Fancy Cookies: Cream Horns

Cream horns are a special cookie I usually only bust out around the holidays, but have also made them for baby & bridal showers, birthdays and other occasions. They're not hard to make but do require a bit of patience and practice to create the shells. They're worth the effort: a crispy shell holds a sweet, fluffy filling.

If I have time, I'll make the puff pastry. However, store bought works just fine and reduces the prep time significantly. This makes about 5 dozen and the finished cookies freeze well - just wrap tightly and consume within three months.

I use two different forms. Both were purchased online but
can be found at most bakery supply stores.

Before wrapping the forms, I grease and flour. You may need to reapply
grease and flour throughout baking to prevent sticking.

I started with one sheet of puff pastry from a 1lb package. Roll pastry to
10 inches x 15 inches. Cut into thirds to produce three 10 inch x 5
inch pieces. Cut each third into ten 1 inch x 5 inch pieces. 

Wrap each piece around the form, beginning at the bottom. Overlap the dough
slightly on the edge of the previous tier. Secure both ends by wetting the dough with water
(I use a small bowl of water to dip my finger and rub into the ends).
This will keep the dough from pulling away from the form.

Place the wrapped forms on a lined baking sheet and bake at 400 degrees for 7-8 minutes.

Remove from the oven and let cool for one minute. Carefully slide the cookie off the form.

Let the cookies cool completely before filling.

Prepare filling. A piping bag makes filling quick and pretty.

Fancy! These look great displayed on cookie platters. 

Cream Horns
1 lb puff pastry, homemade or store bought
metal pastry forms
Preheat oven to 400 degrees. Grease and flour forms. Using one pastry sheet (or half if using homemade), roll to 15 inch x 10 inch rectangle. Cut dough into thirds, each measuring 5 inches x 10 inches. Cut each third into ten 5 inch x 1 inch strips. Wrap dough around forms, sealing both ends with water. Place on a silpat or parchment lined baking sheet and bake for 7-8 minutes. Remove from oven and let cool for one minute. Remove forms from cookies. Repeat with remaining dough. Makes about 5 dozen cookies.

Filling
1/2 cup milk
2 Tbsp flour
1/2 cup butter
1 cup shortening
5 cups confectioners sugar
1 cup marshmallow creme
1 tsp vanilla
In a small saucepan  heat milk and flour until boiling, stirring constantly. Chill mixture thoroughly. In a mixing bowl, cream butter, shortening and confectioners sugar. Add marshmallow creme and vanilla. Add cooled flour mixture and beat well. Use a piping bag to fill cookies.