety.
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.
These can be made in smaller pastries by cutting the puff pastry into smaller pieces.
Storing
You can store these at room temperature for up to 3 days. 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.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
I followed this recipe to a T EXCEPT, I did not have butter flavored shortening so I used 2 sticks of real butter instead. I creamed the entire cup of real butter together then added all the other ingredients. I also reduced the powdered sugar to 1 1/2 cups and it added slowly and creamed it together while adding the vanilla. I measured the vanilla with my heart. The subsequent filling was very stiff so I added a 1/2 cup whipping cream in small intervals whipping together each time until I came up with the perfect desirable filling consistency. I then piped in my “own take on filling” and ended up with incredible lazy cream horns. They are incredible!! I made some large for adults and some smaller for my grandbabies because we will be serving these tomorrow after Easter breakfast. Hopefully these will tide everyone over until Easter Dinner, which we typically eat at about 2pm. I took lots and lots of pictures of them because they look incredible but I don’t know how to share pictures here!! While I didn’t make this recipe exactly, the recipe gave me enough “bones” to tweak it for myself and it’s incredible!!!! ❤️❤️❤️
Hi Rebecca!
Thanks so m7ch for coming back to share your experience. I love that you were able to make those changes and make it even better! Happy Easter!
This recipe is absolutely amazing! It is so easy to make, it comes out beautifully and and the fact that it doesn’t require refrigeration for up to 3 days is an absolute plus! It’s just what I’ve been looking for as a filling for cream horns and other pastries. I cannot thank you enough. Thank you thank you!
Hi Cathy!
Thank you so much for your kind words and coming back to leave a review! I love it when someone also loves one of my favorite and most requested desserts! I used to bring this to potlucks when I was working as a nurse at hospitals because it was easy, easy to transport, and I didn’t need to fight for refrigerator space. I’m also guilty of using this filling for more than cream horns.
Best ever!!
Hi Cathy!
We’re happy to hear you like this dessert! Thanks for stopping by to let us know!
I make these for my church group and they always want me to bring them again and again. We meet in the 3rd Thursday of every month. This group is called Prime Time because we are over 50 years old and have no children living with us.
Can you use your own puff pastry dough to make these?
Hi Sherry!
I have never made my own dough, but I have had success with the refrigerated kind from Walmart, so I don’t see why it wouldn’t work.
I have made these several times and they are a hit. People ask me for this recipe a lot. Will be sharing this with my Prime Time friends this Thursday at our meeting.
Hi Judy!
I’m so happy that this recipe keeps working for you! I know people here are really amazed when I tell them how simple it is to make because it looks and tastes like a ton more work. Thanks for visiting and leaving another stellar review!
Easy?
Love the lazy cream horns. My favorite dessert!!!
Hi Judy!
Happy to hear you are still making these!
Amazingly delicious! And soooo easy to make! They were a hit!
Hi CB!
SO glad to hear you liked them! It’s one of my favorites! People think I spent hours making them or even went to the bakery.
Would it be ok to only use 1 cup of icing sugar. I’m wondering if it will affect the thickness of the cream?
Hi Wendy!
I’ve never made it with half of the powdered sugar. This filling is more like a fluffy marshmallow buttercream. I’m sure it would be less thick, but still delicious, and a little less sweet. You can try whipping it longer and see if it doesn’t build extra volume for you. The swirls I get when I make them are from the thickness. If you need to use less because that’s all you have, you can try using half the filling recipe and spreading thinner layers onto the bottom of the shells. Hope this helps!
I make these cream horns all the time and everyone loves them.
Goodmorning,
This recipe looks delicious. I wanted to know can I used homemade marshmallow fluff?
Hello!
I don’t see why you couldn’t use homemade marshmallow fluff. If your filling isn’t hick enough, just add a touch more powdered sugar. Hope this helps!
I have made these several times and they are sooooo good.
Hi Judy!
Thanks for coming back by to leave a review! We are very happy to hear that you like them!
Having never used this pastry before I had to do 2 batches. I threw away most of the first as it looked weird, the 2nd batch turned out great! Took about 12 minutes to bake but that’s my oven! Family members loved them ! Will make again
Hi Deb!
Sorry to hear your first batch didn’t turn out. I am happy to hear you tried again and they turned out and your family loved them!
This was so easy and delicious
Hi Shari!
Thanks for visiting again and telling us!
Cheers!
Question
When you talk about splitting the dough. Does this mean the pastry sheet raises up enough to split each piece to fill or do you make two sheets, one for bottom and one for top?
