Pear Tree Kitchen

A Family, Food, and Cooking Blog

Lazy Cream Horns Recipe

*This post has affiliate links, which means we receive a commission if you decide to purchase through a link we provide, at no extra cost to you!

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.

Baked puff pasty filled with marshamllow cream horn filling stacked on a balck plate

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.

Vertical Puff Pastry with cream horn filling

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

Cherry Delight

Sugar Cream Pie

No-Fail Fruit Cobbler

No-Bake Chocolate Eclair Cake

If you have made this lazy cream horn recipe, please take a moment to leave a comment and review!

Yield: 12 cream horn bars

Lazy Cream Horns

Lazy Cream Horns

All the cream horn flavor without all the work! Puff pastry filled with cream horn filling. No baking tubes required.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

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

  1. Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
  2. Preheat oven to 400 Degree F.
  3. Line a baking sheet with parchment paper.
  4. Unwrap puff pastry and place on a lightly floured surface.
  5. Carefully unfold pastry.
  6. Cut along the folds of the pastry.
  7. Cut each third in half, forming rectangles.
  8. Place rectangles on a baking sheet, allowing at least 1 inch between them.
  9. Lightly brush each rectangle with beaten egg.
  10. Sprinkle with coarse sugar.
  11. Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
  12. Remove from oven and allow to cool completely.
  13. While pasties are cooling, make the filling.
  14. Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
  15. Add powdered sugar, 1 cup at a time, mixing well after each addition.
  16. Add vanilla and mix well.
  17. Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
  18. Slice cooled pastries in half using a serrated knife.
  19. Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
  20. These can be stored at room temperature.

Notes

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


  • If you made this recipe, don't forget to rate this recipe using the stars in the recipe card!

Recommended Products

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 516 Total Fat: 32.45g Saturated Fat: 11.126g Trans Fat: 1.44g Unsaturated Fat: 19.4g Cholesterol: 34mg Sodium: 184mg Carbohydrates: 53g Fiber: 0.6g Sugar: 27g Protein: 3.71g
Nutritional data varies by nutritional calculator used. All data provided is an estimate. If nutritional data is critical to a specific diet, please verify all information independently.
© Beth Mueller
Cuisine: American / Category: Desserts

Follow Us on Social Media

Copyright Pear Tree Kitchen

About Beth Mueller

Hi! Thanks for visiting Pear Tree Kitchen! I'm a self-taught cook and I've been creating recipes for over 40 years. I hold a registered nurse license so forgive me if I go overboard with the food safety tips! My favorite things are chicken soup, just about anything that resembles a dessert and sharing recipes.

Reader Interactions

Comments

  1. 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!

  3. 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!

  4. Melissa Raike

    I used your recipe just like it says but my feeling is too runny….Did I do something wrong?

  7. 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!

  8. 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

  11. 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!!!!!!

  12. 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!

  13. 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!!!

  14. 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

  15. 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!

Leave a Reply

Your email address will not be published.