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Flaky Cream Horns with Marshmallow Filling

These flaky cream horns are filled with a smooth marshmallow filling and encased in a crisp pastry shell, perfect for any gathering or as a delightful dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 445
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 boxes frozen puff pastry (about 17.3 oz each, 2 sheets per box), thawed
  • All-purpose flour, for dusting
  • Water, for sealing
Marshmallow Filling
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup vegetable shortening
  • 3 cups powdered sugar
  • 3 cups marshmallow fluff (about 13 oz)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)

Method
 

Preparation
  1. Thaw the puff pastry for about 2 hours at room temperature or overnight in the refrigerator. Heat the oven to 400°F and line a baking sheet with parchment paper.
  2. Unfold one pastry sheet on a floured counter and roll it out slightly. Cut along the fold lines into 4 even strips and repeat with remaining sheets.
  3. Wrap each strip around a cream horn mold in a spiral, overlapping edges slightly. Use a damp fingertip to stick the dough together.
Baking
  1. Place wrapped molds on the prepared baking sheet about 2 inches apart. Bake for about 12 minutes or until light golden, watching closely.
  2. Let the shells cool on the molds for about 20 minutes, then gently slide them off and finish cooling on a rack for about 10 minutes.
Making the Filling
  1. Beat the softened butter and shortening until smooth. Add the powdered sugar, marshmallow fluff, and vanilla, mix on low until combined.
  2. Beat in the cream (if using) and whip on high for about 2 minutes until fluffy. Spoon the filling into a piping bag.
Filling and Serving
  1. Fill the cooled cream horns with the marshmallow filling and serve immediately for the best texture.
  2. Arrange them on a platter for guests just before serving.

Notes

Store filled cream horns in the refrigerator for up to 2 days. For best results, keep pastry shells and filling separate. They can be frozen for up to 2 months until filled.