Easy Nutella Cream Horns

If you love the light, crisp texture of a flaky puff pastry but you’re also a fan of that creamy Nutella goodness, you’re going to flip over this simple recipe! 

What is a Cream Horn?

A cream horn is a flaky, sweet pastry made by wrapping puff pastry around a conical mold, baking it until golden, and then filling it with a creamy filling. The filling is typically whipped cream, but variations can include custard, pastry cream, or sweetened mascarpone.

In this case, I make my own filling using whipping cream, instant pudding, and (yum!) Nutella! 

What is Nutella? 

Nutella is a popular sweet spread made primarily from hazelnuts and cocoa. It is known for its creamy texture, rich chocolate-hazelnut flavor, and versatility as a topping or ingredient in various dishes. It’s the perfect addition to the filling in this recipe and I love it so much that I even decided to drizzle a little more on top to decorate! 

Let’s Bake some Cream Horns!

Before we get stared, here’s a quick note: You will need cream horn molds for this recipe. I got mine at amazon. These horns don’t need to be prepped in any way. Just make sure they’re clean and completely dry before you begin. 

What are we waiting for? Grab those molds and let’s get going! 

Nutella Cream Horn Ingredients

These are readily available at any grocery store. 

• 1 package puff pastry
• 1 cup heavy cream
• 1 cup Nutella
• 1 package instant chocolate pudding (3.9 oz)
• Powdered sugar for sprinkling
• 2 tablespoons Nutella for decorating

How to Make Easy Nutella Cream Horns

This is such an easy recipe! 

Preheat oven to 400 degrees Fahrenheit. 

Make sure your puff pastry is cold but not frozen. 

Roll it out and cut lengthwise into 8 strips like you see in the picture. 

Slowly wind around each mold, being careful not to go too close to the ends. You’ll want to make 8 total. 

Brush with a little bit of the heavy cream. 

Place in preheated oven and bake for 15 minutes or until golden brown. 

Remove and place on wire rack to cool. 

While the horns are baking, make your filling. 

Start by whipping the cream. 

Now add the pudding mix and Nutella. 

Mix until thick and creamy. 

Don’t worry if it’s not terribly thick. It will firm up in the fridge. 

Place in refrigerator for about half an hour while the horns cool. 

Bring it together:

Once horns are completely cool, wiggle off of the molds. (This is when you’ll be glad you didn’t start the dough too high up on the mold.) Allow to continue to cool. 

Place filling in a piping bag with a Wilton 1M tip. 

Fill the horns from both ends. 

Sprinkle with powdered sugar. 

Drizzle with a little Nutella if you like. I put a couple tablespoons in a piping bag and drizzled it on. 

I love my cream horns ice cold so I always refrigerate them a little longer at this point. 

Serve and enjoy! 

Store leftovers in an airtight container in the refrigerator. They stay good for 3-4 days. 

What to Expect from these Cream Horns

They’re crisp on the outside, luscious on the inside! If you love that rich hazelnut flavor you’re going to flip over these, I promise! I especially loved the flaky texture of the horn. (I’m a huge fan of puff pastry.) And I was definitely in the mood for chocolate, so this little dessert really hit the spot! I can’t wait to make these for my family and friends. I know they’re going to love them, too! 

Variations on this Recipe

I love making cream horns. Here are a couple of my favorite ways to make them: 

• Traditional Cream Horns
• Chocolate Cream Horns
• Sugar and Spice: Mix up the original filling but add cinnamon and pumpkin pie spice, then sprinkle the outside of the horn with a powdered sugar and spice mixture. Yum! 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.