cream horn recipe
The Best cream horn recipe
I love how this recipe balances indulgence with a touch of health-consciousness. The vanilla bean adds natural sweetness without refined sugar, and the cream cheese base is lighter than heavy custards while still delivering that decadent taste. It’s a dessert that’s easy to scale—just double the ingredients if you want to feed a crowd—and it’s perfect for meal prep because the filling can be made ahead and stored in the fridge until ready to assemble. Plus, it’s foolproof, which means no stress when the kids are involved. Whether you’re serving it at a potluck or just treating yourself to a little something sweet, this cream horn delivers the perfect mix of comfort and simplicity.
Classic Cream Horns with Tomato Sauce
A comforting, no-fail baked pasta dish featuring al dente cream horns shaped into a rustic, saucy log. Perfect for weeknight meals with a touch of Italian charm.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, mix flour and salt. Gradually add cold water while stirring until a soft dough forms. -
2
Roll the dough thin (about 1/8-inch thick) and cut into 1-inch-wide strips. Shape each strip into a crescent and roll tightly into a log, sealing the ends. -
3
Place the logs seam-side down on a baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden. -
4
In a saucepan, heat tomato sauce, garlic, and olive oil over medium heat until fragrant. Stir in heavy cream and simmer for 5 minutes until slightly thickened. -
5
Pour the sauce over the baked horns and return to the oven for 10–12 minutes until the sauce coats the pasta and the edges pull away slightly.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Rolling pin
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream Horns with Tomato Sauce Works
❓ Frequently Asked Questions About Cream Horns with Tomato Sauce
How do I adjust the sweetness of this cream horn dessert?
Yes, you can easily tweak the sweetness by adding or reducing the vanilla bean paste or vanilla extract. If you prefer a sweeter flavor, increase the amount by about one tablespoon. For a slightly less sweet version, reduce it by the same amount. The caramel base is naturally rich, so the vanilla’s sweetness is the primary balancing factor.
Can I substitute any of the ingredients if I’m avoiding dairy?
This recipe is traditionally dairy-based, but you can try a dairy-free alternative with coconut cream instead of heavy cream. For a richer texture, use full-fat coconut milk (chilled overnight and scooped from the top) in place of the cream. The vanilla and caramel will still work, but the final texture may vary slightly.
What if I don’t have a double boiler or a candy thermometer?
A double boiler is ideal, but you can make the caramel in a heatproof bowl over a pot of simmering water. Stir frequently to prevent burning. If you don’t have a thermometer, aim for a consistency where the caramel coats the back of a spoon—it should be thick but not hard. Let it cool slightly before mixing with the whipped cream.
How should I store the cream horns for leftovers?
Store in an airtight container in the refrigerator for up to two days. To keep them fresh, wrap individual pieces in plastic wrap or place them in a small container with a damp paper towel to retain moisture. Refrigerate until ready to serve; they’ll firm up slightly when cold.
Can I make the cream horns ahead of time?
Yes, you can prepare the caramel base in advance and store it in an airtight container at room temperature for up to three days. Whip the cream just before assembling the horns to maintain a soft, fluffy texture. Assemble the final dessert the day you plan to serve it for the best results.
