Easy German Cream Horns With Vanilla Filling

This easy German cream horns with vanilla filling recipe is a simple homemade treat that looks like it came from a bakery. Cream horns are crisp, flaky pastry cones filled with smooth vanilla cream. They are fun to make and perfect for coffee time, parties, or a weekend dessert.

Cream horns are popular in German bakeries and are known as “Schillerlocken” or cream rolls. The pastry is wrapped around metal horn molds and baked until golden and crisp. Once cool, each horn is filled with sweet vanilla cream.

This recipe uses puff pastry, so you do not need to make dough from scratch. The vanilla filling comes together in minutes on the stove. With a little patience and the right tools, even beginners can make these lovely cream horns at home.

Recipe Card

Instructions

Step 1: Make the Cream Horns

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Lightly grease the cream horn molds with a little butter or cooking spray.
3. Roll out the puff pastry on a floured surface. Cut it into 12 long strips, about 1 inch wide.
4. Starting at the pointed end of a mold, wrap one strip around it in a spiral. Overlap the edges slightly so there are no gaps.
5. Place the wrapped mold on the baking sheet with the seam side down. Repeat with the rest.
6. Brush each pastry with melted butter. Sprinkle with sugar and cinnamon if you like.
7. Bake for 18 to 20 minutes, until the pastry is golden and crisp.
8. Let the horns cool for 5 minutes on the molds. Then gently twist the molds to remove them. Let the horns cool fully on a wire rack.

Step 2: Make the Vanilla Filling

1. In a medium saucepan, whisk the sugar, cornstarch, and salt together. Add the egg yolks and whisk until smooth.
2. Slowly pour in the milk while whisking. This stops lumps from forming.
3. Cook over medium heat, stirring constantly with a whisk, for 5 to 7 minutes. The cream will thicken and bubble gently.
4. Remove from heat. Stir in the vanilla extract and butter until smooth.
5. Pour the cream into a bowl. Cover with plastic wrap touching the surface. Chill in the fridge for at least 1 hour.

Step 3: Fill and Serve

1. Fill a piping bag with a star tip with the chilled vanilla cream.
2. Pipe the cream into each cooled horn from both ends, or from the wide end only.
3. Dust with powdered sugar before serving.
4. Serve right away, or chill until ready to eat.

Tips Section

• Keep the puff pastry cold. Warm pastry becomes sticky and hard to work with.
• Wrap the strips tightly around the molds. Gaps cause the pastry to slip off during baking.
• Grease the molds well. This makes it easier to slide the baked horns off.
• Let the horns cool a little before removing the molds. Hot pastry can break easily.
• Whisk the vanilla cream constantly. If you stop stirring, it can burn or turn lumpy.
• Cover the cream with plastic wrap while it chills. This stops a skin from forming.
• Chill the cream fully before piping. Warm cream will not hold its shape.
• Fill the horns just before serving. This keeps the pastry crisp.
• If lumps form in the cream, push it through a fine mesh strainer while it is still warm.

Variations

• Chocolate Cream Horns: Add 2 tablespoons of cocoa powder to the vanilla cream while cooking.
• Whipped Cream Horns: Use sweetened whipped cream instead of vanilla pastry cream.
• Lemon Cream Horns: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the filling.
• Cinnamon Sugar Horns: Roll the baked horns in cinnamon sugar while they are still warm.
• Mini Cream Horns: Cut thinner strips and use smaller molds for bite-sized treats. Bake for 12 to 15 minutes.

Storage Instructions

Store unfilled cream horns at room temperature in a paper bag or a loosely covered container. They stay crisp for up to 2 days. Do not use a tight lid, as trapped moisture makes them soft.

Store the vanilla filling in the fridge in an airtight container for up to 3 days. Stir gently before using.

Fill the horns just before serving. Filled horns should be kept in the fridge and eaten within 4 hours. After that, the pastry starts to soften.

You can freeze unfilled baked horns for up to 1 month. Place them in a freezer bag and seal well. To reheat, place them in a 350°F (175°C) oven for 5 to 7 minutes. Let them cool before filling.

Do not freeze filled cream horns. The filling does not thaw well and can turn watery.

FAQ Section

Can I make cream horns without metal molds?

Yes. You can shape homemade molds from aluminum foil. Roll the foil into tight cone shapes and wrap the pastry around them. Grease them well before use.

Why did my cream horns slip off the molds while baking?

The pastry was probably wrapped too loosely. Wrap the strips tightly with a slight overlap. Also, place the seam side down on the baking sheet.

Can I use store-bought pudding for the filling?

Yes. Use a thick vanilla pudding or ready-made custard. Make sure it is firm before piping it into the horns.

How do I stop the pastry from getting soggy?

Bake the horns until they are fully crisp. Let them cool completely before filling. Fill them just before serving for the best texture.

Can I make cream horns ahead of time?

Yes. Bake the horns and make the filling one day in advance. Keep the horns in a paper bag at room temperature and the filling in the fridge. Fill the horns just before serving.