Lazy Cream Horns Recipe

Introduction

Lazy Cream Horns are a delightful and easy-to-make pastry that combines flaky puff pastry with a luscious marshmallow-flavored cream filling. Perfect for a quick dessert or an indulgent snack, they’re a crowd-pleaser that requires minimal effort but delivers maximum flavor.

Ingredients

• 1 box frozen puff pastry with 2 sheets (thawed)
• 1 egg (slightly beaten)
• Coarse sugar crystals (such as decorator sugar)
• 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 the puff pastry to come to room temperature if it is not already thawed (about 40 minutes minimum).
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Unwrap the puff pastry and place it on a lightly floured surface. Carefully unfold the pastry and cut along the folds.
4. Step 4: Cut each third into halves, creating rectangles. Place the rectangles on the prepared baking sheet with at least 1 inch of space 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 for 5 to 7 minutes, or until the pastries puff up and are lightly browned. Remove and allow to cool completely.
7. Step 7: While pastries cool, prepare the filling by creaming 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. Then add vanilla extract and mix thoroughly.
9. Step 9: Add marshmallow fluff and beat until fully incorporated and fluffy, about 2 minutes.
10. Step 10: Using a serrated knife, slice the cooled pastries in half horizontally. Spread or pipe the filling onto the bottom halves, then replace the tops.

Tips & Variations

• For an extra touch, dust the finished cream horns with powdered sugar before serving.
• You can substitute maple or almond extract for vanilla for a different flavor twist.
• Use chocolate chips or mini marshmallows inside the filling for added texture.

Storage

Store the cream horns at room temperature in an airtight container for up to 2 days. Avoid refrigerating, as the puff pastry may lose its crispness. If needed, reheat briefly in a warm oven to restore flakiness.

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 well and can add a personal touch, but it requires more time and skill to prepare. Frozen puff pastry is a convenient shortcut without sacrificing quality.

How can I make the filling less sweet?

Reduce the amount of powdered sugar by about 1/4 cup and adjust to taste. You can also add a small pinch of salt to balance the sweetness.

Lazy Cream Horns Recipe

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★★★★★

4.4 from 146 reviews

These Lazy Cream Horns are a delightful, easy-to-make pastry featuring flaky puff pastry shells filled with a rich and fluffy marshmallow buttercream filling. Perfect for a quick dessert or special treat, they come together with simple ingredients and baking techniques for a deliciously satisfying snack.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 box frozen Puff Pastry with 2 sheets (thawed)
• 1 egg (slightly beaten)
• Coarse sugar crystals (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 the Puff Pastry: Allow puff pastry sheets to come to room temperature if thawed less than 40 minutes, facilitating easier handling. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Cut the Pastry: Unwrap the puff pastry and place it on a lightly floured surface. Carefully unfold the pastry, cut along the fold lines, then cut each third in half to form rectangular pieces.
3. Brush and Sugar: Arrange rectangles on the prepared baking sheet with at least 1 inch spacing. Lightly brush each piece with beaten egg and sprinkle generously with coarse sugar crystals for a sweet, crunchy finish.
4. Bake the Pastry: Bake in the preheated oven for 5 to 7 minutes or until the pastries puff up and turn lightly browned. Remove from oven and let cool completely on a wire rack.
5. Make the Filling: While pastries cool, cream together softened butter and shortening with an electric mixer until light and fluffy, about 5 minutes. Gradually add powdered sugar one cup at a time, mixing well after each addition. Stir in vanilla extract and then fold in marshmallow fluff. Beat for about 2 minutes until the filling is well combined and fluffy.
6. Assemble the Cream Horns: Using a serrated knife, slice each cooled pastry in half horizontally. Spread or pipe the marshmallow buttercream filling onto the bottom halves, then replace the tops to create cream horns.
7. Serve and Store: Enjoy these at room temperature. Store any leftovers at room temperature in an airtight container for best freshness.

Notes

• Ensure puff pastry is thawed properly to avoid cracks while unfolding.
• For best results, use a serrated knife to slice pastries to prevent crumbling.
• You can pipe the filling with a piping bag for a cleaner presentation.
• Use decorator sugar or coarse sugar crystals as they add a nice texture and subtle crunch when baked.
• If you prefer a lighter texture, you can substitute half the butter with shortening in the filling for more fluffiness.
• Store cream horns in a cool, dry place and consume within 2 days for optimal freshness.

Keywords: cream horns, puff pastry dessert, marshmallow filling, easy cream horns, quick dessert, flaky pastry treats