Hi Beth!
The dough should puff up tall enough to split them into 2.
Happy Holidays!
These are the best ever! My husband and I ate all these in 2 days. These are so easy to make.
Hi Patty!
Thanks for stopping back by and leaving a review! I’m so glad you guys enjoyed them!
I just made this recipe and it was great! I was going to a cat-themed party and cut the pastry into cat shapes then instead of adding all the powdered sugar I added 2/3rds of it and added the last 1/3rd in cocoa and used Almond extract the filling tasted like Rocky Road! Thanks for the lovely recipe!
Hi Meaghan!
What a cute idea! Thanks for visiting again and sharing!
The first time I piped these into my cream horns (I made a 1/2 batch) it was perfect nice and stiff. However, ever since then I make a single batch and the filling isn’t stiff anymore? Reasons for this and how to combat?
Hi Katie!
This recipe should work as half a batch as well as a single one. There’s only 3 things that could be going on. One, your powdered sugar may be more “fluffed” than it was that day, the second would be that it is warmer in your kitchen now than it was the first time you made it, and the third would be that marshmallow fluff has had a change in quality that includes more liquid. My solution for the first and third would be to add more powdered sugar, about a tablespoon at a time until it is the consistency you want it. My solution for the second would be to use all shortening when it is warm in the kitchen. Hope this helps!
These are so so good. My mom made them recently and my kids and I LOVE them! Even my boyfriend who doesn’t like sweets liked them and ate a second one. I was skeptical when she told me it took butter crisco, but it’s perfect! Thanks for an awesome recipe! We’ll definitely be making them over and over again!
Hi Alisha!
I’m so happy to hear your family loves these! Thanks for visiting to let me know.
Have a happy Sunday!
This recipe is easy to follow and the cream is amazing! I may use it for other things like icing for angel food cake! I had issues with getting the puff pastry to cook completely in the middle and on the bottom so I had to put mine on the lower shelf and cook another 10 minutes. 🙂
Hi Kristi!
I’m sorry to hear your pastry didn’t puff like it should. That was a great idea to move it to a lower shelf! Sometimes ovens are hotter in different spots. When I moved to a new house, I had to learn my oven all over again, it was this exact recipe that taught me my oven runs cooler than it should. Thanks for stopping by again.
Cheers!
I can’t wait to try these! When I was a little girl, a neighborhood bakery used to sell cream horns and these square ones… They called them Rosa Lees. I have been looking for the recipe forever!!!! Thank you!!!
Hi Vicki!
I hope you like them as much as we do! I love the name the bakery gave them!
Cheers!
Can I freeze these after they’re filled
Hi Karon! I don’t think I would. The cooked puff pastry won’t be as crispy. If you do freeze them, I’d defrost them in the refrigerator uncovered to prevent any extra condensation as the filling cools.
Hope this helps!
Pasty came out perfect but the filling was WAY too sweet. I actually scraped off most of it and still couldn’t stomach it. I think I’ll try again using a slightly sweet, fresh whipped cream.
Hi Michele!
You can fill it with just about anything! I agree with you, marshmallow buttercream can be a tad sweet.
Cream horns are my absolute fav sweets, but ones they sell now are nothing compared to my childhood ones. So was excited to try these, I did and they are way better than any I can get today, my only complaint is that they were alittle too sweet, next time I will use half the sugar
My son’s words. The best desert you have ever made. Absolutely wonderful. They will be on the Easter table. Thank you for sharing
Hi Yvonne!
I’m glad your son loved these pastries! Thanks for visiting again to let me know.
Cheers!
Hello, I was wondering if you used salted or unsalted butter for this? Thanks in advance, Sheila.
Hi Sheila!
I always use salted butter. You can use unsalted butter and add 1/4 teaspoon of salt. Hope this helps!
I have made these for years for my family. I spread a teaspoon of seedLess raspberry preserves on top of the frosting put the top on the dessert and sprinkle with a light dusting of powdered sugar. It’s a wonderful dessert.
Hi MaryChris!
That sounds like an incredible addition to the filling!
Happy holidays!
Can you make this recipe printable?
Thank You, [email protected]
Hello!
This recipe is printable, the print button is inside the recipe card.
Beth,
I’ve made your recipe a couple of times now, and I have followed it to the letter – delicious, That has not always been my experience with some recipes, but this turned out great. Thank you so much for giving me a recipe I will use over and over.
Hi Ann!
