You won't believe how these Cream Horns are made!

Ina Eats In

Italian Cream Horns are a delicious Italian pastry made up of flakey puff pastry shell in the shape of a horn, filled with an easy 2-ingredient whipped meringue filling. These are so easy to make and you can be sure that they will taste as they were bought from a bakery.

What you need to make cream horns:

  • puff pastry sheets
  • egg (for egg wash)
  • egg whites
  • granulated sugar
  • powdered sugar
  • Cream Horn Molds

How to make Cream Horns:

The first step in making your Cream Horns is to prepare the puff pastry. Roll out the puff pastry sheet into about a 10"x10" square.

Cut the puff pastry sheet into 3/4" - 1"strips.

Wrap the puff pastry strips around the cream horn molds, making sure to overlap each layer slightly. As they bake, the cream horns will expand so if you don't overlap, you will be left with holes in your cream horns.

Place each cream horn onto a baking sheet lined with parchment paper.

Brush each cream horn with an egg wash and lightly sprinkle granulated sugar over the top.

Bake them for about 16 minutes or until a golden brown.

Once baked, remove each cream horn from its mold while still hot. Use a paper towel if the molds are too hot. Set the cream horns aside to cool completely before filling them with royal icing.

How to make the Meringue Filling :

In a medium pot, add water and bring it to a boil.

In a large bowl, add egg whites and granulated sugar and whisk. Place the bowl over the boiling pot of water and whisk the egg whites and sugar constantly for about minutes or until most of the sugar is dissolved.

Remove from heat and using an electric mixer, with a whisk attachment, whip together 2 egg whites, and 1/3 cup of granulated sugar until stiff peaks form.

To assemble:

Once the cream horns are completely cooled, using a piping bag, pip the merengue filling into the cream horns.

Dust with powdered sugar.

Alternative to meringue filling, just use whipped cream.

For an easier filling, simply beat 1 cup of heavy whipping cream and 1/4 cup of granulated sugar until the cream reached stiff peaks. Fill a piping bag with the whipped cream and fill the cream horns with whipped cream.

How to store cream horns:

Store cream horns in a container with a lid in the refrigerator for up to 4 days. I do not recommend freezing cream horns.


  • 2 puff pastry sheets
  • 1 tablespoon all purpose flour, used for dusting
  • 1 whole egg (egg wash)
  • 1 tablespoon granulated sugar

Meringue Filling Ingredients:

  • 2 egg whites
  • 1/3 cup granulated sugar
  • 1/2 cup powdered sugar


  1. Preheat oven to 400F.
  2. Lightly dust work surface with all purpose flour and using a rolling pin Cream Horns is to prepare the puff pastry. Roll out the puff pastry sheets into about a 10"x10" square.
  3. Cut 3/4"-1" wide strips and roll them around the cream horn molds, overlapping each layer slightly.
  4. Place on 2 baking sheets lined with parchment paper about 2 inches apart.
  5. Lightly brush each one with egg wash and sprinkle with granulated sugar.
  6. Bake cream horns 14-17 minutes or until golden brown.
  7. Once done, remove from molds right away while they are still hot. If the molds are too hot to handle, use a paper towel to hold on to them to avoid getting burned. If you allow them to cool, they will stick to the cream horn mold and will be harder to slide off. Transfer cream horns onto a cooling rack too allow them to cool completely.

Meringue Filling Instructions:

  1. In a pot of water, place water and bring it to a boil.
  2. In a heat proof bowl, place egg whites and sugar.
  3. Transfer the heat proof mixing bowl over the pot of boiling water and whisk the egg whites and sugar for about 5 minutes or until the sugar is mostly dissolved. The mixture should be foamy.
  4. Remove the egg whites and sugar from the heat and using an electric mixer with a whisk attachment, whisk together the warm egg whites and sugar on high speed until stiff peaks from.
  5. Place the meringue in a piping bag fitted with a round pipping tip.
  6. Once the cream horns are cooled completely, fill the cream horns with the merengue filling.
  7. Dust the tops of the cream horns with powdered sugar and enjoy!

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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY

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