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Italian Cream Horns with Vanilla Filling

There’s something so nostalgic about Italian cream horns, isn’t there? Maybe it’s the way they remind us of family gatherings or delightful bakery visits. Whatever it is, these charming pastries filled with luscious vanilla cream are sure to create memorable moments in your kitchen.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: Dessert, Pastry
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 1 cup all-purpose flour This is the base for your pastry, giving it that lovely structure.
  • 1/4 teaspoon salt Just a pinch to enhance the flavors.
  • 1/2 cup unsalted butter chilled and cubed, secret to flaky pastry!
  • 2 tablespoons granulated sugar A touch of sweetness for the dough.
  • 1/4 cup cold water To bring the dough together.
For the Vanilla Filling
  • 1 cup heavy cream This will whip up beautifully for your filling.
  • 1/2 cup powdered sugar For sweetness and a smooth texture.
  • 1 teaspoon vanilla extract Adds that lovely vanilla flavor.
  • 1/2 cup mascarpone cheese This gives your filling a rich, creamy texture.
Optional Garnishes
  • Chocolate shavings or melted chocolate
  • Powdered sugar for dusting

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Cream Horn Molds
  • Baking Sheet
  • Piping Bag

Method
 

  1. Step 1: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the granulated sugar. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Step 2: Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut the dough into strips approximately 1 inch wide and 6 inches long. Wrap each strip around a greased cream horn mold, overlapping slightly.
  3. Step 3: Place the molds on a baking sheet and bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before carefully removing the pastry from the molds. Allow to cool completely.
  4. Step 4: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form. Gently fold in the vanilla extract and mascarpone cheese until well combined.
  5. Step 5: Using a piping bag, fill each cooled pastry horn with the vanilla filling.
  6. Step 6: If desired, drizzle melted chocolate over the filled horns or sprinkle with chocolate shavings. Dust with powdered sugar before serving.
  7. Step 7: Enjoy the Italian Cream Horns chilled or at room temperature.

Notes

To keep your delicious cream horns fresh, store them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days.