f you’re looking for an elegant yet easy dessert to impress guests, these Cream Horns, also known as Šamrole in many Eastern European households, are a must-try! With buttery, flaky puff pastry and a sweet, cloud-like whipped cream filling, they’re a show stopping treat that’s surprisingly simple to make especially when you use store-bought puff pastry.
Why You’ll Love This Recipe:
- Quick and easy: Using pre-made puff pastry saves you time and effort.
- Make-ahead friendly: Bake the shells ahead of time and fill them the day of.
- Party perfect: Great for birthdays, showers, holidays, or any gathering.
- Deliciously indulgent: Light, crispy, and perfectly sweet.
Ingredients (Makes approx. 50 Cream Horns):
- 2 packages of store-bought butter puff pastry
- 1 liter (4 cups) 35% whipping cream
- 4 packets of Whip It (stabilizer)
- 3 tablespoons icing sugar (or to taste)
- 1 teaspoon vanilla extract or 2 pkgs of vanilla sugar
- Non-stick cooking spray (Pam or similar)
- Cream horn molds (linked below if you need some!)
Instructions:
1. Prepare the Puff Pastry:
- Let your frozen puff pastry thaw according to package directions (either overnight in the fridge or for a couple of hours at room temp).
- Lightly flour your surface, unroll the sheets, and cut them into long, even strips about 1/2 inch wide.
- Spray your cream horn molds with cooking spray (this is crucial to avoid sticking!).
- Gently wrap each strip around the mold, slightly overlapping the edges.
2. Bake the Shells:
- Preheat oven to 400F (200C).
- Place the prepared horns on a baking sheet lined with parchment paper.
- Optional: Brush with egg wash for a golden finish. I skip this for a lighter color.
- Bake for 18-20 minutes or until lightly golden and puffed.
- Let cool slightly, remove the molds, and cool completely.
3. Make the Whipped Cream Filling:
- In a stand mixer or bowl with hand beaters, whip 1 liter of cold whipping cream.
- Add the vanilla, icing sugar, and Whip It.
- Beat until soft peaks form and the cream holds when the bowl is turned upside down.
4. Assemble the Cream Horns:
- Use a piping bag, zip-top bag with the tip cut off, or a pastry filler to pipe the cream into both ends of each horn.
- Dust with icing sugar.
Tips for Success:
- Make ahead: You can bake the shells up to 3 days in advance. Store in an airtight container at room temperature. You can even freeze them for up to a month!
- Filling: Add the cream just before serving for best texture.
- Homemade dough: Want to make your own puff pastry? Go for it! Just be sure to chill and store it well wrapped in the fridge for up to 3 days.
Storage:
- Unfilled shells: Store in an airtight container at room temp (3 days) or freeze (1 month).
- Filled horns: Best enjoyed the same day. Refrigerate leftovers and enjoy within 1-2 days.
Tools I Recommend:
- Cream Horn Molds – Canada
https://rstyle.me/+eGgqRJiIIGRC-lcjEyXrig
Cream Horn Molds – USA
https://amzn.to/3FlHQXf - Dessert Decorating Syringe Set – CANADA
https://rstyle.me/+uMjR0Lue9z1g_9eH3vUoVw
Dessert Decorating Syringe Set – USA
https://amzn.to/43mbncJ
Let Me Know!
Did you try this recipe? I would love to hear how it turned out in the comments below. These cream horns always disappear fast at my house and I hope they become a favorite in yours too!
Watch Full Recipe Here
Happy baking! ✨
Sonja
Life with sonja 
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