Sugar-Crusted Cream Horns: The Ultimate Flaky, Creamy Pastry Delight (With Rich Custard Filling)

If you’ve ever bitten into a perfectly golden, sugar-crusted pastry horn only to have luxurious vanilla custard spill out in the most satisfying way, you already know the magic of cream horns (also known as cannoncini in Italian bakeries or simply “cream-filled horns” in American tradition). These elegant treats combine shatteringly crisp puff pastry layers coated in crunchy coarse sugar with a silky, rich custard filling that feels indulgent yet surprisingly simple to make at home.

Whether you’re recreating childhood memories from local bakeries, preparing for a special afternoon tea, holiday dessert table, or just craving something elegant that looks far more complicated than it actually is, this detailed recipe will guide you step-by-step to bakery-quality results. Using store-bought puff pastry makes the process approachable for beginners, while homemade custard elevates the flavor to professional levels.

Best of all? You can prepare components ahead, assemble just before serving, and wow everyone with very little active effort.

Why Cream Horns Are Worth Mastering

Cream horns trace their roots to European pastry traditions — particularly Italian cannoncini and Austrian-influenced confections that made their way to America and Britain through immigration and bakery culture. The defining features are:

Thin strips of puff pastry spiraled around conical molds (or DIY alternatives)
A crunchy sugar coating that caramelizes beautifully during baking
A generous filling of pastry cream, whipped cream, or a hybrid buttercream-style cream

The contrast between the crisp, sugary exterior and cool, creamy interior is pure perfection. One bite delivers buttery flakes, caramelized crunch, and velvety custard — it’s no wonder these pastries have remained popular for generations.

Ingredients (Makes 10–12 medium cream horns)

For the Pastry Shells:

2 sheets (about 17–18 oz total) all-butter frozen puff pastry, thawed but kept cold
1 large egg + 1 tablespoon water (for egg wash)
¾–1 cup coarse turbinado sugar (or demerara/raw sugar for extra crunch) — regular granulated works but gives less texture

For the Rich Vanilla Custard Filling (Pastry Cream):

2 cups (500 ml) whole milk
½ cup (100 g) granulated sugar, divided
4 large egg yolks
¼ cup (30 g) cornstarch
2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean for extra luxury)
2 tablespoons (30 g) unsalted butter, softened
Pinch of salt

Optional Finishing Touches:

Powdered sugar for dusting
Small amount of melted chocolate for dipping ends (optional elegance)
Fresh berries or mint for plating

Equipment You’ll Need

Cream horn molds / cannoli tubes (metal, 4–5 inches long) — highly recommended
OR DIY alternative: sugar cones or wooden dowels wrapped tightly in aluminum foil
Pastry brush
Sharp knife or pizza cutter
Piping bag + large star tip (or zip-top bag with corner snipped)
Baking sheets lined with parchment
Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Custard (Can be made 1–2 days ahead)

Start with the filling so it has plenty of time to chill and thicken.

In a medium saucepan, heat the milk with half the sugar (¼ cup) and the vanilla bean seeds (if using) over medium heat until it just begins to simmer around the edges. Remove from heat and let sit 5 minutes to infuse.
In a medium heatproof bowl, whisk egg yolks with remaining ¼ cup sugar, cornstarch, and salt until smooth and pale (about 1–2 minutes).
Slowly pour about one-third of the hot milk into the egg mixture while whisking constantly (this tempers the eggs and prevents scrambling).
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and large bubbles appear (about 4–6 minutes). It should coat the back of a spoon.
Remove from heat. Stir in butter and vanilla extract until fully melted and smooth.
Strain through a fine-mesh sieve into a clean bowl to remove any lumps.
Press plastic wrap directly onto the surface (to prevent skin formation). Refrigerate at least 4 hours or overnight. The custard will thicken significantly as it chills.

