It’s good to have things you like around the house.  Good music, pretty plates, soft toilet paper.

But sometimes, too much of a good thing…well, you know.

Case in point:  Cream Horns.

Here’s my cream horn story:

I live in a one-grocery-store town.  When we would have a big dinner for the entire family, my parents and I would trek out of town to get the groceries.  This was always a huge deal:  we would buy a big ham, lots of breads, raw oysters, fresh donuts…everything.  Our one-grocery-store town didn’t have a bakery, so I was always allowed to pick out something sweet for the ride home.  I always always always picked cream horns.  When I moved away from this little town, I would treat myself to cream horns when…well, whenever I found them.  There’s something about that flaky pastry and super-fattening filling that always appealed to me.  And unfortunately for my diet, it still does.

My husband has never had a cream horn (gasp).  He didn’t even know what they were.

He has now eaten about 5 of them and is insisting that I tell the world about them.

So that’s what I made with my homemade puff pastry from yesterday:  Cream Horns.

There are some special cream horn gadgets out there that you can buy, but Cheapskate Amy used clothespins and aluminum foil:

Cut out a piece and roll them up.  You can choose to make them small or big…of course, I chose big.

Inexplicably, I could only find 7 clothespins in my house.  Who has only 7 clothespins?  Me, that’s who.

So here’s the puff pastry, rolled out thin:

I used a quilting ruler and a pizza cutter…

To cut the pastry into 1 inch strips…

Then proceeded to wind the strips around the foil-covered clothespins:
All wound, put onto a baking sheet:

These are going to be Uh.  Maze.  Ing.

Bake at 375 for 15+ minutes.  Mine took about 18.

Slightly golden brown, more-than-slightly mouthwatering.

Look at the layers…

I put them on a cooling rack…

and allowed them to cool completely before removing the clothespins…

For the filling, I took some butter and beat it with some vanilla…

And added 4 cups of powdered sugar…for an easy buttercream.
If you put it in a pastry bag with a star tip:

You can fill these like they do at the bakery:

Gorgeous, right?

I wanna eat 5 of them right now.

That will leave only 1 for the husband…not really fair.

But “fair” doesn’t count for anything when it comes to Cream Horns.

My head is literally spinning thinking of things to fill these with…

What can you come up with?  Yeah, that sounds awesome.

Wanna make some?  Sure ya do.

Cream Horns

1 recipe puff pastry, found here (you can also buy frozen, I won’t tell anybody)

Clothespins

Aluminum foil

Roll out puff pastry thin.  Cut pastry into 1 inch strips.  Cover clothespins with aluminum foil.  Wrap each with a strip of pastry dough, winding around completely.  Place on baking sheet, bake at 375 for 15 minutes, more if necessary, until slightly golden brown.

For the filling:

1 stick butter

4 cups powdered sugar

1 tsp vanilla

milk or water to thin

Cream butter with vanilla, add powdered sugar, a little at a time, until combined.  Add milk or water to thin to desired consistency.

So easy.  So yummy.

My husband is still eating them.  I can see that we’re going to have a rumble over that last one.