Vegan Cream Horns
Indulge in the light, flaky decadence of *Vegan Cream Horns*, a plant-based twist on a classic pastry that’s as stunning as it is delicious. This recipe showcases golden, buttery puff pastry shells wrapped around a luscious, cloud-like filling made from whipped coconut cream and aquafaba—a vegan marvel that mimics the airy fluff of whipped egg whites. With just 30 minutes of prep time and a short bake, these show-stopping pastries are easier to make than you’d think, without compromising on elegance or flavor. Perfect for entertaining guests or indulging your sweet tooth, these dairy- and egg-free cream horns are finished with a dusting of powdered sugar for a picture-perfect presentation. Whether served as a party dessert or a special vegan treat, these cream horns are guaranteed to delight every palate!
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Ingredients
- 2 sheets Frozen puff pastry sheets (vegan)
- 1 can (400ml) Coconut cream
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 60 ml Aquafaba (liquid from a can of chickpeas)
- 50 g Sugar
- 30 g Vegan butter (melted)
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 400°F (200°C) and lightly grease cream horn molds or use aluminum foil to create your own molds.
Step 2
Roll out the vegan puff pastry sheets and cut into 1-inch wide strips.
Step 3
Wrap each strip around the greased cream horn molds, slightly overlapping as you go.
Step 4
Brush the wrapped pastry with melted vegan butter and place on a baking sheet lined with parchment paper.
Step 5
Bake in the preheated oven for 15-20 minutes or until golden brown. Allow to cool completely on a wire rack before removing molds.
Step 6
To prepare the filling, chill the can of coconut cream in the refrigerator overnight. Scoop out the solid cream, leaving the liquid behind.
Step 7
Beat the coconut cream with powdered sugar and vanilla extract until smooth and fluffy. Set aside.
Step 8
In a separate bowl, whip the aquafaba with sugar and a pinch of salt until stiff peaks form, approximately 5-7 minutes.
Step 9
Gently fold the whipped aquafaba into the coconut cream mixture until well combined.
Step 10
When the pastry shells are completely cool, pipe the vegan cream filling into each horn using a pastry bag.
Step 11
Dust the filled cream horns with extra powdered sugar if desired and serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
| Serving size | (694.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2461.3 |
| Total Fat 113.9g | 0% |
| Saturated Fat 78.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 858.8mg | 0% |
| Total Carbohydrate 354.2g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 307.3g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 31.6mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 485mg | 0% |
Source of Calories