If you’re looking for a fun spooky treat, make these Halloween Cream Horns. Puff pastry is rolled into the shape of a horn and then baked until tender and filled with a marshmallow cream filling and decorated to look like a monster.
This Halloween Cream Horn recipe is perfect for dessert during the month of October, monster-themed birthday parties, and adding to your kid’s lunches.
You can also serve these at Halloween parties because they will be a big hit!
This Halloween-themed puff pastry treat is extremely easy to make.
You just need to bake the puff pastry and mix together the filling ingredients and fill the horns with the filling.
In less than an hour, you’ll have tender, flaky, pastry horns filled with marshmallow cream filling ready to enjoy!
HOW TO MAKE HALLOWEEN CREAM HORNS
Puff pastry horns are filled with yummy marshmallow cream filling and decorated to look like a monster for a treat the whole family will enjoy! Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Parchment Paper
- Rolling pin
- Pastry wheel
- Aluminum foil
- Air-fryer
- Stand mixer
- Cooling rack
- Microwave-safe bowl
- Whisk
- Small spreader
- Pastry bag with a large star tip
HALLOWEEN CREAM HORN INGREDIENTS
This fun and easy Halloween Puff Pastry recipe uses everyday kitchen staples to create a delicious dessert or snack your family will love.
All you need is:
- some puff pastry dough
- water
- unsalted butter
- vegetable shortening
- powdered sugar
- marshmallow fluff
- vanilla extract
- heavy cream
- white chocolate
- neon green food coloring gel
- Halloween sprinkles
- a few candy eyes
HALLOWEEN CREAM HORN RECIPE INSTRUCTIONS
Begin by making the pastry horn molds.
Take a couple of layers of aluminum foil and roll it into a cone that is strong enough to keep the puff pastry in a horn shape as it is baking.
Set these aside until later.
Lightly flour a solid surface where you can easily roll out the pastry dough.
Gently unroll or unfold a sheet of the dough, and gently roll it out with a rolling pin, lightly floured.
Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.
Pick up one of the cream horn molds, and lightly grease the mold with Crisco.
Wind the dough around the mold, slightly overlapping the dough as you wrap it around.
Dip your finger in the water, and lightly wet the end of the dough, sticking it to the last strip around the mold.
Spray the basket of your Air-fryer with cooking spray, and lay the dough-wrapped molds into the basket.
Air fry the horns for 4 minutes.
Remove to a wire rack to cool completely.
Make the filling while the horns are cooling.
In the mixing bowl of a stand mixer, cream together the butter and Crisco until light and fluffy.
Add the powdered sugar a little at a time, mixing between additions.
Add the marshmallow cream, and mix well, scraping down the bowl, and mixing again.
Add the vanilla, and blend on low.
Add the heavy cream, and mix until blended into the ingredients.
Turn mixer on high speed and mix for 2 minutes.
The mixture will be thick and fluffy.
Place the filling in a pastry bag with a large star tip.
Remove the cream horns from the molds, and fill the cream horns from both ends, filling them to the middle from both ends. Place the cream horns on parchment paper after filling.
To decorate, melt white chocolate in the microwave, and add several drops of neon green food coloring gel to the frosting until you reach the desired color. Stir well.
With a small spreader, spread the green chocolate around the large end of the cream horn, about an inch or so.
Dip the green chocolate into the Halloween sprinkles, and then add different sizes of the candy eyes on top of the sprinkles.
In less than an hour, you’ll have a spooky puff pastry dessert that’s sure to become a new favorite!
HALLOWEEN CREAM HORNS TIPS AND QUESTIONS
If you’ve never made Halloween-themed pastry horns, don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have.
If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE HALLOWEEN CREAM HORNS?
This Halloween Cream Horn recipe takes approximately 44 minutes. TOTAL. This includes:
- About 7 minutes to make the horn molds
- Close to 10 minutes to make the puff pastry horns
- Around 10 minutes to make the filling
- 10 minutes to fill the horns with filling
- 7 minutes to decorate the puff pastry horns
HOW DO I STORE HALLOWEEN CREAM HORNS?
You can store Halloween Cream Horns in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months.
Simply thaw out at room temperature.
CAN I USE GREEN FROSTING INSTEAD OF GREEN CHOCOLATE?
Yes, you can use green frosting instead of coloring white chocolate with green food gel.
The candy eyes and sprinkles will still stick to the green frosting and the puff pastry treats will still taste amazing.
CAN I MAKE HALLOWEEN CREAM HORNS AHEAD OF TIME?
