Lazy Cream Horns Recipe

Introduction

Lazy Cream Horns are a delightful twist on a classic pastry, perfect for when you want a sweet treat without too much fuss. With flaky puff pastry and a light, fluffy marshmallow cream filling, these make an irresistible dessert or snack.

Ingredients

• 1 box frozen puff pastry with 2 sheets (thawed)
• 1 egg (slightly beaten)
• Coarse sugar crystals (decorator sugar recommended)
• 1/2 cup softened butter
• 1/2 cup butter-flavored solid shortening
• 2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 jar marshmallow fluff (about 7 ounces)

Instructions

1. Step 1: Allow puff pastry to come to room temperature if not already thawed, about 40 minutes.
2. Step 2: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Step 3: Unwrap puff pastry and place it on a lightly floured surface. Carefully unfold the pastry.
4. Step 4: Cut along the folds, then cut each third in half to form rectangles. Place the rectangles on the baking sheet, leaving at least 1 inch between them.
5. Step 5: Lightly brush each rectangle with the beaten egg, then sprinkle with coarse sugar crystals.
6. Step 6: Bake in the preheated oven until puffed up and lightly browned, about 5 to 7 minutes. Remove and let cool completely.
7. Step 7: To make the filling, cream together the softened butter and shortening until light and fluffy, about 5 minutes.
8. Step 8: Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla extract and mix.
9. Step 9: Add marshmallow fluff and beat until fully incorporated and fluffy, about 2 minutes.
10. Step 10: Slice cooled pastries in half with a serrated knife. Spread or pipe the filling onto the bottom halves, then replace the tops.

Tips & Variations

• For extra flair, sprinkle a little cinnamon or cocoa powder into the filling before spreading.
• If you want a more colorful topping, try crushed candy or colored sugar instead of coarse sugar crystals.
• Use a piping bag with a star tip for a more elegant cream presentation inside the pastries.

Storage

Store finished cream horns at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving. Avoid refrigeration if possible, as it may soften the puff pastry too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry instead of frozen?

Yes, homemade puff pastry works perfectly and adds a personal touch, but it may require longer preparation time. Adjust baking time as needed to achieve a golden puff.

How do I prevent the filling from leaking out?

Make sure the pastries are completely cool before adding the filling. Using a thicker consistency filling and gently pressing the halves together helps keep it inside while eating.

Lazy Cream Horns Recipe

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★★★★★

4.5 from 51 reviews

Lazy Cream Horns are a delightful and easy-to-make pastry treat featuring flaky puff pastry filled with a creamy, fluffy marshmallow and butter filling. Perfect for dessert or an indulgent snack, this recipe uses simple ingredients and minimal effort, yielding light, golden pastries with a sweet vanilla cream filling.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cream horns 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 box frozen Puff Pastry with 2 sheets (thawed)
• 1 egg (slightly beaten)
• Coarse sugar crystals (such as decorator sugar), for sprinkling

Filling

• 1/2 cup softened butter
• 1/2 cup butter flavored solid shortening
• 2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 jar marshmallow fluff (about 7 ounces)

Instructions

1. Prepare Puff Pastry: Allow the frozen puff pastry to thaw and come to room temperature for at least 40 minutes if not already fully thawed. This makes it easier to handle and prevents cracking.
2. Preheat Oven: Set your oven to 400°F (204°C) to preheat while you prep the pastry sheets.
3. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
4. Cut Puff Pastry: Unwrap the thawed puff pastry and place it on a lightly floured surface. Carefully unfold the pastry sheets along the folds and cut each large sheet into six rectangles by cutting along the folds and then halving each third section.
5. Arrange Pastry on Baking Sheet: Place the cut rectangles on the prepared baking sheet, leaving at least 1 inch of space between them for puffing.
6. Egg Wash and Sugar: Lightly brush the top of each pastry rectangle with the beaten egg to help browning and to help sugar stick. Then sprinkle each piece evenly with coarse sugar crystals for a sparkling finish.
7. Bake Pastries: Place the baking sheet in the preheated oven and bake until the pastries puff up and become lightly browned, about 5 to 7 minutes. Keep an eye to avoid overbaking.
8. Cool Pastries: Remove the baked pastries from the oven and let them cool completely on a wire rack before slicing and filling.
9. Make Filling: In a mixing bowl, cream together the softened butter and solid shortening until light and fluffy, which may take up to 5 minutes using an electric mixer on medium speed.
10. Add Powdered Sugar: Gradually add powdered sugar to the creamed butter mixture, about 1 cup at a time, mixing well after each addition to ensure a smooth consistency.
11. Add Flavoring and Fluff: Pour in the vanilla extract and mix well. Then add the marshmallow fluff and beat the mixture until fully incorporated and light and fluffy, approximately 2 minutes.
12. Assemble Cream Horns: Using a serrated knife, carefully slice each cooled pastry in half horizontally. Spread or pipe the prepared filling onto the bottom half and then replace the top half of the pastry to form a filled cream horn.
13. Storage: These cream horns can be stored at room temperature in an airtight container and enjoyed within a few days for best freshness.

Notes

• Ensure puff pastry is properly thawed for easy handling and superior puffing.
• Use a serrated knife to slice the cooled pastries cleanly without crumbling.
• For extra decoration, dust with powdered sugar before serving.
• Keep cream horns in an airtight container to maintain freshness.
• You can substitute butter flavored shortening with all butter if preferred for a richer taste.

Keywords: cream horns, puff pastry dessert, marshmallow filling, easy pastry recipe, baked treats, sweet pastries