Creamy Mascarpone Horns

When I first tried making these creamy mascarpone horns, I couldn’t believe how good they tasted. The crisp pastry and soft, sweet filling were just perfect together. They looked fancy but were so easy to make.

I love how the mascarpone filling melts in your mouth. It’s rich but light, and the golden shells make every bite feel special. Sometimes I even dust them with sugar for a little extra sparkle.

These are the kind of treats that make everyone stop and smile. They’re perfect for sharing or keeping all to yourself with a cup of coffee. I make them whenever I want something simple but a little dreamy.

So grab your pastry sheets and creamy mascarpone. Let’s make these sweet, buttery horns together—you’re going to love them.

Why You’ll Love This Recipe

• Reader Favorite: As one reader exclaimed, “The most indulgent dessert I’ve ever had!” — these mascarpone horns are always a crowd-pleaser.
• Buttery and Flaky: The puff pastry provides the perfect balance of crispiness and flakiness, making each bite irresistible.
• Creamy and Dreamy Filling: The mascarpone filling is rich, smooth, and lightly sweetened, making it the perfect complement to the golden pastry.
• Elegant Yet Easy: These horns may look like an elaborate dessert, but they are surprisingly simple to make. The hardest part is waiting for them to cool before you dig in!
• Great for Special Occasions: Whether you’re hosting a fancy brunch, throwing a holiday party, or simply want to treat yourself, these creamy mascarpone horns fit the bill.

Required Kitchen Tools

Before diving into this mouthwatering recipe, make sure you have the right tools on hand:

• Cream Horn Molds: These are essential for shaping the puff pastry into horn-like cones. If you don’t have them, you can create your own using aluminum foil.
• Rolling Pin: To roll out the puff pastry sheets.
• Mixing Bowls: For preparing the mascarpone filling.
• Baking Sheet: For baking the pastries.
• Parchment Paper: To line the baking sheet and prevent sticking.
• Piping Bag: For easily filling the pastry horns with the mascarpone mixture.

Ingredients

You won’t need to search far and wide for ingredients to make these beauties. Here’s what you’ll need (exact measurements in the recipe card below):

• Puff Pastry Sheets (1 package): The foundation of these horns. Store-bought puff pastry makes this dessert come together quickly.
• Heavy Whipping Cream (1 cup): For a rich and creamy texture in the filling.
• Powdered Sugar (1/2 cup): Sweetens the mascarpone cream without making it overly sugary.
• Vanilla Extract (1 teaspoon): Adds a touch of sweetness and depth to the cream.
• Mascarpone Cheese (1/2 cup): This creamy Italian cheese is the star of the filling. It’s thick, luscious, and pairs perfectly with the other ingredients.
• Egg (1, beaten): Used to brush the puff pastry before baking for a golden, glossy finish.
• Granulated Sugar (1/4 cup for sprinkling): Lightly sweeten the pastry shells for a touch of sweetness.
• Confectioners’ Sugar (for dusting): This will give the final pastry a pretty finish and make it look extra special.

Step-by-Step Instructions

1. Prepare the Puff Pastry

Start by preheating your oven to 400°F (200°C). Next, prepare your puff pastry by lightly flouring your countertop or work surface. Unroll the thawed puff pastry sheets and use a rolling pin to gently roll them out, making them slightly thinner for a better, flakier texture when baked.

Once rolled out, use a sharp knife to cut the dough into long strips (about 1-inch wide). These strips will be wrapped around the cream horn molds to create the signature spiral shape.

2. Shape the Pastry into Horns

To shape the puff pastry, take each strip and wrap it carefully around the cream horn molds. Start at the bottom of the mold and spiral the dough upwards until you reach the top. You can slightly overlap the dough for a more uniform appearance.

Once wrapped, brush the outside of the pastry with the beaten egg. This will give the horns a shiny, golden finish once baked. Then, sprinkle each pastry with a little granulated sugar for an extra sweet touch.

3. Bake the Pastries

Place the wrapped pastry molds onto a parchment-lined baking sheet and pop them into the preheated oven. Bake for 12-15 minutes or until the pastries are golden brown and crispy. Keep an eye on them to ensure they don’t burn. Once baked, remove them from the oven and let them cool completely on a wire rack before filling them.

4. Prepare the Mascarpone Filling

While the pastry is cooling, it’s time to prepare the creamy filling. In a medium mixing bowl, combine the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer, beat the mixture on medium speed for 2-3 minutes until it becomes smooth, thick, and creamy. The filling should hold stiff peaks when whipped.

Once the filling is ready, transfer it into a piping bag fitted with a large round tip for easy filling. If you don’t have a piping bag, you can also use a Ziploc bag with the corner cut off.

5. Fill the Pastry Horns

Once your pastry horns are completely cool, carefully slide the puff pastry off the molds. Use the piping bag to fill each pastry shell with the creamy mascarpone mixture. Be generous with the filling but don’t overstuff—about 1-2 tablespoons of filling per horn should be perfect.

6. Garnish and Serve

For the finishing touch, dust the filled mascarpone horns with confectioners’ sugar to add a beautiful, delicate look. You can also add fresh berries or a drizzle of honey for extra flavor and color if you like.

Serve your creamy mascarpone horns immediately or store them in an airtight container in the fridge for up to 2 days. These are best enjoyed fresh, but the crispy puff pastry will stay wonderfully flaky even after they’ve been filled.

Variations for Creamy Mascarpone Horns

• Chocolate Drizzle: After filling with the mascarpone cream, drizzle some melted chocolate over the tops for an extra layer of decadence.
• Fruit Filling: Try adding fresh fruit, like berries or citrus zest, to the mascarpone cream for a fresh, fruity twist.
• Almonds or Hazelnuts: Sprinkle crushed almonds or hazelnuts over the filled horns for a bit of crunch and nuttiness.

Storing Creamy Mascarpone Horns

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the fridge for 1-2 days. Be sure not to store them too long as the puff pastry may lose its crispiness. You can also store the mascarpone filling separately in a sealed container and fill the pastries just before serving.

Nutrition Information

Servings: 12 horns

Calories per serving: 250 kcal (approximate, based on portion size and specific ingredient brands)

Nutrient	Amount per serving
Calories	250
Protein	3g
Carbs	28g
Fat	17g
Saturated Fat	9g
Cholesterol	45mg
Sodium	120mg
Fiber	0g
Sugar	5g

Conclusion

These Creamy Mascarpone Horns are the epitome of a perfect dessert: they’re crispy, creamy, sweet, and utterly indulgent. The light and flaky puff pastry combined with the smooth mascarpone filling makes for a treat that’s hard to resist. Whether you’re looking to impress guests at a dinner party or simply want to treat yourself to something special, these horns will always rise to the occasion.