These puff pastry horns are light, crisp, and filled with a smooth vanilla custard that melts in your mouth. With a golden flaky exterior and a creamy center, they look bakery-worthy yet are surprisingly simple to make at home using basic ingredients.
Why You’ll Love This Recipe
These puff pastry horns are elegant enough for special occasions but easy enough for everyday baking. The contrast between the crisp pastry and silky custard is irresistible. They can be prepared ahead of time, customized with different fillings, and served as a dessert or sweet treat with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the custard cream
3 large egg yolks
3 tablespoons (30 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 cup (235 ml) whole milk
For the pastry horns
2 sheets puff pastry, thawed
1 tablespoon all-purpose flour for dusting
1 egg yolk
1 tablespoon milk
2 tablespoons powdered sugar for dusting
Directions
Prepare the custard cream by whisking the egg yolks and sugar in a saucepan until pale and smooth. Add the flour and whisk until fully incorporated. Gradually pour in the milk while whisking to avoid lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap touching the surface, and let it cool completely.
Preheat the oven to 400°F (200°C). Lightly dust a work surface with flour and roll out the puff pastry sheets slightly. Cut each sheet into strips about 1 inch wide.
Wrap each strip around a metal cone mold, overlapping slightly as you go. Place the wrapped cones seam-side down on a baking sheet lined with parchment paper.
Whisk the egg yolk with the milk and brush it over the pastry. Bake for 15 to 18 minutes, or until puffed and golden brown. Let the horns cool slightly, then carefully remove the molds.
Once the pastry horns are completely cool, fill them with the prepared custard using a piping bag. Dust with powdered sugar before serving.
Servings and timing
This recipe makes 10 puff pastry horns.
Preparation time is about 25 minutes.
Cooking and baking time is approximately 25 minutes.
Total time is around 50 minutes.
Variations
You can fill the horns with chocolate custard, whipped cream, or a mixture of custard and fresh fruit. For extra flavor, add lemon zest or orange zest to the custard. The baked horns can also be dipped halfway in melted chocolate and allowed to set for a more indulgent finish.
Storage/Reheating
Filled puff pastry horns should be stored in the refrigerator in an airtight container and enjoyed within 2 days. Unfilled baked horns can be kept at room temperature for up to 24 hours. Reheating is not recommended once filled, as the custard may separate.
FAQs
Can I make the custard ahead of time?
Yes, the custard can be prepared up to two days in advance and stored in the refrigerator until ready to use.
Do I need metal cone molds?
Metal cone molds are recommended for the classic shape, but you can make DIY molds using foil if needed.
Can I use store-bought custard?
Yes, store-bought custard can be used to save time, but homemade custard offers better flavor and texture.
Why did my custard turn lumpy?
Custard can become lumpy if cooked over high heat or not stirred constantly. Whisk continuously over medium heat for best results.
Can I freeze puff pastry horns?
Unfilled baked horns can be frozen for up to one month. Thaw at room temperature before filling.
How do I keep the pastry crisp?
Always fill the horns just before serving to prevent the custard from softening the pastry.
Can I reduce the sugar?
Yes, the sugar can be slightly reduced, but it will affect the sweetness and texture of the custard.
What milk works best for the custard?
Whole milk provides the creamiest result, but low-fat milk can be used if needed.
Can I flavor the custard differently?
Yes, you can add cocoa powder, coffee, or citrus zest to customize the flavor.
Are puff pastry horns served warm or cold?
They are best served slightly chilled or at room temperature after filling.
Conclusion
Puff pastry horns are a delightful combination of flaky pastry and smooth vanilla custard that never fails to impress. With simple ingredients and clear steps, this recipe allows you to recreate a classic bakery treat at home, perfect for sharing with family and friends.
Chinese sugar donuts are light, crisp, and coated in sugar, just like the nostalgic buffet-style dessert. Made with simple pantry ingredients and no yeast, they come together quickly for an irresistible treat that’s perfect with tea or coffee.
Ingredients
2 cups (250 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (180 ml) whole milk
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying (about 3 cups / 720 ml)
1/2 cup (100 g) granulated sugar, for coating
Instructions
In a large bowl, mix the flour, 1/4 cup sugar, baking powder, and salt.
Add milk, melted butter, and vanilla. Stir until a soft dough forms. Dough will be slightly sticky.
Turn out onto a floured surface and knead gently for 1 minute until smooth.
Roll dough to 1/4-inch thickness and cut into strips or rectangles.
Heat oil in a deep pot to 350°F (175°C).
Fry dough pieces in batches for 1–2 minutes per side, until puffed and golden.
Remove and drain on paper towels.
While still warm, roll donuts in remaining sugar to coat. Serve immediately.
Notes
Maintain oil temperature around 350°F (175°C) for best results.
Do not overcrowd the pan—fry in batches.
Donuts are best eaten fresh; reheating in the oven preserves texture.
Try cinnamon sugar or powdered sugar for coating variations.
