As a food blogger and recipe developer, I perfected Lazy Creams Horns using a simple puff pastry filling and a handful of pantry shortcuts to recreate the classic with far less fuss.

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I never liked fuss so I made Lazy Cream Horns. Using store bought puff pastry and a tub of whipped topping I get that flaky shell and a cloud of filling without hours of work.

They come out a little imperfect, kinda messy, but people think you slaved all morning. Part croissant, part Cream Puff Recipe obsession, totally a Puff Pastry Desserts flex, they punch way above their effort.

I’m always surprised how something so lazy looks so proud on the plate. Try one and you’ll be sneaking another before anyone notices.

Ingredients

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Puff pastry: buttery flaky dough high in carbs, low protein, super rich and indulgent
Whipped topping or heavy cream: airy sweet fat, creamy mouthfeel, can be whipped fresh
Cream cheese: adds tangy richness, more protein and stability, makes filling less runny
Powdered sugar: pure sweet mostly simple carbs, helps stabilize and sweeten the filling
Vanilla extract: little calories but big aroma, rounds flavors, makes it taste dessert-y
Egg wash: gives shiny browned crust, adds protein, not much flavor, helps sugar stick
Cocoa or nuts: add bitterness or crunch, tiny nutrients, makes finished horns look prettier

Ingredient Quantities

1 (17.3 ounce) package frozen puff pastry thawed

1 tub (8 ounce) whipped topping thawed, or 1 cup heavy whipping cream if you wanna whip fresh

4 ounces cream cheese softened (optional but makes filling sturdier)

1/2 cup powdered sugar sifted

1 teaspoon vanilla extract

1 large egg beaten for egg wash

1 to 2 tablespoons granulated sugar for sprinkling

Optional 2 tablespoons cocoa powder or finely chopped nuts for dusting

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and make 6 to 8 cone forms from heavy foil or use metal cream horn molds, then chill them in the fridge so the pastry doesn’t get too soft when you roll it.

2. Keep the puff pastry cold but pliable, then unfold and cut into 12 to 16 long strips about 3/4 to 1 inch wide depending on how big you want the horns to be.

3. Lightly brush each foil cone with a little oil or nonstick spray so the pastry wont stick, then wrap a pastry strip around each cone with a slight overlap, seam side down, pressing gently to seal the edge.

4. Beat the egg and brush every horn with the egg wash, sprinkle with 1 to 2 tablespoons granulated sugar, and place on the lined sheet with the seam side down so they don’t unravel while baking.

5. Bake 12 to 18 minutes until puffed and deep golden, rotating the pan halfway through for even color; keep an eye near the end so they dont burn.

6. Remove from oven, let cool 5 minutes on the pan, then carefully slide the pastry shells off the foil molds and cool completely on a rack so the insides stay crisp.

7. While shells cool make the filling: for the easy version beat the cream cheese till smooth then fold in the thawed whipped topping with the sifted 1/2 cup powdered sugar and 1 teaspoon vanilla until light and fluffy. If you’re whipping fresh cream use 1 cup heavy cream whipped to stiff peaks with the powdered sugar and vanilla, then fold in the cream cheese if you want extra stability.

8. Chill the filling 10 to 20 minutes if it seems soft, then transfer to a piping bag fitted with a wide tip or just use a spoon; fill each horn from the wide end and keep pressure steady so you get a nice fluffy center.

9. Dust the filled horns with 2 tablespoons cocoa powder or press finely chopped nuts around the ends for crunch, and refrigerate at least 15 minutes so they set up before serving.

10. Serve within a few hours for best texture since puff pastry will soften over time, but you can make the shells a day ahead and keep them airtight, then fill just before guests arrive.

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet lined with parchment paper
3. Metal cream horn molds or heavy-duty aluminum foil to make cone forms
4. Sharp knife or pizza cutter for cutting pastry strips
5. Pastry brush for egg wash
6. Mixing bowl and hand mixer or stand mixer (or whisk if you’re doing it by hand)
7. Piping bag with a wide tip, or a spoon if you wanna keep it simple
8. Cooling rack plus spatula to slide shells off the molds and cool them

FAQ

Can I use the tub of whipped topping instead of whipping cream? Yes, the tub works fine and saves time. If you want richer flavor and stiffer peaks whip heavy cream with powdered sugar and vanilla instead.

How do I make cones if I dont have molds? Twist a small piece of foil into a cone shape and smooth it. Wrap pastry around the foil the same way you would a metal mold, bake, then remove foil when cooled.

Can I make these ahead of time? You can bake the shells a day ahead and store in an airtight container at room temp. Fill just before serving so shells stay crisp.

How long will leftover filled horns keep? Once filled store in the fridge and eat within 24 hours. The pastry softens after that.

What if my filling is too runny? Chill it for 15 to 30 minutes, or add a bit more softened cream cheese and whip again until thicker.

