The filling that goes inside of a cream horn is also up for debate. The husband will eat whatever cream is put inside of one, but I had an aunt that would only eat certain fillings. I can’t remember if she preferred the icing type fillings or the fluffier type.
This recipe is somewhere in between. If you like cream horn filling that more like buttercream, just reduce the amount of marshmallow fluff you use. Try starting with half of the amount listed. Taste it as you go along and add more until you find the perfect balance for you.
You could even just use buttercream icing with more milk or cream added and beaten until fluffy.
If you like a creamier, fluffier filling, add more marshmallow cream. You might want to try 1/4 a cup at a time, tasting after each addition, and just like above, continue adding until it is what you would like it to be.
Since these pastries are cut and filled, you do not have to worry about using a pastry bag and tip. This means you can add all kinds of things to your filling without much trouble. Maybe some fresh chopped strawberries would be good in this! The husband resists changes to classic recipes sometimes, so we have not tried that.
Lazy Cream Horns
Servings 12
Ingredients
- 1 pkg frozen puff pastry with 2 sheets
- 1 egg slightly beaten
- coarse sugar crystals decorator sugar
- 1/2 cup butter softened
- 1/2 cup shortening , solid, butter flavored
- 2 cups confectioners sugar
- 1 tbs frozen vanilla yogurt
- 1 jar marshmallow creme about 7 oz
Instructions
- Allow puff pastry to come to room temperature for the time stated on the box. Mine says 40 minutes minimum.
- Preheat oven to 400 Degree F. Line a baking sheet with parchment paper. Unwrap puff pastry and place on a lightly floured surface.
- Careful unfold pastry. Cut along the folds of the pastry. Cut each third in half, forming rectangles.
- Place rectangles on backing sheet, allowing at least 1 inch between them. Lightly brush each rectangle with beaten egg. Sprinkle with coarse sugar.
- Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
- Remove from oven and allow to cool completely. While pasties are cooling, make filling.
- Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
- Add powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla and mix well.
- Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes. Slice cooled pastries in half using a serrated knife.
- Spread or pipe filling onto the bottom half of the cut pastry and replace top. These can be stored at room temperature.
Notes
Lazy Cream Horns
Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
I had never heard of a cream horn before I met my husband. I never ate one until our first trip to Florida together. If I remember right, he found them at a gas station, wrapped individually. They seemed to be pretty elusive back then.
Now, you can find these at big mega marts all over the country. Those are hit or miss though, they may be fresh and shatter when you bite into it, they may be stale and soggy.
The filling that goes inside of a cream horn is also up for debate. The husband will eat whatever cream is put inside of one, but I had an aunt that would only eat certain fillings. I can’t remember if she preferred the icing type fillings or the fluffier type.
This recipe is somewhere in between. If you like cream horn filling that more like buttercream, just reduce the amount of marshmallow fluff you use. Try starting with half of the amount listed. Taste it as you go along and add more until you find the perfect balance for you.
You could even just use buttercream icing with more milk or cream added and beaten until fluffy.
If you like a creamier, fluffier filling, add more marshmallow cream. You might want to try 1/4 a cup at a time, tasting after each addition, and just like above, continue adding until it is what you would like it to be.
Since these pastries are cut and filled, you do not have to worry about using a pastry bag and tip. This means you can add all kinds of things to your filling without much trouble. Maybe some fresh chopped strawberries would be good in this! The husband resists changes to classic recipes sometimes, so we have not tried that.
The filling that goes inside of a cream horn is also up for debate. The husband will eat whatever cream is put inside of one, but I had an aunt that would only eat certain fillings. I can’t remember if she preferred the icing type fillings or the fluffier type.
This recipe is somewhere in between. If you like cream horn filling that more like buttercream, just reduce the amount of marshmallow fluff you use. Try starting with half of the amount listed. Taste it as you go along and add more until you find the perfect balance for you.
You could even just use buttercream icing with more milk or cream added and beaten until fluffy.
If you like a creamier, fluffier filling, add more marshmallow cream. You might want to try 1/4 a cup at a time, tasting after each addition, and just like above, continue adding until it is what you would like it to be.
Since these pastries are cut and filled, you do not have to worry about using a pastry bag and tip. This means you can add all kinds of things to your filling without much trouble. Maybe some fresh chopped strawberries would be good in this! The husband resists changes to classic recipes sometimes, so we have not tried that.