Puff pastry Cream-Filled Halloween Horns stuffed with sweet, creamy, marshmallow filling make the perfect dessert for a Halloween that’s focused on cuteness. They’re the perfect treat for both kids and adults.
It’s that time of year again. The weather is cooling, the leaves are changing, and everyone is cooking, decorating, or doing both with pumpkins. Yes, fall is here, and that means flannel, stews, and, of course, sweet treats. Because what comes with fall? That’s right – Halloween.
Of course, many Halloween lovers out there are gearing up to go get the pants scared off of them at the local haunted house and watch movies with more gore than you’d think could possibly fit into 90 minutes.
Still, other Halloween lovers are going the other route. Their Halloween decor features pumpkins and hay bales, not monsters and blood. They watch movies like The Nightmare Before Christmas instead of Nightmare on Elm Street. In short, they like to approach Halloween with a spirit of child-like adorableness and not murder sprees. These cream-filled Halloween horns are for them – and for you. They’re delicious!
These Cream-Filled Halloween Horns are not only fun to make, and decorate, they’re really delicious, and a real treat. They’re really easy, and quick, and this is something that would be a wonderful baking experience with Children, or Grand-children.
They would be a great addition to a Halloween dessert table, on a Buffet, or for an after school snack. No matter when you decide to serve them, they’re sure to be a hit!
Festive, Delicious Halloween Horns
These cream-filled gems are the perfect treat for Halloween parties or just Halloween-themed snacks for the kids. When the kids are too young for the more grisly Halloween stuff, or they’re just not into it, these are the treats to make. They’re so good, so easy, and so adorable!
Puff pastry “horns” are filled with delicious marshmallow cream filing and then garnished with green “slime” vanilla frosting and candy eyes to create cute little monster horns that satisfy everyone’s sweet tooth.
We love to make these for any Halloween party we’re attending, even adult ones. The flavors are perfect for kids and adults, and most people bring something with “blood” in or on it, so these are a nice change of pace. Because they’re so easy, we also don’t have to take a ton of time to make them, which is a huge bonus.
These simple Halloween horns don’t require any special ingredients at all. In fact, every ingredient in this recipe is easily found at the grocery store, and you probably have some of them in your kitchen right now. This is definitely a case of a recipe being greater than the sum of its parts.
- Puffy pastry dough – thawed
For the Filling
- Unsalted butter
- Vegetable shortening
- Powdered sugar
- Marshmallow fluff
- Heavy cream
For the Decoration
- Vanilla frosting
- Neon green food coloring
- Halloween sprinkles
- Candy eyes
Making Cream-Filled Halloween Horns
Making these cream-filled Halloween horns is a super simple process. It only takes a few minutes of puff pastry prep, mixing the filling, and putting it all together. You’ll be in and out of the kitchen in no time and offering up some tasty, adorable Halloween treats.
You’ll find the complete recipe with amounts and times in the recipe card below, but this overview gives you a good idea of how easy this recipe is.
For the Horns
- Lightly flour your counter or other solid surface for rolling out the pastry dough.
- Unroll a sheet of pastry dough and gently roll it out using a lightly floured rolling pin.
- Cut the dough into even strips using a sharp knife, pastry wheel, or pizza cutter.
- Lightly grease a horn mold with vegetable shortening and wind the dough around the mold, overlapping it slightly as you roll.
- Dip your finger in water and lightly wet the end of the dough when the horn is complete to seal it.
- Air fry the puff pastry horns in an air fryer sprayed with non-stick spray.
For the Filling
- Cream together buter and vegetable shortening until light and fluffy in a stand mixer.
- Add powdered sugar a little at a tim, mixing between additions.
- Add marshmallow cream and mix well. Scape down the bowl and mix again.
- Add vanilla and blend on low.
- Add heavy cream and mix until well blended.
- Mix on high until thick and fluffy.
Putting the Halloween Horns Together
- Remove the Halloween horns from their molds and fill them fromboth ends until full.
- Place the horns on parchment paper after filling.
- Spread about an inch of vanilla frosting colored with green food coloring around the large end of the horns.
- Dip the frosted end in Halloween sprinkles and add differently sized candy eyes on top.
Although there are a few steps to this recipe, it’s still very easy. It’s hard to mess it up. In fact, the only thing that might prove difficult is making the horns, and even that becomes simple after you get into the groove. That being said, there are a couple of things to remember that will help you make the absolute best cream-filled Halloween horns possible.
