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Cream-Filled Halloween Horns

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.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 4 minutes
Servings 10 Servings
Author Rob

Ingredients

  • 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

TO DECORATE:

  • 1 can of Vanilla Frosting
  • Neon Green Food Coloring Gel
  • Halloween Sprinkles
  • Candy Eyes

Instructions

  1. 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.

  2.  Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.

  3. 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.

  4. 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. 

  5. 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. 

  6.  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.

  7. 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. 

TO DECORATE:

  1. 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. 

  2.  With a small spreader, spread the green frosting around the large end of the Cream horn, about an inch or so.

  3. 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!