Yes, you can easily make Halloween Cream Horns the day before serving. Simply store the cream horns in an airtight container in your refrigerator until ready to serve.
WHAT GOES WELL WITH HALLOWEEN CREAM HORNS?
Halloween Cream Horns go well with a wide variety of snacks. These recipes would be great to serve together at a party.
Some of my personal favorites include:
- Jack-O-Lantern Cookies
- Witches’ Hat Cookies
- Mickey Spider Brownies
- Fall Harvest Munch Popcorn
- Witches’ Brew Popcorn
CAN I USE HOMEMADE PUFF PASTRY DOUGH INSTEAD OF PRE-MADE DOUGH?
Yes, you can use homemade puff pastry dough in this recipe instead of store-bought puff pastry dough.
The steps will be pretty much the same.
Using pre-made dough saves a ton of time.
If you have an amazing homemade puff pastry recipe use it.
WHAT ELSE CAN I ADD TO THIS HALLOWEEN CREAM HORN RECIPE?
This simple Halloween Cream Horn recipe not only tastes great, but it’s also incredibly versatile.
Try adding green, orange, or purple food coloring gel to the filling for a really spooky look. YUM!
HALLOWEEN CREAM HORN RECIPE
HALLOWEEN CREAM HORN
If you’re looking for a fun spooky treat, make these Halloween Cream Horns. Puff pastry is rolled into the shape of a horn and then baked until tender and filled with a marshmallow cream filling and decorated to look like a monster.
Ingredients
- 1 package of Puff Pastry Dough - thawed
- 1 Tablespoon of Water
- FOR THE FILLING:
- 1/2 cup of Unsalted Butter
- 1/2 cup of Vegetable Shortening
- 3 cups of Powdered Sugar
- 3 cups of Marshmallow Fluff
- 1 teaspoon of Vanilla
- 2 Tablespoons of Heavy Cream
- TO DECORATE:
- 1 cup melted white chocolate
- Neon Green Food Coloring Gel
- Halloween Sprinkles
- Candy Eyes
Instructions
- Begin by making the pastry horn molds. Take a couple of layers of aluminum foil and roll it into a cone that is strong enough to keep the puff pastry in a horn shape as it is baking. Set these aside until later.
- Lightly flour a solid surface where you can easily roll out the Pastry dough.
- Gently unroll or unfold a sheet of the dough, and gently roll it out with a rolling pin, lightly floured.
- Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.
- Pick up one of the cream horn molds, and lightly grease the mold with Crisco.
- Wind the dough around the mold, slightly overlapping the dough as you wrap it around.
- Dip your finger in the water, and lightly wet the end of the dough, sticking it to the last strip around the mold.
- Spray the basket of your Air-fryer with cooking spray, and lay the dough-wrapped molds into the basket.
- Air fry the Cream horns for 4 minutes.
- Remove to a wire rack to cool completely.
- Make the filling while the Cream horns are cooling:
- In the mixing bowl of a stand mixer, cream together the butter and Crisco until light and fluffy.
- Add the Powdered sugar a little at a time, mixing between additions.
- Add the marshmallow cream, and mix well, scraping down the bowl, and mixing again.
- Add the Vanilla, and blend on low.
- Add the Heavy Cream, and mix until blended into the ingredients.
- Turn mixer on high speed and mix for 2 minutes.
- The mixture will be thick and fluffy.
- Place the Filling in a Pastry bag with a large star tip.
- Remove the Cream Horns from the Molds, and fill the cream horns from both ends, filling them to the middle from both ends.
- Place the Cream Horns on Parchment paper after filling.
TO DECORATE:
- Melt white chocolate in the microwave, and add several drops of Neon Green Food Coloring Gel to the frosting until you reach the desired color. Stir well.
- With a small spreader, spread the green chocolate around the large end of the Cream horn, about an inch or so.
- Dip the green chocolate into the Halloween Sprinkles, and then add different sizes of the candy Eyes on top of the Sprinkles.
- Serve and Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 619Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 37mgSodium: 142mgCarbohydrates: 80gFiber: 1gSugar: 60gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
These Halloween Cream Horns are not only fun to make and decorate, they’re really delicious, and a real treat.
They’re really easy, and quick, and this is something that would be a wonderful baking experience with Children or grandchildren.
They would be a great addition to a Halloween dessert table, on a Buffet, or for an after-school snack.
No matter when you decide to serve them, they’re sure to be a hit!
WHAT’S NEXT
I hope you enjoy this yummy Halloween dessert recipe as much as my family does!