Lazy Cream Horns
All the cream horn flavor without all the work! Puff pastry filled with cream horn filling. No baking tubes required.
All the cream horn flavor without all the work! Puff pastry filled with cream horn filling. No baking tubes required.
- Carbohydrate 5.11861426298948 g
- Cholesterol 20.7448353420414 mg
- Fat 7.83173974230058 g
- Fiber 0 g
- Protein 0.0826444653070233 g
- Saturated Fat 4.95748035744327 g
- Serving Size 1 1 cream horn bar (16g)
- Sodium 55.721361195678 mg
- Sugar 5.11861426298948 g
- Trans Fat 0.548134628243018 g
- Calories 92 calories
Step-by-step
- Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
- Preheat oven to 400 Degree F.
- Line a baking sheet with parchment paper.
- Unwrap puff pastry and place on a lightly floured surface.
- Carefully unfold pastry.
- Cut along the folds of the pastry.
- Cut each third in half, forming rectangles.
- Place rectangles on a baking sheet, allowing at least 1 inch between them.
- Lightly brush each rectangle with beaten egg.
- Sprinkle with coarse sugar.
- Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
- Remove from oven and allow to cool completely.
- While pasties are cooling, make the filling.
- Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
- Add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add vanilla and mix well.
- Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
- Slice cooled pastries in half using a serrated knife.
- Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
- These can be stored at room temperature.
Frozen puff pastry does the heavy lifting in this streamlined pastry preparation, removing the necessity of laminating butter blocks by hand. Scaling this recipe up or down requires simple arithmetic, but butter-fat ratios demand respect; halving the filling means cutting both the softened butter and the butter-flavored shortening precisely in half to maintain structural integrity. Doubling the batch requires whipping the fats for the full five minutes to incorporate enough air for a stable emulsion. Fresh vanilla bean paste can substitute for extract at a one-to-one ratio, though the alcohol content in standard extract helps thin the dense sugar matrix slightly. Commercial puff pastry sheets contain pre-rolled layers of dough interleaved with paper, making them resilient to minor temperature fluctuations during thawing. Bakers working in humid environments should keep the unbaked pastry rectangles in the refrigerator until the oven reaches 400 degrees Fahrenheit, preventing premature butter melting. Serrated knives provide the cleanest slice through the baked, flaky layers without crushing the delicate internal crumb structure. Room temperature storage is acceptable because the high sugar concentration acts as a preservative, though consuming the pastries within twenty-four hours preserves the crisp contrast between the flaky crust and the fluffy interior.
