Cream Horns with Puff Pastry and Marshmallow Filling Recipe

BySophie Lin

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Warm & Familiar Cream Horns with Puff Pastry and Marshmallow Filling Recipe

There’s something irresistibly cozy about biting into a delicate, buttery cream horn that melts in your mouth with a fluffy marshmallow filling. I love how this Cream Horns with Puff Pastry and Marshmallow Filling Recipe combines the crisp, golden layers of puff pastry with a sweet, velvety surprise inside. It’s the kind of treat that instantly brings back memories of baking alongside family or sharing afternoon tea with friends.

When you make these cream horns yourself, you notice just how effortless puff pastry can be when handled with a bit of care. The marshmallow filling adds an unexpected cloud-like softness, balancing perfectly with the crisp edges. It’s charming yet elegant, simple but impressive—ideal for cozy weekend baking or special occasions when you want to add a touch of homemade magic.

If you’ve ever wondered how to turn a few basic ingredients into something truly special, this recipe will guide you step-by-step so you feel confident and inspired every step of the way.

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Standout Details

  • Comfort meets flavor: Cozy, rich, and balanced.
  • Beginner-friendly: Clear steps built for real kitchens.
  • Flexible: Easy swaps for ingredients you already have.
  • Meal-prep happy: Stores well without losing texture.

Ingredient Breakdown

Flat lay of extra virgin olive oil in a small white bowl, two peeled garlic cloves, one yellow onion diced small, two peeled and diced carrots, a small white bowl of diced fresh tomatoes, a small white bowl of dried lentils, a small white bowl of black beans, small white bowls containing chili powder, ground cumin, black pepper, kosher salt, and crushed red pepper, and a small white bowl of vegetable broth, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 1:1 --v 7 --p m7354639359234015250 — Cream Horns with Puff Pastry and Marshmallow Filling, Puff Pastry Cream Horns, Marshmallow Filled Pastry Recipe, Easy Cream Horns, Homemade Cream Horns
  • Puff pastry sheets: The golden, flaky base—buy pre-rolled for ease or make your own if you’re feeling adventurous.
  • Marshmallows: Provide a soft, sweet filling that melts to creamy perfection.
  • Butter: Brushed on the pastry for extra richness and that lovely crisp edge.
  • Egg wash (egg + water): Gives the pastry a shiny, appetizing finish.
  • Powdered sugar (optional): A light dusting to add delicate sweetness and charm.

Before You Start

Getting everything ready before you dive in always smooths out the process. I recommend having the puff pastry properly thawed but still cold, so it handles easily without sticking. Preheat your oven to 375°F (190°C), and line your baking sheet with parchment paper to keep those cream horns from sticking or burning on the bottom. Having your ingredients measured and close by saves time and lets you focus on the fun part—baking and filling!

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Kitchen Setup

The tools that make Cream Horns with Puff Pastry and Marshmallow Filling Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.

How to Make Cream Horns with Puff Pastry and Marshmallow Filling Recipe

A spoon holds a thick stew with layers of brown lentils, black beans, and soft diced orange and red vegetables, all in a rich brownish-yellow broth. The spoon is lifted above a white bowl filled with the same stew, showing the stew’s chunky texture and mixed colors. The background is a white marbled texture. photo taken with an iphone --ar 1:1 --v 7 — Cream Horns with Puff Pastry and Marshmallow Filling, Puff Pastry Cream Horns, Marshmallow Filled Pastry Recipe, Easy Cream Horns, Homemade Cream Horns

Let’s walk through the steps. I’ll share tips so you can achieve that perfectly flaky exterior and irresistibly soft filling.

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your cream horns bake evenly and release effortlessly.
  2. Prepare the puff pastry by unrolling it on a lightly floured surface. Cut the sheet into long strips, about 1-1.5 inches wide, which will wrap nicely around the molds.
  3. Brush the strips with melted butter, then wrap each strip snugly around a cream horn mold or a cone-shaped metal form. The butter not only aids browning but creates that rich, crisp crust I love.
  4. Lightly glaze with egg wash
  5. Bake the cream horns for 15-18 minutes or until they’re puffed up and golden brown. You’ll notice the enticing aroma as the butter crisps up and the layers separate beautifully.
  6. Remove from oven and cool
  7. Make the marshmallow filling by gently melting marshmallows over low heat or in short bursts in the microwave, stirring often until smooth and creamy.
  8. Fill a piping bag
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Cook Like a Pro

Watch the edges closely: Puff pastry bakes quickly, and those golden tips can turn from perfect to burnt in moments. Keep an eye and rotate your pan halfway if needed for even browning.
Cool completely on wire racks: This prevents sogginess and keeps your cream horns crisp.
Choose flavors to brighten the filling: A tiny splash of vanilla or citrus zest added to your melted marshmallow creates depth without overshadowing that luscious texture.

