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| I was going for QUICK and easy - not 'pretty' this time. But had I used a pretty star tip these could be guest-worthy! |
I've posted about cream horns (also can be called by some 'lady locks' or 'clothespin cookies') in the past but I thought I'd update and remind everyone how unbelievably easy and FAST they are to make using a puff pastry.
For years I would make my pastry from scratch. If this is you and you don't actually LIKE to make your pastry from scratch - or you are new to baking and didn't know this - use store bought pastry.
Note; You WILL need a 'form' to make these. Our Great Grandmothers used round clothespins, but I prefer a cream horn mold as it makes them tapered from larger to smaller which not only makes them pretty but makes them simple to fill.
Here is the set I ordered 2 of on Amazon a few years ago and they are still available: Cream Horn Set
I was frustrated yesterday however to find that my 2 big cream horn sets were MIA. Yet another victim of our recent relocation with the worst movers we've had in 11 relocations. I have a 20 piece set of smaller, straighter forms from Grandma Joans, but they are not the larger, tapered version I prefer. Still, they are nice and work like a charm. So the cream horns in these photos are the smaller, thin style - not the larger size you find in bakeries and at, for example, Walmart or the grocery store. Buy the larger sized forms for that size.
Quick and Easy Cream Horns
1 package Puff Pastry (2 to a package, makes about 32 total if you use both sheets)
1 recipe cream filling*
Sugar (or Xylitol sugar substitute) for sprinkling
Thaw the puff pastry according to directions. I used just 1 of the two sheets and it makes about 15-16 cream horns so the whole package would make about 32.
Preheat your oven to 400 degrees. Lay the puff pastry out on parchment paper (or lightly flour your counter). Slice the pastry about every half-inch to make about 15 strips or if you want to make them larger, about 8 1-inch slices.
Wrap one long strip of pastry around your mold. Leave the large round end open without it overlapping to make removal easier later. I spray the tops with butter flavored Pam and then sprinkle with large crystals of sugar or Xylitol (available through my low carb product link at the top of the page).
Bake on a lightly greased or non-stick baking sheet for about 10-12 minutes until golden brown and crisp. While they are baking, mix up your favorite butter cream or other filling. Removal from oven, remove from pan to a cooling rack and let cool completely. Use a pastry bag with a large tip to squeeze filling into each horn. These are wonderful if you can let them set up or even refrigerate them to chill the filling but they are delicious eaten immediately too!
Use whatever filling YOU like. A simple whipped cream, sweetened a bit and a dash of vanilla is good but I like this filling as it's not picky about the temperature so 'room temp' or serving a hot summer evening is no problem.
Filling (half this recipe for the recipe above)
1 c Crisco
1 c butter
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme
Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms. Does not need to be refrigerated for storage.
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| Makes homemade cream puffs effortless |
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| Wrapping around a form |
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| Sprinkled with Xylitol or Sugar and ready to bake |
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| Mix up your filling |
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| Baked golden brown |
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| Leave the end open so you can slide it right off the form |
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