Delicate, Buttery Pastries Filled with Vanilla Whipped Cream
These traditional Polish cream horns feature a flaky, tender dough wrapped around metal molds, baked until golden, and filled with light, sweetened whipped cream. A beloved treat for special occasions, holidays, or afternoon tea!
📝 Ingredients
For the Dough:
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- 1 cup (225g) unsalted butter, chilled & cubed
- ½ cup (120g) sour cream
For the Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- Granulated sugar, for sprinkling
- Powdered sugar, for dusting
Equipment:
- 10 cream horn molds (or homemade foil cones)
👩🍳 Step-by-Step Instructions
1. Make & Chill the Dough
- Whisk flour and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add sour cream, mixing just until dough forms.
- Wrap in plastic and chill 1 hour.
2. Shape & Bake the Horns
- Preheat oven to 375°F (190°C). Grease molds.
- Roll dough to ⅛-inch thickness on a floured surface.
- Cut into 1-inch strips, then spiral around molds, overlapping slightly.
- Brush with egg wash, sprinkle with granulated sugar.
- Bake 15–18 mins until golden. Cool completely before removing molds.
3. Fill & Serve
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Pipe into cooled shells.
- Dust with powdered sugar before serving.
🌟 Pro Tips
- Keep butter cold for flaky layers.
- No molds? Roll dough into crescent shapes or use foil cones.
- For extra richness, add 1 tbsp mascarpone to the whipped cream.
❓ FAQs
Can I make these ahead?
- Unfilled shells keep in an airtight container for 2 days. Fill just before serving.
How to store leftovers?
- Best eaten same day (cream softens pastry).
Can I use puff pastry?
Yes, but the traditional dough is more tender.
☕ Serving Suggestion
Pair with strong coffee or fruit compote for balance.
“A bite of Polish pastry perfection!” 🇵🇱✨
Tag your creations #PolishCreamHorns