  1. Optional finishing touch: Dust the filled cream horns lightly with powdered sugar before serving for a charming, delicate sweetness that invites one more bite.

Flavor Variations for Cream Horns with Puff Pastry and Marshmallow Filling Recipe

A single bowl of thick soup filled with green lentils, black beans, small pieces of orange carrots, and bits of brown vegetables in a light brown broth. The soup looks chunky with visible beans and vegetable pieces spread evenly throughout. A silver spoon rests inside the white bowl on the right side. The bowl sits on a white marbled surface with a gray cloth partially visible on the left side. Photo taken with an iphone --ar 1:1 --v 7 — Cream Horns with Puff Pastry and Marshmallow Filling, Puff Pastry Cream Horns, Marshmallow Filled Pastry Recipe, Easy Cream Horns, Homemade Cream Horns
  • Chocolate drizzle: Melt semi-sweet chocolate and drizzle over the finished horns for a luscious contrast.
  • Nutty crunch: Sprinkle chopped toasted almonds or pistachios inside or atop the marshmallow filling for added texture.
  • Fruit twist: Fold finely chopped berries into the melted marshmallow before filling for bursts of freshness.
  • Spiced filling: Add a pinch of cinnamon or cardamom to the marshmallow cream for a warm, aromatic hint.
  • Citrus zing: Toss in grated lemon or orange zest for a bright lift that pairs beautifully with buttery pastry.

Storage, Freezer & Reheat Tips

  • Keep cream horns in an airtight container at room temperature—best enjoyed within 24 hours for crispness.
  • For longer storage, refrigerate up to 3 days; the texture softens slightly but remains delicious.
  • You can freeze unfilled cream horns wrapped in plastic and foil for up to 1 month—thaw fully before filling.
  • Reheat gently in a warm oven (300°F/150°C) for 5 minutes to freshen the pastry’s crispness before piping in filling.
  • Avoid freezing filled cream horns; marshmallow texture may change and become sticky upon thawing.

Cream Horns with Puff Pastry and Marshmallow Filling Recipe FAQs

  • Can I use homemade puff pastry? Absolutely! Homemade puff pastry can elevate this recipe, but store-bought works great for quick, reliable results.
  • What if I don’t have cream horn molds? Try using aluminum foil rolled into cones or small metal cones; just be sure they’re oven-safe.
  • Can I substitute the marshmallow filling? Yes! Try whipped cream, pastry cream, or even Nutella for a different spin.
  • How do I keep puff pastry from getting soggy? Always cool baked pastry completely on racks and pipe filling just before serving.
  • Is there a vegan option? You can find vegan puff pastry and marshmallow alternatives, but check labels carefully for suitable ingredients.
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Cream Horns with Puff Pastry and Marshmallow Filling Recipe

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4.7 from 717 reviews

This Protein Packed Black Bean and Lentil Soup is a hearty and nutritious meal that combines the rich flavors of black beans, lentils, and vegetables in a spiced vegetable broth. Perfect for a cozy lunch or dinner, this soup is delicious, easy to make, and packed with plant-based protein and fiber to keep you satisfied and energized.

  • Author: Sophie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Soup Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced small
  • 2 carrots, peeled and diced small
  • 15 ounces diced tomatoes (canned)
  • 1 cup dried lentils
  • 15 ounces black beans (canned), drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 4 cups vegetable broth

Instructions

  1. Prepare the Vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the minced garlic and diced yellow onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
  2. Add Carrots and Spices: Stir in the diced carrots along with chili powder, cumin, black pepper, kosher salt, and crushed red pepper. Cook for another 2 minutes to let the spices release their aroma.
  3. Add Tomatoes, Lentils, and Broth: Pour in the diced tomatoes with their juices, the dried lentils, and the vegetable broth. Stir to combine all ingredients thoroughly.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes until the lentils are tender.
  5. Add Black Beans: Add the drained black beans to the pot and continue to simmer for an additional 5-7 minutes to heat through and allow flavors to meld.
  6. Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs or a squeeze of lime.

Notes

  • Use vegetable broth or water if you prefer a lighter soup base.
  • If you like a thicker soup, mash some of the lentils and beans before serving.
  • For extra protein, add cooked quinoa or a dollop of Greek yogurt on top.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
  • Rinse dried lentils before use to remove any debris.

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