How to make Puff Pastry Custard Cone

Published on August 6th 2021 by Narandradath Jaikaran.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front view of Puff Pastry Custard Cone Dust in a saucer

Who doesn't love a sweet pastry to snack on as they sip a nice cup of hot coffee or tea? One of the most iconic pastries found in any café or bakery has to be the Puff Pastry Custard Cone because it has so many versions worldwide. In Italy, they are called Cannoncini, in Greece Kornedákia and Austria Schaumrollen. In most English-speaking countries, they are called Cream Horns with their unmistakable flaky, buttery layers of pastry filled with thick, rich custard cream and topped with fluffy whipped cream. Each bite is a textural delight of the sweet, creamy custard and the crispy layers of pastry. This is an excellent recipe for tea time or coffee break lovers in all of us.

Tip: You can use our Puff Pastry recipe to prepare the foundation of this recipe.

Average: 4.6 (9 votes)
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Time & Serves

Prep Time
90 mins
Cook Time
5 mins
Total Time
95 mins


Puff Pastry
  • 500 g off Puff Pastry

  • 300 g Custard Filling

  • 300 g Whip Cream Filling

  • 6 Red Maraschino Cherries

  • 100 g Icing Sugar

  • 100 g Bread Margarine



Using a rolling pin, roll out prepared puff pastry.

Cut six strips, each measuring 1 1/2" width x 20" long (depending on your metal baking cones). 

Grease metal cones.

Wrap parchment paper around the cone starting from the tip, lapping each roll about 1/4 strip width. Lightly water the pastry end (cut excess pastry if necessary) and stick the end of the strip firmly to the last pastry roll.

Baking Pastry

Bake pastry in a preheated oven set at 350 Degree F for about 25-30 minutes or until golden brown.

Remove from the oven and set to cool. Once cooled, remove the metal cone.


Prepare custard filling (follow instructions on the packaging for preparation) and keep refrigerated.

Prepare whip cream (follow instructions on the packaging for preparation) and keep refrigerated.

Filling Cones

Fill both custard and whipped cream into separate piping bags, each fitted with Wilton No 8B tip or similar size.

Pipe custard filling into the first half of the cone. Fill the other half with whipped cream.

Garnish with whole red cherry inserted halfway into whipped cream.

Dust icing sugar along the length of the cone.

Refrigerate cones (called scones now).


Serve cold with your favorite ice cream.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Dessert, cream cone, cannoncini, kornedákia, Schaumrollen

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