There’s something so magical about a cream horn. It’s delicate, flaky, and filled with a luscious cream that feels indulgent in every bite. But let’s take it up a notch with a tropical twist! Golden Pineapple Cream Horns bring a burst of sunshine to this classic pastry. With golden puff pastry spirals encasing a creamy pineapple filling, these treats are a perfect marriage of buttery richness and fruity brightness.
The first time I made these, I wanted something fun and festive for a summer gathering. Watching the golden spirals bake in the oven, I could already imagine the delight on my guests’ faces. And when they bit into that creamy pineapple filling? Pure joy. These cream horns are easy to make but look and taste like something from a fancy bakery. Let’s get started and bring a touch of the tropics to your table!
Golden Pineapple Cream Horns are a tropical twist on the classic cream horn. Buttery puff pastry is baked to golden perfection and filled with a sweet, creamy pineapple filling that’s both refreshing and indulgent. Simple to make yet stunning to serve, these treats are ideal for celebrations, brunches, or when you just want to treat yourself to something special.
Exciting Story
The inspiration for these Golden Pineapple Cream Horns came from a family trip to Hawaii. Every meal ended with something featuring pineapple, and I wanted to bring that sunny flavor back home. The first batch of these cream horns disappeared within minutes at a family dinner. My kids loved the flaky pastry, while the adults couldn’t get enough of the creamy, tangy filling. They’ve since become my go-to for summer parties and special occasions. These cream horns truly bring a taste of paradise to your plate.
Why These Golden Pineapple Cream Horns
What Makes It Special
- Tropical Flavor: A creamy pineapple filling that’s bright and refreshing.
- Flaky Perfection: Buttery puff pastry baked to a golden crisp.
- Easy Elegance: Simple ingredients and steps for a bakery-quality result.
- Customizable: Add your favorite fruits or toppings for a personal touch.
What You Need for Golden Pineapple Cream Horns
- 1 sheet puff pastry, thawed
- 1/4 cup granulated sugar (for dusting)
- 1 cup crushed pineapple, drained
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pineapple juice (optional, for extra flavor)
- 1/4 cup shredded coconut (optional, for garnish)
- 1 egg, beaten (for egg wash)
Special Tools:
- Cream horn molds (or aluminum foil rolled into cone shapes)
- Piping bag with a star or round tip
How to Make Golden Pineapple Cream Horns
- Prepare the Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut the pastry into 1-inch-wide strips.
- Wrap the Molds:
- Lightly grease the cream horn molds. Wrap each strip of puff pastry around the mold, overlapping slightly as you go. Brush with the beaten egg and sprinkle with granulated sugar for a golden finish.
- Bake:
- Place the wrapped molds on the prepared baking sheet. Bake for 12-15 minutes, or until the pastry is puffed and golden. Let cool completely before gently removing from the molds.
- Make the Pineapple Cream Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream and crushed pineapple into the cream cheese mixture. Add pineapple juice if you’d like a stronger flavor.
- Fill the Pastry Shells:
- Transfer the pineapple cream filling to a piping bag. Pipe the filling into the cooled pastry shells, filling them generously.
- Garnish and Serve:
- Optional: Roll the open ends of the filled horns in shredded coconut for added texture and flavor.
- Serve immediately or chill in the refrigerator until ready to enjoy.
Tips for Golden Pineapple Cream Horns
- Drain the Pineapple: Ensure the crushed pineapple is well-drained to prevent the filling from becoming too runny.
- Chill the Filling: Let the filling chill for 20-30 minutes before piping for easier handling.
- Homemade Molds: Create your own cream horn molds with rolled aluminum foil if you don’t have store-bought molds.
- Even Baking: Rotate the baking sheet halfway through to ensure even browning.
- Fresh Pineapple: Use fresh pineapple if available for a more vibrant flavor.
- Make Ahead: Bake the pastry shells a day in advance and fill them just before serving.
- Decorate Creatively: Dust with powdered sugar or drizzle with white chocolate for an elegant touch.
- Room Temperature Cream Cheese: Ensure the cream cheese is softened for a smooth filling.
Substitutions and Variations
- Gluten-Free: Use gluten-free puff pastry for a celiac-friendly version.
- Dairy-Free: Replace cream cheese and heavy cream with plant-based alternatives.
- Different Fruits: Substitute pineapple with mango, passion fruit, or berries for a new twist.
