Peanut Butter Cream Horns (Puff Pastry Dessert)

If you’ve ever admired those beautiful spiral pastries in bakery windows, you’re going to love this homemade version. Peanut Butter Cream Horns are flaky, golden puff pastry cones filled with a rich, fluffy peanut butter cream. They look elegant and impressive—but they’re surprisingly simple to make.

With crisp, buttery layers on the outside and a smooth, sweet peanut butter filling inside, these pastries strike the perfect balance between light and indulgent. They’re ideal for holidays, dessert tables, brunch spreads, or whenever you want a treat that feels a little extra special.

Let’s break it down step by step.

Why You’ll Love These Cream Horns

• Flaky, buttery puff pastry
• Creamy peanut butter filling
• Bakery-style presentation
• Easier than they look
• Perfect for entertaining
• Customizable flavors

They’re the kind of dessert that makes people say, “You made these?!”

Ingredients

This recipe makes about 12 cream horns.

For the Pastry Shells:

• 1 sheet frozen puff pastry, thawed
• 1 egg (for egg wash)
• 1 tablespoon water
• 2 tablespoons granulated sugar (optional, for sprinkling)

For the Peanut Butter Cream Filling:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

Optional Garnishes:

• Melted chocolate for dipping
• Powdered sugar for dusting
• Chopped peanuts
• Chocolate drizzle

Equipment You’ll Need

• Cream horn molds (metal cone molds)
• Baking sheet
• Parchment paper
• Piping bag (or zip-top bag)

If you don’t have cream horn molds, you can make makeshift cones using tightly wrapped foil shaped into cones.

Step 1: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C).

Lightly flour your surface and roll out the thawed puff pastry sheet slightly to smooth it.

Cut the pastry into 1-inch wide strips using a sharp knife or pizza cutter.

Step 2: Wrap the Horns

Lightly grease the cream horn molds.

Starting at the pointed end, wrap each strip of puff pastry around the mold, slightly overlapping as you go. Press gently at the seam to secure.

Place the wrapped molds seam-side down on a parchment-lined baking sheet.

Step 3: Egg Wash & Sugar

Whisk together egg and water to create an egg wash.

Brush each pastry lightly with egg wash.

If desired, sprinkle with granulated sugar for a subtle crunch and sparkle.

Step 4: Bake

Bake for 15–18 minutes, or until the pastry is puffed and golden brown.

The layers should look crisp and flaky.

Allow them to cool for about 5–10 minutes before gently twisting and removing the metal molds.

Let the shells cool completely before filling.

Step 5: Make the Peanut Butter Cream Filling

In a large bowl, beat softened butter and peanut butter together until smooth and creamy.

Add powdered sugar gradually, mixing well after each addition.

Pour in vanilla extract and 2 tablespoons heavy cream. Beat until fluffy.

If the mixture is too thick, add a little more cream. If too soft, add more powdered sugar.

The filling should be smooth, pipeable, and hold its shape.

Step 6: Fill the Cream Horns

Transfer the peanut butter cream to a piping bag fitted with a star tip (or use a zip-top bag with the corner cut).

Pipe filling into each cooled pastry shell, starting from the inside and working outward.

Make sure the filling reaches both ends for a generous bite.

Step 7: Optional Finishing Touches

To elevate the presentation:

• Dip the ends in melted chocolate
• Drizzle chocolate over the tops
• Sprinkle chopped peanuts on dipped ends
• Dust lightly with powdered sugar

Let any chocolate set before serving.

Texture & Flavor Breakdown

• Puff Pastry Shell: Crisp, buttery, light layers
• Peanut Butter Filling: Smooth, rich, creamy, slightly sweet
• Chocolate (if added): Adds depth and contrast

The flaky shell gives way to a luscious peanut butter center in every bite.

Pro Tips for Success

• Keep puff pastry cold while working—warm pastry becomes sticky.
• Don’t overfill the horns; fill just until slightly mounded.
• Let pastry cool fully before adding filling to avoid melting.
• Use a star piping tip for a professional bakery look.
• Store unfilled shells separately if preparing ahead.

Variations to Try

1. Chocolate Peanut Butter Cream Horns

Add 2 tablespoons cocoa powder to the filling.

2. Peanut Butter Mousse Filling

Fold whipped cream into the peanut butter mixture for a lighter texture.

3. Salted Peanut Butter

Add a pinch of flaky sea salt on top of the filling.

4. Nutella Swirl

Pipe a little Nutella inside before adding peanut butter cream.

5. Crunchy Peanut Butter

Use crunchy peanut butter for added texture.

Storage Tips

• Filled horns: Store in the refrigerator up to 3 days.
• Unfilled shells: Store at room temperature in airtight container for 2 days.
• Freezing: Freeze unfilled shells up to 1 month.

For best texture, fill them the day you plan to serve.

Serving Ideas

• Arrange on a tiered dessert tray
• Add to holiday cookie platters
• Serve with coffee or espresso
• Pair with hot chocolate
• Display on a cake stand for elegant presentation

They’re perfect for bridal showers, birthdays, and festive gatherings.

Common Mistakes to Avoid

Overlapping pastry too loosely: It may unravel while baking.
Removing molds too early: Let cool slightly first.
Filling warm shells: Melts the cream.
Overworking pastry: Reduces flakiness.

Handle gently and keep everything cool for best results.

Frequently Asked Questions

Can I make these ahead of time?
Yes, bake shells in advance and fill before serving.

Can I use store-bought frosting instead?
You can, but homemade peanut butter cream tastes much fresher.

Do I need cream horn molds?
They help, but foil cones can work in a pinch.

Can I make them mini?
Absolutely—cut thinner strips and use smaller molds.

Final Thoughts

Peanut Butter Cream Horns combine bakery elegance with homemade comfort. The crisp, golden pastry and smooth peanut butter filling create a dessert that feels special without being complicated.

They’re flaky, creamy, slightly sweet, and completely satisfying.

Once you make them, they’ll likely become your new favorite pastry project.