A stand mixer is really the way to go for this recipe. It saves so much time, and it guarantees you the fluffiest filling possible. A hand mixer will work also if that’s what you have. We don’t recommend trying to whip the filling for this recipe by hand unless you have some major guns.
Add Powdered Sugar Slowly
Adding the powdered sugar a little at a time is absolutely key to this filling for this recipe. To begin with, adding the powdered sugar in batches helps ensure that it all gets thoroughly incorporated into the filling. Secondly, if you add all the powdered sugar at once, you’re going to end up with a sweet cloud filling up your kitchen.
Halloween Horns Variations
While we don’t recommend changing anything about the actual flavors of this recipe, there are some fun ways that you can mix up the presentation.
Try adding different food coloring to the frosting and to the filling itself. Classic colors like red, green, black, and purple all work very well. Just by adding different coloring, you can make a rainbow of Halloween-colored horns and set them all out on a tray.
Serving Cream-Filled Halloween Horns
These Halloween horns are perfect for snacks or Halloween parties. To serve them at parties, simply place them on a tray and leave it out so everyone can take as many as they want. That’s all there is to it!
Storing the Halloween Horns
These delicious treats are best enjoyed the day they’re made, however, you can refrigerate them in an air-tight container for up to three days. Be aware that the longer these are stored, the more the pastry will dry out. We don’t recommend freezing these Halloween horns as the filling doesn’t hold up well after defrosting.
Do I have to use shortening in this recipe?
Although many people think of shortening as simply a butter alternative, it’s much more than that. The shortening in this recipe helps add to the fluffiness of the filling. We do not recommend omitting it for butter.
Where can I find molds for these Halloween horns?
Give Amazon a look. They have almost everything you could ever want or need for cooking and baking.
How long will these last?
It’s best to only make as many of these Halloween horns as will be eaten in a day. If you have leftovers, they’ll keep in the refrigerator for about three days.
Can I freeze these treats?
These do not freeze well. The filling doesn’t stand up to being frozen and thawed.
Try These Cream-Filled Halloween Horns
These delicious cream-filled Halloween horns make great All Hallows Eve snacks for the kids and excellent additions to any Halloween party. They’re so delicious, cute, and easy to make that you’ll find yourself coming back to them again and again for all your Halloween treat needs. Give them a try. We know you’ll love them as much as we do.
OTHER RECIPES YOU WILL LOVE:
Cream-Filled Halloween Horns
- 1 package of Puff Pastry Dough – thawed
- 1 Tablespoon of Water
FOR THE FILLING:
- 1/2 cup of Unsalted Butter
- 1/2 cup of Vegetable Shortening
- 3 cups of Powdered Sugar
- 3 cups of Marshmallow Fluff
- 1 teaspoon of Vanilla Extract
- 2 Tablespoons of Heavy Cream
- 1 can of Vanilla Frosting
- Neon Green Food Coloring Gel
- Halloween Sprinkles
- Candy Eyes
- Lightly flour a solid surface where you can easily roll out the Pastry dough. Gently unroll or unfold a sheet of the dough, and gently roll it out with rolling pin, lightly floured.
- Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.
- Pick up one of the cream horn molds, and lightly grease the mold with Crisco. Wind the dough around the mold, slightly overlapping the dough as you wrap it around. Dip your finger in the water, and lightly wet the end of the dough, sticking it to the last strip around the mold.
- Spray the basket of your Air-fryer with cooking spray, and lay the dough wrapped molds into the basket. Air fry the Cream horns for 4 minutes. Remove to a wire rack to cool completely.
- Make the filling while the Cream horns are cooling: In the mixing bowl of a stand mixer, cream together the Butter and Crisco until light and fluffy.
- Add the Powdered sugar a little at a time, mixing between additions. Add the Marshmallow cream, and mix well, scraping down the bowl, and mixing again. Add the Vanilla, and blend on low. Add the Heavy Cream, and mix until blended into the ingredients.
- Turn mixer on High speed and mix for 2 minutes. Mixture will be thick and fluffy. Place the Filling in a Pastry bag with a large star tip. Remove the Cream Horns from the Molds, and fill the cream horns from both ends, filling them to the middle from both ends. Place the Cream Horns on Parchment paper after filling.
- Spoon the canned frosting into a bowl, and add several drops of Neon Green Food Coloring Gel to the frosting until you reach the desired color. Stir well.
- With a small spreader, spread the green frosting around the large end of the Cream horn, about an inch or so.
- Dip the green frosting into the Halloween Sprinkles, and then add different sizes of the candy Eyes on top of the Sprinkles. Serve and Enjoy!