- Chocolate Lover’s: Drizzle melted dark chocolate over the pastry before serving.
- Lemon Zest: Add lemon zest to the filling for a citrusy note.
- Nutty Touch: Sprinkle chopped macadamia nuts on top for added crunch.
- Spiced Flavor: Add a pinch of cinnamon or nutmeg to the filling for warmth.
- Savory Version: Skip the sugar and fill the horns with a creamy cheese or chicken salad.
Make a Healthier Version
- Reduce Sugar: Cut back on granulated and powdered sugar without sacrificing flavor.
- Light Cream Cheese: Use low-fat cream cheese for the filling.
- Less Butter: Opt for light puff pastry to reduce fat content.
- Natural Sweeteners: Replace sugar with honey or maple syrup.
- Whole Fruits: Use freshly diced pineapple instead of canned.
- Smaller Portions: Make mini cream horns for controlled servings.
- Add Fiber: Mix chia seeds into the filling for a nutritional boost.
- Skip Coconut: Leave out the shredded coconut to reduce calories.
Closing for Golden Pineapple Cream Horns
These Golden Pineapple Cream Horns are more than just a dessert; they’re a little taste of paradise. The flaky, golden pastry pairs beautifully with the creamy pineapple filling, creating a treat that’s as visually stunning as it is delicious. Whether you’re making them for a summer party, a holiday spread, or just to brighten your day, these cream horns are sure to impress. So grab your rolling pin and get ready to bring some tropical magic to your kitchen. Happy baking!
Frequently Asked Questions for Golden Pineapple Cream Horns
- Can I use store-bought puff pastry? Yes, store-bought puff pastry works perfectly and saves time.
- How do I store leftovers? Store filled cream horns in an airtight container in the fridge for up to 2 days.
- Can I freeze the pastry shells? Absolutely! Bake and cool the shells, then freeze them in an airtight container. Fill them after thawing.
- What can I use instead of cream horn molds? Roll aluminum foil into cone shapes for a DIY solution.
- Can I make these in advance? Bake the pastry shells ahead of time, but fill them just before serving to keep them crisp.
- What’s the best way to pipe the filling? Use a piping bag with a star tip for a decorative finish.
- Can I use fresh pineapple? Yes, just ensure it’s finely chopped and well-drained.
- How do I prevent the filling from being runny? Drain the pineapple thoroughly and chill the filling before piping.
- What if I don’t have a piping bag? Use a zip-top bag with the corner snipped off as a substitute.
- Can I make these without coconut? Yes, the coconut is optional and can be omitted.
- What pairs well with these cream horns? Serve with a cup of tea, coffee, or a tropical fruit punch.
- Can I add other toppings? Drizzle with caramel or dust with powdered sugar for added flair.
Golden Pineapple Cream Horns
Course: All Word Recipes4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 sheet 1 puff pastry, thawed
1/4 cup 1/4 granulated sugar (for dusting)
1 cup 1 crushed pineapple, drained
1/2 cup 1/2 heavy cream
4 oz 4 cream cheese, softened
1/4 cup 1/4 powdered sugar
1 tsp 1 vanilla extract
1 tbsp 1 pineapple juice (optional, for extra flavor)
1/4 cup 1/4 shredded coconut (optional, for garnish)
1 1 egg, beaten (for egg wash)
- Special Tools:
Cream horn molds (or aluminum foil rolled into cone shapes)
Piping bag with a star or round tip
Directions
- Prepare the Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut the pastry into 1-inch-wide strips.
- Wrap the Molds:
- Lightly grease the cream horn molds. Wrap each strip of puff pastry around the mold, overlapping slightly as you go. Brush with the beaten egg and sprinkle with granulated sugar for a golden finish.
- Bake:
- Place the wrapped molds on the prepared baking sheet. Bake for 12-15 minutes, or until the pastry is puffed and golden. Let cool completely before gently removing from the molds.
- Make the Pineapple Cream Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream and crushed pineapple into the cream cheese mixture. Add pineapple juice if you’d like a stronger flavor.
- Fill the Pastry Shells:
- Transfer the pineapple cream filling to a piping bag. Pipe the filling into the cooled pastry shells, filling them generously.
- Garnish and Serve:
- Optional: Roll the open ends of the filled horns in shredded coconut for added texture and flavor.
- Serve immediately or chill in the refrigerator until ready to enjoy.
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