Dreamy Flaky Cookie Rolls

Name: Cream Horns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: Extra powdered sugar for finishing.; 4 cups confectioners' sugar.; 1/2 tsp kosher salt.; 1 tsp vanilla.; 1 cup vegetable shortening.; 1 cup unsalted butter, let it get soft.; 1/3 cup all-purpose flour.; 2 cups milk.; 4 1/2 cups all-purpose flour.; 1 cup cold water.; 2 egg yolks.; 1 tbsp sugar.; 2 tbsp vegetable shortening.; 2 cups unsalted butter, soften it first.

As seen on: Delicious Dessert Recipes

Flaky, layered dough wraps around molds and gets stuffed with a dreamy vanilla filling. These treats aren't hard to make but you need molds and time in the fridge. The end result feels fancy and is just right for big celebrations.

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Shared By Emily

Last revised on Sat, 02 Aug 2025 11:35:40 GMT

A plate stacked with golden pastry tubes dusted with powdered sugar, fruit peeking in from the back. | emilyscooks.com

Every time I whip up these cream horns, I'm instantly zipped back to those holiday afternoons with my grandma. Flaky pastry spiraled around cushy sweet cream, just like we used to do together. These always remind me of laughing and hanging out with her in the kitchen.

Unforgettable Sweet Bites

These treats seem so impressive but honestly they just feel like a big warm hug. The crunch from all those buttery layers with that smooth filling makes each one special. Sure, I pull them together for holidays and parties, but really, I'll make them whenever I want to give folks something fun and a little fancy.

All You’ll Want

Your favorite puff pastry either frozen or from the fridge
Real sweet cream butter is key don’t grab margarine
Old-school paste with just milk and flour for inside
Homemade buttercream jazzed up with some vanilla
Go wild—fill with whipped cream or custard too
Metal horn molds or sturdy homemade foil tubes

The Fun Part

Get Your Horns Ready: Shape foil around clothespins or grab metal molds for twisting up spirals
Make Your Pastry Shells: Slice pastry into strips wind them onto your molds swipe with melted butter
Bake 'Em Up: Toss them in a hot oven wait for 'em to turn flaky and golden take out and cool
Mix Up That Filling: Stir up milk paste until thick let it cool then blend it together with the buttercream for a smooth mix
Add The Fluffy Filling: Pipe your filling into the crispy shells toss on some sugar if you feel like it

Little Tricks I Love

Keep your pastry chilled if you want those awesome flaky layers. Make sure your horns cool off all the way before handling. Dip the ends in chocolate or toss them in sparkly sugar for a bit of holiday dazzle.

A plate of cream-filled pastry tubes dusted with powdered sugar. | emilyscooks.com

Enjoy Right Away

They’re at their best eaten the same day but will taste great out of the fridge for up to three. I love freezing the plain pastry shells and just filling fresh ones when folks pop by—makes life so much easier.

Common Questions

→ How can I make these if I don't have the usual molds?: Grab some wooden clothespins, wrap them tightly in foil, and use those instead. Works in a pinch if you don't own metal ones.
→ What makes the horns fall apart?: If you wait until they're fully cooled, the shells can break. Take them off the molds while they're just a bit warm. Overbaking makes them crumble too.
→ Will these hold up in the freezer?: Freeze the unfilled pastry for as long as three months. Add the filling only when you’re ready to eat since cream won’t freeze nicely.
→ Dough's too sticky—what's up?: Stick it in the fridge for at least a couple of hours. Roll out just a little at a time and leave the rest cooling while you work.
→ How long will these stay good?: Keep the filled treats in a sealed box in the fridge for five days. The empty shells hang on even longer.