Any tips to keep the pastry extra crisp? Bake until nicely golden, cool completely on a rack, and fill only when ready to serve. A light sugar sprinkle before baking adds a nice crunch.

Lazy Cream Horns Recipe Substitutions and Variations

Puff pastry: swap in a can of store bought crescent roll dough. Rolls up the same way, bakes faster and is easier to handle, but it wont be quite as flaky.
Whipped topping / heavy cream: use 8 oz mascarpone or full fat coconut cream (chill a can overnight and scoop the firm part). Mascarpone gives a rich, stable filling, coconut is great if you need dairy free.
Powdered sugar: make it at home by blitzing 1 cup granulated sugar with 1 tbsp cornstarch in a blender or food processor until very fine. Works like store bought powdered sugar for sweetening and dusting.
Egg wash: brush with milk or melted butter for color and shine, or use aquafaba (chickpea brine) if you want a vegan option — milk gives a softer brown, aquafaba gives surprising lift and gloss.

Pro Tips

1) Keep the dough cold, like really cold. If it starts to get soft while youre cutting or rolling, stick the whole sheet in the freezer for 10 to 15 minutes, it firms up and you get cleaner strips that wont tear, no big drama.

2) Stop soggy shells by painting the inside with a thin layer of melted chocolate or warm apricot jam once theyre cool, let it set — that seals the pastry so the cream doesnt soak in and they stay crisp longer.

3) Make the filling hold its shape better: fold in a tablespoon or two of instant pudding mix, or bloom 1/2 tsp unflavored gelatin in a little hot water and mix it in, or just add a bit more cream cheese; any of those will keep the filling from weeping or flattening out.

4) Assembly and storage hacks: fill right before serving, but you can make shells ahead and keep them airtight. If theyve softened, re-crisp in a 350 F oven for 3 to 5 minutes, then cool before filling so your cream stays fluffy.

Lazy Cream Horns Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

As a food blogger and recipe developer, I perfected Lazy Creams Horns using a simple puff pastry filling and a handful of pantry shortcuts to recreate the classic with far less fuss.

Servings

servings

Calories

481

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Baking sheet lined with parchment paper
3. Metal cream horn molds or heavy-duty aluminum foil to make cone forms
4. Sharp knife or pizza cutter for cutting pastry strips
5. Pastry brush for egg wash
6. Mixing bowl and hand mixer or stand mixer (or whisk if you’re doing it by hand)
7. Piping bag with a wide tip, or a spoon if you wanna keep it simple
8. Cooling rack plus spatula to slide shells off the molds and cool them

Ingredients

1 (17.3 ounce) package frozen puff pastry thawed
1 tub (8 ounce) whipped topping thawed, or 1 cup heavy whipping cream if you wanna whip fresh
4 ounces cream cheese softened (optional but makes filling sturdier)
1/2 cup powdered sugar sifted
1 teaspoon vanilla extract
1 large egg beaten for egg wash
1 to 2 tablespoons granulated sugar for sprinkling
Optional 2 tablespoons cocoa powder or finely chopped nuts for dusting

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and make 6 to 8 cone forms from heavy foil or use metal cream horn molds, then chill them in the fridge so the pastry doesn't get too soft when you roll it.
Keep the puff pastry cold but pliable, then unfold and cut into 12 to 16 long strips about 3/4 to 1 inch wide depending on how big you want the horns to be.
Lightly brush each foil cone with a little oil or nonstick spray so the pastry wont stick, then wrap a pastry strip around each cone with a slight overlap, seam side down, pressing gently to seal the edge.
Beat the egg and brush every horn with the egg wash, sprinkle with 1 to 2 tablespoons granulated sugar, and place on the lined sheet with the seam side down so they don't unravel while baking.
Bake 12 to 18 minutes until puffed and deep golden, rotating the pan halfway through for even color; keep an eye near the end so they dont burn.
Remove from oven, let cool 5 minutes on the pan, then carefully slide the pastry shells off the foil molds and cool completely on a rack so the insides stay crisp.
While shells cool make the filling: for the easy version beat the cream cheese till smooth then fold in the thawed whipped topping with the sifted 1/2 cup powdered sugar and 1 teaspoon vanilla until light and fluffy. If you're whipping fresh cream use 1 cup heavy cream whipped to stiff peaks with the powdered sugar and vanilla, then fold in the cream cheese if you want extra stability.
Chill the filling 10 to 20 minutes if it seems soft, then transfer to a piping bag fitted with a wide tip or just use a spoon; fill each horn from the wide end and keep pressure steady so you get a nice fluffy center.
Dust the filled horns with 2 tablespoons cocoa powder or press finely chopped nuts around the ends for crunch, and refrigerate at least 15 minutes so they set up before serving.
Serve within a few hours for best texture since puff pastry will soften over time, but you can make the shells a day ahead and keep them airtight, then fill just before guests arrive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.