Puff Pastry Horns with Meringue Cream
This delicious treat will win everyone over - impossible to stop at one. Everyone remembers these tasty puff pastry horns with meringue cream. They are a classic grandmas’-style pastry shop favorite. Making the same ones at home is not difficult at all. Follow the recommendations below, and everything will turn out well.
Updated : 02 June, 2026
Easy
About 45 min.
Ingredients
250 grams
Puff pastry
1
Egg whites
80 grams
Sugar
30 milliliters
Water
1
Egg yolks
1 grams
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make puff pastry horns with meringue cream? Prepare the necessary ingredients. You can use either store-bought puff pastry or homemade. If the dough is frozen, thaw it at room temperature.
Step 2
You will also need metal cone molds for shaping the horns.
Step 3
Roll the dough out a little and cut it into strips 2-2.5 cm wide, about 3/4-1 inch. One 250 g sheet of dough, about 8.8 oz, is enough for 10 horns. Wrap each strip of dough around a cone, starting from the wide end. Stretch the dough slightly if needed. Wrap it so the dough overlaps a little.
Step 4
Place the prepared horns on a baking sheet lined with parchment paper. It is best if the narrow ends of the horns are closed with dough so that the cream will not come out from the back side later.
Step 5
Brush the horns with egg yolk and place them in an oven preheated to 180°C (350°F) for about 30 minutes. The exact time depends on your oven.
Step 6
The finished horns will become an appetizing golden-brown color.
Step 7
Remove the metal cones from the horns and leave them to cool.
Step 8
While the horns are cooling, prepare the cream. Pour water into a small saucepan and add the sugar. Put the saucepan over the heat and bring everything to a boil. Add a pinch of citric acid to the boiling syrup and continue cooking. The syrup should reach 120°C (248°F). If you do not have a kitchen thermometer, drop a little syrup into cold water. If you can roll that drop into a ball, the syrup is ready.
Step 9
Pour the egg white into a deep bowl and beat it at maximum mixer speed until you get a fluffy, stable mass.
Step 10
In a thin stream, pour the hot finished syrup into the egg whites without stopping the mixer. Continue beating the cream for another 4-5 minutes. The exact time depends on the power of your mixer. The cream should become fluffy, glossy, and stable.
Step 11
Fill the horns with the cream using a piping bag.
Step 12
The puff pastry horns with meringue cream are ready. Enjoy your tea!
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