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Creme Horns

Prep Time:

1-2 Hours

Cook Time:

20 Minutes


15 Servings


About the Recipe

This cream horn recipe has been a HUGE request after gifting them for the holidays. Before you give them a try, you’ll need pastry molds. I've linked the pastry molds I found on Amazon for an affordable price. I liked this set because it has cannoli cream horn molds and cone shaped molds.

In the video you’ll see that I started off with a hand mixer to blend the butter and flour together, but it was making a huge mess! So I ended up sticking everything in my blender and transferred it back into the bowl after. I used a hand mixer to mix the water in. If you have a food processor you could probably just add the water in there, which I've tried, but I find it to be a pain in the butt to peel the dough off the blender blades afterwards.

As long as your dough looks like this (see photo below) after you add the water you should be golden to put the dough on the floured surface and knead it.



  • 2 cup Flour

  • 2 1/2 stick Butter

  • 1/2 cup COLD Water


  • 2 1/2 cup Powdered Sugar

  • 7 oz Marshmallow Fluff (full small jar of fluff)

  • 1 tsp Vanilla

  • 2 tbsp Whipping Cream

  • 1 cup Shortening (Crisco)

  • 1 tsp Pumpkin Pie Spice


To Prepare Crust

  1. PreHeat oven to 350º

  2. Cube up cold butter and place into a food processor or Ninja. Add Flour and blend.

  3. Place blended ingredients into a mixing bowl and cold water. Either mix with a hand mixer or fork. 1 TBSP at a time until the dough is sticky.

  4. Place dough on a floured surface, and knead until smooth. Form dough into a ball.

  5. Place the dough either in the fridge for 2 hours or the freezer for 30 mins.

  6. Roll out dough on a floured surface and cut into strips to wrap around cream horn molds.

To Prepare Filling

  1. In a mixing bowl combine fluff, powdered sugar, vanilla, shortening, & whipping cream.

  2. Mix on High for 2 mins (start slowly until powdered sugar is blended), occasionally during that 2 minutes stop and scrape the sides of the bowl.

  3. Once Filling is blended fully, add pumpkin pie spice. (Optional)

  4. Mix until fully blended.

  5. When pastry is FULLY COOLED pipe filling into pastries. Add filling into a piping bag and fill pastries.

  6. Garnish pastries with powdered sugar and cinnamon.

As long as your dough looks like this after you add the water you should be golden to put the dough on the floured surface and knead it.

I knead and fold my dough, adding flour as needed until it looks like this photo below. I then place it in a zip lock bag or saran wrap and place it in the fridge for 2 hours or freezer for 30 minutes before I roll it out.


Recipe Notes:

Amount of water may vary. If dough is still dry, add more cold water 1 tbsp at a time. until the dough is sticky.

If you're a poor planner like me, you can put the dough in the freezer for 30 minutes to get cold, but if you're a planner, you can prepare the dough the night before and let it rest in the fridge overnight.

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