Step 2: Prepare the Pastry Horns

Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
Lightly flour your work surface. Unfold one sheet of puff pastry (keep the second in fridge). Roll gently to smooth seams and create an even rectangle about 10×12 inches.
Sprinkle generously with coarse sugar (about ¼–⅓ cup per sheet). Press lightly so sugar adheres.
Flip pastry over (sugar side down now). Sprinkle more sugar on the top surface and press in.
Using a sharp knife or pizza cutter, slice pastry into ¾–1 inch wide strips (about 10–12 strips per sheet).
Lightly grease your cream horn molds with cooking spray or butter.
Starting at the pointed tip of the mold, wrap one strip around in a spiral, overlapping slightly (about ¼ inch). Stretch gently if needed — the pastry should cover the mold completely without gaps. Press the end to seal.
Place seam-side down on prepared baking sheet. Repeat with remaining strips and molds.
Brush each wrapped horn lightly with egg wash (this helps sugar stick and creates golden color).
Sprinkle additional coarse sugar generously over the tops and sides.
Bake 15–20 minutes, rotating sheets halfway, until deep golden brown and puffed. The sugar will caramelize and become beautifully crunchy.
Cool on the molds for 5 minutes, then carefully slide off (use a twisting motion). If they stick slightly, gently tap or use a knife tip to loosen.
Cool completely on a wire rack (at least 30 minutes). Shells should be crisp and hollow inside.

Step 3: Assemble & Fill

Stir chilled custard vigorously to loosen. Transfer to a piping bag fitted with a large star tip (or use a zip-top bag with corner cut).
Pipe custard generously into each horn from both ends, filling completely. You’ll see the cream swirl beautifully inside.
For extra presentation, dip the wide open end into melted chocolate or dust generously with powdered sugar.
Serve immediately for maximum crispness, or chill up to 2–3 hours (longer and pastry may soften slightly).

Pro Tips for Perfect Cream Horns Every Time

Keep everything cold — Work quickly with puff pastry and keep it refrigerated between steps. Warm pastry won’t puff properly.
Don’t overfill molds — Too much overlap makes thick, doughy horns. Thin, even layers = maximum flakiness.
Sugar is key — Coarse sugar gives that signature crunch and caramelized flavor. Avoid using only powdered sugar here.
Make-ahead magic — Bake shells up to 2 days ahead and store in airtight container at room temperature. Make custard 1–2 days ahead. Fill just before serving.
No molds? No problem — Wrap foil tightly around sugar cones, dowels, or even clean metal piping tips. Foil releases easily after baking.
Texture troubleshooting — If shells soften after filling, serve sooner or use less custard next time.

Delicious Variations to Try

Classic Whipped Cream Version — Replace custard with 2 cups heavy cream whipped with ½ cup powdered sugar + 1 tsp vanilla. Lighter and faster.
Chocolate Cream Horns — Add 2 oz melted dark chocolate to custard or fold in cocoa powder.
Lemon Custard — Add zest + 2 Tbsp fresh lemon juice to custard for bright, springtime flavor.
Berry-Filled — Pipe a little jam or fresh berry compote before adding cream.
Holiday Spice — Add cinnamon, nutmeg, or pumpkin pie spice to sugar coating.
Mini Horns — Use shorter molds and smaller strips for bite-sized party treats.

Storage & Serving Suggestions

Best eaten the same day for peak crispness.
Store unfilled shells airtight at room temperature up to 3 days.
Filled horns keep in fridge up to 8–12 hours (pastry will soften gradually).
Serve as elegant afternoon tea treats, dessert after pasta dinners, holiday buffets, bridal/baby showers, or simply as an impressive weekend baking project.
Pair with coffee, tea, sparkling wine, or fresh fruit for balance.

A Brief History & Cultural Notes

Cream horns evolved from European pastry traditions, gaining popularity in Britain (where they often appear with jam and whipped cream) and America (frequently filled with buttercream-style cream). Italian cannoncini, made with rich pastry cream, represent the luxurious end of the spectrum. No matter the origin, the universal appeal lies in that perfect contrast of textures — something simple ingredients transform into pure delight.

These sugar-crusted beauties are more than dessert — they’re edible nostalgia, celebration, and craftsmanship in every bite. Once you master this recipe, you’ll find yourself making them again and again. Enjoy the process, savor the crunch, and share the joy!

Approximate Nutritional Info (per horn, with custard):
Calories: 320–380 | Fat: 22g | Carbs: 28–32g | Protein: 5g
(Values vary based on exact filling amount and sugar used)

Happy baking! These cream horns have a way of disappearing quickly — consider making a double batch.