Creme horns spelled “creme” looks more elegant on paper, but maybe they should be spelled “cream horns.” What do you think? Regardless, these are popular confections in Amish bakeries. They are easy to make and popular with customers. They aren’t quite as popular in home kitchens because you either have to buy the puff pastry exterior (and they aren’t available everywhere) or make it yourself (a bit of a laborious process). I’ve become quite a cream horn connisseur (unfortunately for my pants size). The cream horns at Keim Family Market in Adams County, Ohio are delicious with their sweet, creamy flavor. Radio and TV personality Bill Cunningham has touted their goodness on his show, making the item fly off Keim’s shelves.
These are some delicious looking cream horns from the Mennonite-owned Home Place bakery in Brown County, Ohio. The filling in these is a slightly less sweet (a good thing, I think). The “secret” ingredient in the cream horn you see in this photo is a vanilla pudding filling which adds great taste and texture. This one gets YUH-UM in my book. This is a similar recipe to the one you see below:
17 ounces frozen puff pastry sheets
1 3.4-ounce package instant vanilla pudding mix
1 cup milk
1/2 teaspoon vanilla
8 ounces Cool Whip
Cut pastry dough into 1/2” strips. Wrap dough around tin pastry horn molds, beginning at the pointed end, overlapping and stretching slightly as you work your way to the open end. Place wrapped horns on a cookie sheet lined with parchment.
Bake at 400ºF for 15 minutes. Remove horn molds from pastry as soon as possible after baking. Let cool.
Combine pudding mix, milk and Cool Whip. Fill a cookie press with mixture and fill horns. Keep refrigerated until ready to serve.