Description
Traditional Polish Cream Horns (Rurki z Kremem) are crispy puff pastry tubes filled with a light and creamy mascarpone whipped cream. These elegant bakery-style pastries are popular for holidays, celebrations, and tea time, offering a perfect balance of flaky texture and sweet filling.
Ingredients
- 2 sheets puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar (for sprinkling)
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, softened
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Lightly roll out puff pastry and cut into 1-inch wide strips.
- Wrap each strip around lightly greased cream horn molds, overlapping slightly.
- Mix egg and water to make egg wash, then brush over pastry and sprinkle with sugar.
- Place molds seam-side down on baking sheet.
- Bake for 15–18 minutes until golden and puffed.
- Cool slightly, then carefully remove molds and let shells cool completely.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Add mascarpone and beat until thick and smooth.
- Transfer cream to piping bag and fill cooled pastry horns from both ends.
- Dust with powdered sugar before serving.
Notes
- Fill cream horns just before serving to keep pastry crisp.
- Store unfilled shells separately for best texture.
- Mascarpone gives the filling stability and richness.
- Homemade puff pastry can be used for a more authentic result.
- Unfilled shells can be reheated briefly to restore crispness.
- Decorate ends with chocolate or nuts for variation.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cream horn
- Calories: 290
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