Thanks for stopping back by to let me know! It makes my heart happy to know you will use it again.
Happy Holidays!
Lady’s I added Mexican cajeta (Carmel) and drizzled it. Oh! To die for 🙂
Hi Mary Jane!
I love the idea of adding caramel sauce! I bet that yours were decadent.
Cheers!
These look delicious and I can’t wait to try them as they are but opened the post because it said lemon. I don’t see lemon in the recipe. Maybe I’ll try spreading a little lemon curd under the whipped filling. Thanks for sharing.
Happy Wednesday!
You can add lemon extract instead of vanilla and you’ll have a lemon marshmallow filling!
I made these for Christmas and I am making them again to celebrate the New Year 2021!!!! They are absolutely delicious and very addictive.. I ate way more than I should have! Thank you for the recipe you rocked it!!!
Hi Doris!
I am so happy to hear that you enjoy them! I understand eating too many of them, I try not to make them too often just for that reason.
Have a Safe and Happy New Year!
Can you freeze?
Hi Emily!
I have never frozen these. I think that once they have been filled and then frozen, they would lose the crispy outside when thawed.
Cheers!
Can I use something other then buttered shortening ?
Nobody ate the ones I made last year , but I want to try again ..
Hi Virginia!
You can use all butter or you can use regular Crisco. If you have a favorite buttercream you could use that as well. I use the butter Crisco and marshmallow fluff because I was trying to recreate my husband’s favorite cream horn filling.
Hope this helps.
Happy Holidays!
I am anxious to make this recipe because I love Marshmallow Fluff. But, I’m concerned about instruction 13, “while my ‘PASTIES’ are cooling!! Just a little laugh! Thanks for the recipe!
OMG! Great attention to detail!
Thanks
I’ve made these before and love them! Do you know if they would freeze well for a short period of time?
Hi Jody!
I have never frozen them but if I needed to I would freeze the pastry separate from the filling and assemble them after thawing completely.
Hope this helps.
Happy Holidays!
hello Beth, really looking forward to trying your recipe. I have a question, what is “Marshmallow Fluff”? What can i use instead of “M-F”?
Hi Rain!
Marshmallow Fluff is a brand of marshmallow cream. You may also find it called marshmallow spread depending on where you’re located. I’ve never used this substitute, but you can try melting 7 ounces of marshmallows with 4 teaspoons of corn syrup in a double boiler set over low heat. stirring constantly until it is smooth and creamy.
Hope this helps!
Stay Safe!
I have made these delicious Cream Horns several times. However, each time it seems like one or two do not puff up. Has it happened to you? If so, how can it be corrected?
Hi Sidnie!
It can happen when the dough layers get sealed and stuck together. It usually happens when I use a dull knife or my dough is too warm.
Hope this helps!
Heavenly!!
Hi Sandra!
Thanks for the 5-star review! Glad you enjoyed them!
Cheers!
I love this recipe. I make them for our church family get togethers. I will be making them for our soup and sandwich night on 2/16/20. They are so easy to make. The first time I made them everyone thought I bought them from a bakery.
Hi Judy!
Thanks for stopping by and letting me know how it went for you. It made my day to hear you love this recipe! You nailed the recipe since your church family thought you bought these. LOL!
I didn’t make enough of
The cream horns. I did a double batch and they lasted no time. I will probably have to make 3 batches next time. They are so easy to make and are sooooo good.
Thank you so much for this recipe… They were delicious… As I just bought some French horns last weekend for a treat, these were better than those!…
Hi Lauri!
Thanks for coming back and letting me know that you liked them!
Stay Safe!
Served them for dessert and everyone decided that this recipe is a keeper. Thanks!
Hi John!
Thanks for stopping by and leaving a 5-star rating! I’m glad everyone liked them!
Cheers!
I made these. We loved them My boyfriend gave them a 9 out of 10. I added a tsp. of maple extract plus the vanilla ext.I over baked them a little,so will cut back the time next time.
Hi Connie!
So glad you enjoyed them. Maple extract sounds like a brilliant idea in these!
Cheers!
Hi, hope all is well on the baking front. Quick question. Why do you use 1/2 butter and 1/2 shortening? I’d understand for the pasty dough, but am curious for the filling.
Hi Sheila!
Since I was trying to emulate a commercially produced (highly processed) product which is usually made with 100% high ratio shortening. I use 1/2 butter for flavor. You could use all shortening if you wanted to and add some butter extract.
Cheers!
Hello. Do you use both sheets of pastry stacked upon each other then cut?
