Pumpkin Spice Cream Horns! Delicate and flaky puff pastry with a creamy pumpkin spice cream horn filling. They are THE delicious embodiment of fall! | HomemadeHooplah.com
Pumpkin Spice Cream Horns
Delicate and flaky puff pastry with a creamy pumpkin spice cream horn filling. They are THE delicious embodiment of fall!
Pumpkin Spice Cream Horns! Delicate and flaky puff pastry with a creamy pumpkin spice cream horn filling. They are THE delicious embodiment of fall! | HomemadeHooplah.com
Pumpkin Spice Cream Horns
Delicate and flaky puff pastry with a creamy pumpkin spice cream horn filling. They are THE delicious embodiment of fall!
Servings Prep Time
32cream horns 20minutes
Cook Time
10minutes
Servings Prep Time
32cream horns 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. On a flat surface, unfold one puff pastry sheet. Using a pizza cutter, create 16 strips by cutting once across the dough and then six cuts up the length.
  3. Separate one of the dough strips. Using a rolling pin, roll the dough lengthwise so that it doubles in length (don’t worry about width). If the rolling pin keeps sticking to the dough, smooth a small pinch of flour on the dough.
  4. Starting at the bottom, begin wrapping one end of the dough around the cream horn mold. After wrapping the dough around once, pinch the seam to secure it, then finish wrapping down the length of the mold. When at the end of the dough, lightly press along all the wrapped edges so that they’re sealed.
  5. Repeat the last two steps until all cream horn molds are wrapped.
  6. Place the wrapped puff pastry dough on a parchment lined baking sheet. If possible, place the molds so that the top end seam of the dough is on the bottom.
  7. Bake puff pastries in the oven for 10-12 minutes or until golden brown. Bake in batches of 16 or less at a time.
  8. Remove baked pastries from oven. Allow to cool for 5 minutes on the baking sheet, then remove molds and transfer pastries to a wire rack to cool completely.
  9. When ready to serve, place cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a medium bowl. Using an electric mixer, beat on high until there are no longer any clumps of cream cheese, about 1-2 minutes. Add cool whip and beat on medium for another 2-3 minutes until smooth.
  10. Pour pumpkin filling into a zip lock bag and cut a small hold in a corner. Use the bag to pipe pumpkin filling into the “mouth” of the baked puff pastry.
  11. Dust tops of cream horns with powdered sugar. Serve immediately. Store in the refrigerator or freezer until ready to eat.
Recipe Notes

Note: you will need cream horn molds to make these. Amazon sells them really for cheap (in boxes of six)