Dairy-Free Cream Horns

Indulge in the flaky, tender perfection of Dairy-Free Cream Horns, a delightful twist on a classic treat that's completely free of dairy yet irresistibly creamy. These golden-brown pastry shells are made from dairy-free puff pastry, wrapped around molds and baked to a light, flaky texture. They're filled with a luscious, coconut cream-based whipped filling, sweetened with powdered sugar and kissed with pure vanilla extract for a velvety smooth finish. With just 30 minutes of prep time, this impressive dessert is surprisingly easy to make and perfect for anyone with dietary restrictions or a love for plant-based sweets. Serve them fresh with a dusting of powdered sugar for an elegant dessert that's ideal for gatherings, tea parties, or a special indulgent snack. Dairy-free, vegan-friendly, and bursting with flavor, these cream horns are sure to become a favorite at your table!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 package dairy-free puff pastry sheets
• 1 can coconut cream
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon flour
• 1 tablespoon coconut oil
• 1 tablespoon water
• 2 tablespoons granulated sugar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Chill a mixing bowl in the freezer for later use with the coconut cream.

Step 3

On a lightly floured surface, roll out the puff pastry sheet to even out the seams.

Step 4

Cut the pastry sheet into 1-inch wide strips using a sharp knife or pizza cutter.

Step 5

Lightly grease cream horn molds with coconut oil.

Step 6

Wrap each pastry strip around the molds, starting at the tip and overlapping slightly. Be sure not to stretch the dough too thin as you wrap.

Step 7

Mix the water and granulated sugar to form a paste. Brush this mixture over the pastry-wrapped molds to help them achieve a golden color.

Step 8

Place wrapped molds on a baking sheet lined with parchment paper.

Step 9

Bake in the preheated oven for 15 minutes or until golden brown.

Step 10

Remove from the oven and allow to cool for 5 minutes before carefully sliding each shell off their mold.

Step 11

For the filling, scoop out the solid coconut cream from the can into the chilled mixing bowl. Avoid using the liquid part at the bottom.

Step 12

Add powdered sugar and vanilla extract to the coconut cream and beat with an electric mixer on medium speed until smooth and fluffy, about 3-5 minutes.

Step 13

Transfer the coconut whipped cream into a piping bag fitted with a nozzle of your choice.

Step 14

Pipe the whipped cream into the cooled pastry shells from both ends.

Step 15

Optionally, dust the filled cream horns with additional powdered sugar before serving.

Step 16

Serve immediately for best texture, or store in the refrigerator until serving.

Nutrition Facts

Serving size	(988.2g)

Amount per serving	% Daily Value*
Calories	3775.7

Total Fat 204.2g	0%
Saturated Fat 123.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 1645.7mg	0%
Total Carbohydrate 466.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 263.1g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 68.3mg	0%
Iron 8.4mg	0%
Potassium 664.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 3.2%

Carbs: 48.8%