Hi Liz!
No, just one sheet at a time. Once it cooks they will puff up and you should be able to split it apart with or without a knife.
Cheers!
I used your recipe just like it says but my feeling is too runny….Did I do something wrong?
Hi Melissa!
I don’t usually have a problem with this filling recipe. This marshmallow buttercream should be a bit softer than cake frosting, but not runny.
You can add more powdered sugar, about 1/4 cup at a time until the icing becomes thicker.
If you are working in a super hot kitchen the butter and shortening can become too soft, but unless those things are actually melted it shouldn’t be runny. Try refrigerating the filling for a bit and see if that helps.
Cheers!
My puff pastry does not rise it does in the oven when I take it out it goes right down. What am I doing wrong?
Hi Theresa!
There are a couple of things that could be happening. The oven needs to be at 400 Degrees F. I would let the oven continue pre-heating for another 10 minutes it tells you it is pre-heated.
You want your puff pastry completely thawed, but still cool. Puff pastry needs to be baked until it is deep golden brown. I would also make sure that I leave plenty of space between them when cooking.
Hope this helps!
What is shortening? I don’t bake and when I do I use butter or oil?
Hi Michele! Shortening is a solid product like Crisco. You can use all butter instead, the texture might be slightly different but still delicious! Cheers
Hi Beth
Could these possibly be made with a bettercream filling? And if so would you know how?
My family prefers the less sweetness (not me! I say the sweeter the better lol)
Thank you for your time ,
Jan
Hi Jan!
These can be made with just about any filling you like! Bettercream is a commercial product and the closest thing you may get to that is a stabilized whipped cream. Buttercream is equally as sweet but we have a recipe for that, our white wedding cake adds almond flavoring, chocolate wedding cake. doesn’t. You could also try using an Ermine Frosting. It’s what I use on my red velvet cakes. I’ll add that if it’s what you were looking for. Cheers!
Delicious! I’m taking this to a friend’s gathering (social distancing, of course) tomorrow afternoon. I know everyone is going to love this recipe as much as I do. Saved a few for my granddaughter to try. I’ll be making this again. I might cut the pastry into bite size portions next time. They will go further, and a bite is probably all you need as good as they are. Many thanks.
Hi Ann!
Thanks for leaving me 5 stars! I’m glad to hear that you liked them. I love your idea of making these bite-sized.
enjoy your holiday celebration!
Can’t wait to try these for a galentine party.
I plan on trying to cut them into heart shapes.
Hi Judy!
Heart-shaped pastries sound like a lot of fun!!
These were great! So easy to make. thanks for the recipe.
Hi Dawn!
Thanks for visiting our site and leaving a rating! We are glad to hear you liked them!
Wow!!!! These are amazing! I did a little oops when I put one pan on the bottom rack. The bottoms were cooking to fast and tops not done but not a problem. Just took them out and put back in on a lower temperature (on the top rack) and sure enough they puffed up perfectly! These are perfect size for me but next time I will cut them down one more size. More finger size instead of hand size. Lol I was really shocked on how easy and super yummy they were. Thanks so much!!!
Hi Jessica!
Thanks for stopping by and letting us know your results!
I am so happy to hear that you liked the recipe!
Finger size is a great idea!
I made them again today for a cook out with our new neighbors. They turned out perfectly, again. Can’t wait to show these sweet treats off. Again super easy and delicious! Also , I love that they can be stored at room temperature. Thanks again!!!!!!
Thanks for this recipe. I’m definitely going to make them. There’s a bakery I go to half hour drive away just for their mocha horns but they keep going up and up in price. This recipe might be the answer to my dwindling wallet!
Hi Cheryl!
Mocha horns sound delicious! If I lived near you I might spend a little too much time at that bakery!!
I hope you enjoy these as much as we do!
Beth
Hey from Texas. It is mild temps here but is humid. Do you know if this would affect the puff pastry (after they are baked)? I would like to make these the day before an outside gathering, thanks COVID. Do you think they will be crunchy the day after baking? Should I refrigerate them? Thanks in advance for your advice, they look delicious.
Hi Ruth!
They may not be as crispy the next day, but they should still have some “shatter” left in them, much like a cream horn you bought from a mega-mart wrapped in plastic. I used to carry these to work a lot and leave them in the break room. Everyone loved them, even after sitting at room temperature for 24 hours. You don’t need to refrigerate these, there is plenty of sugar in that filling to act as a preservative. Hope this helps!
Be well!
yes
Yum!! These look so good!