Wednesday, February 17, 2016


This might be fun for your Easter/Spring Tea 
 and impressive item for your Afternoon Tea Tray. Bake some Orange Cream Horns.

You will need to purchase at least 12 metal "horns" at a specialty kitchen shop.

You need a box of Pepperidge Farm Puff Pastry. Inside will be 2 sheets of dough folded into thirds. Take one sheet out and let it thaw out. It will open out into an 8 x 10 piece on a floured cloth which you will roll out into 12 x 10 " and cutting (12) 10" strips which you will wrap around and around the metal horn overlapping edges. Do not take it all the way to the top! Chill the horns 20 minutes before baking at 450 degrees until well puffed about 9 - 10 minutes. Brush with 1 egg white which has been blended with 1 tsp water. Return to oven reducing temperature to 350 degrees. Bake until glazed.

LET COOL COMPLETELY AND FILL WITH MY RECIPE FOR ORANGE CREAM FILLING: 1 1/2 cups squeezed orange juice, grated orange rind from 1 orange, 1 tsp lemon rind, 4 egg yolks, 1/3 cup sugar, 1/4 cup flour

In the top of a double boiler over hot water
 beat the egg yolks and add the sugar and flour and orange juice using a whisk to stir until thick (about 7 minutes) Stir in the orange and lemon rind. Let the pudding cool. Now whip 3/4 cup of whipping cream in a separate bowl. Blend with the pudding until thick. Fill the horns.......can dust with confectioners sugar too!
Last note: I also added a couple of drops of yellow and red food coloring to make a nice light orange color and 1 tsp orange extract for more flavor!  This is a repost from 2009.


  1. Those look soooo good! I might have to give them a try! Or I might just cheat and buy some at the bakery! hehehe

  2. These are pretty for afternoon tea and I bet they taste delicious.

  3. husband LOVES cream horns.
    I would love to make these but it looks hard. HA!
    Maybe we should just come there....and eat all that great food you show that you make.

  4. i bought a box of those metal molds several years ago, on a whim. Never have used them, so one question: How soon do you remove the molds---I know some things like cakes are harder to remove from pans when cool, but is there a time frame so the pastry won't collapse?

  5. We love cream horns, but I have never heard of orange ones. They sound good.

  6. Oh, Bernideen, they look fabulous! I would think that this filling might also work well in cream puffs, and may try it. What a nice dessert that would make! Thanks for sharing this recipe.

  7. Well, you have inspired me! I shall have to try these!


  8. Thank you so much for this recipe - these look so good and will be great for an afternoon tea.
    Have a great weekend.

  9. YUM! Nothing is better than citrus with tea, XOXO

  10. So that's how they make those?! I know that we like the regular ones, but these sound even more special.

  11. Cream hornes look tasty. China chicks are delightful. Have a nice day.

  12. Looks very tempting. Would love to have some now. :-)
    Thank you for sharing. Best greetings, Johanna

  13. yummy! Thanks for sharing this touch of spring. I'm totally ready!

  14. Oh my gosh Bernideen, those look fabulous, and oh so yummy! Very creative in the method of making them. :)

  15. These look so pretty and yummy, Bernideen!....Christine

  16. Such an impressive dessert! It's been awhile since I made these, and should certainly make them again!

  17. The cream horns are IMPRESSIVE AS HELL !! I'd drive all the way to your new home to have tea with you, plus some of these delicious looking Orange Cream Horns. (I've never known anyone to make cream horns - I'm so impressed!!)

  18. Puff pastry ... orange cream filling ... I am so there! :)

  19. How I'd love to be a guest of yours at your afternoon tea, my dearest friend !
    What a temptation, I really can't miss this recipe of yours !

    Sending hugs to you, sweetest Bernideen,
    enjoy the end of your week,
    thinking of you with so much love


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