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 the Amish-owned Keim Family Market in Adams County, Ohio are delicious with their sweet, creamy flavor.
I wrote this post a while back and it's been popular but I rarely re-run it because to make these you need "cream horn tins." Well, who has cream horn tins sitting around?
📋 How To Make Your Own Cream Horn Tins
Turns out, though, you can make your own pretty easily by shaping a piece of aluminum foil into a cone that’s just over 1″ across at the base and about 5″ long. You'll go through some foil, but, it's worth it. Or just order some from Amazon, get them tomorrow, and get to work!
Cream horns are a staple in most Amish and Mennonite markets. And I can see why, these are wonderfully light and fluffy and you can vary the flavor of the cream inside, by making it chocolate or banana or butterscotch. But my favorite are just these classic cream ones.
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 is a similar recipe to the one you see below:
🪄 Step-By-Step For The Best Creme Horns
- Use a good quality puff pastry dough. This will make a big difference in the final product.
- Make sure the dough is cold when you work with it. This will prevent it from sticking to your hands or the work surface.
- When wrapping the dough around the cream horn molds, make sure to overlap the edges slightly. This will help prevent the dough from tearing.
- Bake the cream horns until they are golden brown.
- Let the cream horns cool completely before filling them. This will help prevent the filling from melting.
- Use a piping bag to fill the cream horns. This will give you a neat and tidy filling.
- You can use any type of filling you like. Some popular options include whipped cream, custard, or pastry cream.
- Dust the cream horns with powdered sugar before serving. You find that nice dusting at most Amish bakeries.
Of course, you can experiment with the creme (or cream!). Some Amish fill them with chocolate creme, banana cream, butterscotch creme, let your imagination run wild with the creme (or cream!) variations!
Hmmm, Creme Horns got me thinking about instruments, um...I know, it's a stretch, but Creme Horns, French Horns, Brass Horns...do the Amish play instruments?
🍩 Creme Horn Ingredients
- 17 ounces frozen puff sheets
- 1 3.4-ounce package instant vanilla pudding mix
- 1 cup milk
- ½ teaspoon vanilla
- 8 ounces Cool Whip
📋 Instructions
- Cut pastry dough into ½'' 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
- ½ teaspoon vanilla
- 8 oz Cool Whip
Instructions
- Cut pastry dough into ½'' 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.
Kentuckylady717
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.....
Kentuckylady717
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.....
Tiffanie of Truly Skrumptious
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...
Johanna+Santore
I have made these in the past, have to make them again. About the electronic device....
My husband worked for the IRS. Got to his destination and his government issued laptop was not with him. Thought he left it at the office. Got back, not there. A couple days later, the laptop was returned to his office. Lost the picture in our fire or could show you what it looked like. It was found by a motorist on an LA onramp, been run over a few times. He saw the government sticker on it, flagged down a CHP officer, who finally found where it belonged and returned it. Could not get any old info off of it, so it was not compromised. This was in my hubby's last week before retirement. He would never have lived it down.
Kevin Williams
Thanks, Johanna, IRS-issued laptop on the roof? Ouch! Thanks for sharing, glad the computer wasn't compromised!
judith judge
i noticed in the picture they were laregr than the usual ones what would i use for a mold if i wnatwed them bigger
Kevin Williams
I think you can get larger molds at commercial bakery supply shops, here is an example of one you can buy.