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 connoisseur (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:
???? Ingredients
- 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
???? Instructions
- 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.
???? Additional Amish Creme Recipes
Amish Carrot Cake & Cream Cheese Frosting
Amish Cinnamon Cream Cheese Roll Ups
Amish Sugar Cream Pie
Amish Butterscotch Cream Pie
Marshmallow Cream Cheese Frosting
Pineapple Cream Cheese Gelatin Salad
???? Full Recipe
Amish Creme Horns
Ingredients
- 17 oz frozen puff pastry sheets
- 1 instant vanilla pudding mix 3.4-ounce package
- 1 cup milk
- 1/2 tsp vanilla
- 8 oz Cool Whip
Instructions
- 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.
I have always seen it spelled CREME.....don't really know the reason tho...but they are delicious, if you get them from the right place 🙂 everyone doesn't know how to make them 🙂 KEIM'S bakery has good ones...have you had one from there ?
They look hard to make....I'll just buy one when I want it 🙂 they are rich too.....
Hope someone on here knows the reason for the spelling and which is correct.....
Sorry Kevin, guess I overlooked the second part of msg. you said the same thing about Keim's Creme Horns 🙂 so you have been there eh? I love to go there.....
Thanks for the recipe/directions. It helps me know how to make the shell. I prefer them with real whipped cream though. The spelling is "creme" because that is the French word for cream. So I guess we use their version/spelling for them? At least that's how I've always seen them spelled...