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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.
Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy.
I could have ordered them online, and maybe one day I will, but for now, I do not own any.
You can use cream horn tubes or cannoli tubes if you prefer, just cut thawed puff pastry into strips and wrap it around the tubes, making sure that there are no gaps.
It was just natural to try making them in the easiest way possible.
Homemade cream horns without a lot of fuss? Sign me up!
This is the lazy way, thus the name, Lazy Cream Horns!
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filled with a cream horn filling.
You can find cream horns at big mega marts all over the country.
Those are hit or miss though, they may be fresh and shatter when you bite into it. Generally, they are stale and soggy.
The filling that goes inside of a cream horn is also up for debate. The husband will eat whatever cream is put inside of one, but I had an aunt that would only eat certain fillings.
I can’t remember if she preferred the icing type fillings or the fluffier type.
This recipe is somewhere in between.
If you like cream horn filling that is more like buttercream, just reduce the amount of marshmallow fluff you use.
Try starting with half of the marshmallow fluff listed in the recipe.
Taste it as you go along and add more until you find the perfect balance for you.
You could even just use buttercream icing with more milk or cream added and beaten until fluffy.
If you like a creamier, fluffier filling, add more marshmallow cream. Try 1/4 a cup at a time, tasting after each addition, and just like above, continue adding until it is what you would like it to be.
Since these pastries are cut and filled, you do not have to worry about using a pastry bag and tip.
This means you can add all kinds of things to your filling without much trouble.
Maybe some fresh chopped strawberries would be good added to this cream horn recipe!
We have even had one blog reader suggest a mocha filling.
I bet that would be absolutely divine!
EASY DESSERT RECIPES
If you have made this lazy cream horn recipe, please take a moment to leave a comment and review!
Lazy Cream Horns
Equipment
- Mixer
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 pasties 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
- If you made this recipe, don't forget to rate this recipe using the stars in the recipe card!
Nutrition
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Sheila
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.
Beth Mueller
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!
Lin
Hello. Do you use both sheets of pastry stacked upon each other then cut?
Beth Mueller
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!
Melissa Raike
I used your recipe just like it says but my feeling is too runny….Did I do something wrong?
Ron Unz
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!
Michele
What is shortening? I don’t bake and when I do I use butter or oil?
Beth Mueller
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
Jan
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
Beth Mueller
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!
Dawn
These were great! So easy to make. thanks for the recipe.
Beth
Hi Dawn!
Thanks for visiting our site and leaving a rating! We are glad to hear you liked them!
Jessica Gresham
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!!!
Beth
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!
Jessica Gresham
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!!!!!!
Cheryl
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!
Beth
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
Bethany
Yum!! These look so good!