Flaky pastry horns filled with silky pumpkin-spice cream — these are fall in dessert form. Crisp, buttery shells give way to a lightly spiced, cloud-like filling. They look bakery-fancy but are surprisingly easy with store-bought puff pastry.
Ingredients
- 2 sheets puff pastry, thawed
- 8 metal cream horn molds
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar, plus more for dusting
- 1 1/2 cups heavy cream
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for shells)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease the cream horn molds.
- Wrap the horns: Cut each puff pastry sheet into 8 long strips. Wrap each strip spirally around a mold, overlapping slightly. Brush with egg wash and sprinkle with granulated sugar.
- Bake the shells: Bake 15-18 minutes until deeply golden and puffed. Cool 5 minutes, then gently twist the molds out. Cool completely.
- Make the filling: Beat the cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla until smooth. Whip the heavy cream to stiff peaks and fold in gently.
- Fill and serve: Pipe the pumpkin cream into the cooled shells. Dust with powdered sugar and serve within a few hours for maximum crispness.
Pro tip: Fill the horns just before serving — the crisp shells soften after a few hours with filling inside. No molds? Wrap sugar-cone-sized pieces of foil into cone shapes as a substitute.
Estimated nutrition per serving (2 horns): 460 calories, 6g protein, 30g fat, 42g carbohydrates.
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