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Gluten Free Cream Horns placed on a wooden pallette with vintage cream horn moulds in shot
Gluten Free Cream Horns
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Don’t worry, you can make these Gluten Free Cream Horns and impress friends and family with your baking skills. Follow my simple step-by-step instructions and enjoy fresh cream puff pastry horns (can also be made dairy free and vegan too)
Course: Dessert, Tea Time, Treat
Cuisine: Free From - gluten and vegan
Keyword: Dairy Free, Danish Pastry, Egg Free, Gluten Free, Puff Pastry, Vegan
Servings: 9 cream horns
Calories: 272 kcal
Author: Glutarama
  • 1 packet Jus-Rol Gluten Free Pastry
  • 100 g milk chocolate
  • 150 ml fresh double cream for dairy free version see notes
  • 2 tbsp icing/confectioners sugar
  • Granulated sugar to sprinkle
  • 9 raspberries to decorate
Puff Pastry Cone
  1. Using a ruler cut the ready rolled puff pastry into 9 long lengths (along the longer side of your pastry rectangle) Brush the pastry strips with water.
  2. Take a cream horn cone and spray or brush with oil. Place the point of the cone at the end of a strip of pastry and begin to roll gently away from you. Make sure the pastry overlaps by at least 0.5cm and that the pastry is travelling up the cone.

  3. Top Tip: do not let the pastry go further than the end of the cone as you will struggle to get the cone out after baking.
  4. Place on a lined baking sheet with the end of the pastry facing down.
  5. Repeat with remaining moulds (you normally get 6 in a pack)
  6. Once all cone moulds are covered in rolled pastry brush the tops with water and sprinkle granulated sugar over the tops.
  7. Place in a preheated oven at 200°C | 180°C fan and bake for 10-12 minutes keep an eye on the pastry as it can brown quite quickly.
  8. Once baked place on a cooling rack for 5 minutes and then carefully tease the mould out of the pastry cone. It should come out without too much of a fight if you’ve oiled the cones well enough. Be careful, the metal moulds may still be quite hot to the touch.
  9. Allow moulds to cool and repeat steps 2-4 with remaining 3 strips of pastry. Remember to re-oil the moulds before rolling your pastry up.
Chocolate Coating
  1. Melt the chocolate in the microwave or in a bowl over a basin of hot water. Take a teaspoon of chocolate and spoon a little chocolate into the cone holding it at a 45° angle.
  2. Let the chocolate drip down to the bottom of the inner cone and gently rotate the cone in your fingers to coat the rest of the inner sides.
  3. Using a cocktail stick or skewer, tease the chocolate into any gaps and dips in the puff pastry.
  4. Once the cones are all coated pop into the fridge for 10 mins to set the chocolate before piping in your cream.
Cream Filling
  1. Whip the double cream and 2tbsp icing sugar until you reach a semi-firm piping consistency.
  2. Using a piping bag and nozzle of your choice pipe cream into each horn until it stands proud of the pastry cone.
  3. To decorate simply choose a fruit, grated chocolate, sprinkles or keep the cone plain.
Recipe Notes

For the dairy free cream

  • 1 tin coconut milk - make sure you get milk that is 70% or more coconut milk
  • 1 tbsp set or cloudy honey (or maple if vegan)
  • ½ tsp vanilla extract

Separate the white hard coconut milk from the cloudy liquid (you can use the liquid for smoothies). Whisk this together with the honey/maple syrup and vanilla until you have a think piping consistency read to pie into your cream horns.

Nutrition Facts
Gluten Free Cream Horns
Amount Per Serving
Calories 272 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 23mg8%
Sodium 76mg3%
Potassium 61mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.