Homemade Cream Horns - Made EASY and QUICK

I've been posting the recipe for cream horns (also can be called by some 'lady locks' or 'clothespin cookies') since 2007 (?) because they happen to be one of the few desserts I actually love - as I typically can pass up dessert in lieu of vegetables ANY day.  But cream horns?  Oh how I love them!  - I thought I'd post them again.  They are so easy and FAST to make using a puff pastry.

The reason the word "HousewifeBarbie" is so big on that photo is actually a not so funny story.

I originally posted this recipe and photo back in 2007 and then a few times after that as I love these so much.  One day, a reader of An American Housewife let me know that my photo (the photo above) had been stolen and was being used by someone else on Etsy who saying they were hers and selling cream horns to people using my photo. 

I am SO thankful for this random stranger who recognized my photo and let me know!  I then edited this photo and put in LARGE LETTERS my site name so they couldn't use it as theirs.   Since I'm still using that original photo (because it's already in my files) I thought I'd explain why the glaring, large HOUSEWIFEBARBIE.COM is so prominent on it.  It's because at the time I put it on, I was quite upset that someone was selling her baked goods using my photo.  

Note;  You WILL need a 'form' to make these. 

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 or other natural 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 about 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!  

Fillings: If you want them to be like the ones you purchase in the grocery store or typical bakery, this filling is it.  Some people prefer to use just a whipped cream filling of various styles, which is fine!  But this is a cross between a whipped cream and butter cream - which means it holds up well at room temperature - no problem.  

Use whatever filling you like.

Filling (halve 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 marshmallow 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.  

Makes homemade cream puffs effortless

Wrapping around a form

Sprinkled with Xylitol or Sugar and ready to bake

Mix up your filling

Baked golden brown

Leave the end open so you can slide it right off the form




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