I love how these Dubai chocolate cream horns instantly feel special and celebratory. I get crisp, golden puff pastry wrapped into elegant horns, filled with a light yet rich pistachio cream, then finished with a glossy chocolate and pistachio coating. Every bite gives me flaky texture, nutty creaminess, and deep chocolate flavor, making this dessert both stunning and irresistible.
Why You’ll Love This Recipe
I enjoy this recipe because it looks bakery-level impressive but is surprisingly easy to make at home. I use store-bought puff pastry to save time, and the pistachio cream comes together quickly with simple ingredients. I also like that these horns are perfect for gatherings since they can be prepped in stages and assembled right before serving for the best texture.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
cream
1 cream cheese, room temperature
1/2 cup pistachio butter
1 cup powdered sugar
1/2 cup cold heavy whipping cream
horns
2 puff pastry sheets
1 cup chopped chocolate or chocolate chips
1/4 cup pistachios, finely chopped
Directions
I start by making the pistachio cream. In a large bowl, I beat the cream cheese until it becomes light and fluffy, then mix in the pistachio butter and powdered sugar. In a separate bowl, I whip the cold heavy cream until soft peaks form and gently fold it into the pistachio mixture. I refrigerate the cream until I am ready to use it.
I preheat the oven to 400°F. I unfold one thawed puff pastry sheet while keeping the second sheet refrigerated. I cut the pastry sheet in half, then slice each half into strips about 2 inches wide. I wrap each strip tightly around a cream horn mold and place it seam-side down on a baking sheet. I bake the horns for 12 to 14 minutes until they are golden brown, then let them cool completely.
To assemble, I melt the chocolate in the microwave using short intervals, stirring between each one. I dip both ends of each cooled horn into the melted chocolate, then immediately into the chopped pistachios. I refrigerate the horns until the chocolate sets. Once set, I transfer the pistachio cream into a piping bag and fill each horn from both sides.
Servings And Timing
I usually get about 13 cream horns from this recipe.
Prep time: about 30 minutes
Cook time: about 15 minutes
Total time: about 45 minutes
Variations
I like swapping dark chocolate for milk or white chocolate for a different flavor profile. Sometimes I add a touch of vanilla or orange zest to the pistachio cream for extra aroma. If I want mini horns, I simply cut the puff pastry strips in half before wrapping them around the molds.
Storage/Reheating
I store leftover horns in an airtight container in the refrigerator for up to 2 days. I notice the pastry softens over time, so I prefer enjoying them as fresh as possible. I do not recommend freezing them, as the texture does not hold up well.
FAQs
Can I make these cream horns in advance?
I like baking the puff pastry horns up to 24 hours in advance and storing them at room temperature in an airtight container. I prepare the cream one to two days ahead and assemble everything just before serving.
Why does my puff pastry stick to the molds?
I find that lightly greasing the molds with a paper towel coated in baking spray helps prevent sticking. I avoid spraying directly onto the molds to prevent excess grease.
Can I use homemade puff pastry?
I can use homemade puff pastry if I have the time, but I usually choose store-bought sheets because they are convenient and still give excellent results.
What can I use instead of pistachio butter?
If I cannot find pistachio butter, I sometimes use a smooth pistachio paste or even hazelnut spread, knowing the flavor will change slightly.
Do these need to be refrigerated?
I refrigerate them after assembling because of the cream filling. I take them out a few minutes before serving so they are not overly cold.
Conclusion
I think these Dubai chocolate cream horns are the perfect balance of elegance and comfort. I love serving them at gatherings because they always impress, yet they are simple enough to make at home. With flaky pastry, creamy pistachio filling, and a rich chocolate finish, this dessert never fails to disappear fast.
Dubai Chocolate Cream Horns are elegant puff pastry treats filled with a light pistachio cheesecake cream and finished with glossy chocolate and chopped pistachios. Perfect for special occasions, these flaky and creamy desserts are surprisingly easy to make at home.
Ingredients
Pistachio Cream:
1 package (8 oz) cream cheese, room temperature
1/2 cup pistachio butter
1 cup powdered sugar
1/2 cup cold heavy whipping cream
Cream Horns:
2 puff pastry sheets, thawed
1 cup chopped chocolate or chocolate chips (dark, milk, or white)
1/4 cup pistachios, finely chopped
Instructions
In a large bowl, beat cream cheese until light and fluffy. Add pistachio butter and powdered sugar; mix until smooth.
In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold into the pistachio mixture. Refrigerate until ready to use.
Preheat oven to 400°F (200°C). Lightly grease cream horn molds.
Unfold one puff pastry sheet and cut in half. Slice each half into 2-inch wide strips. Wrap each strip tightly around a horn mold and place seam-side down on a baking sheet. Repeat with the second pastry sheet.
Bake for 12–14 minutes or until golden brown. Let cool completely before handling.
Melt the chocolate in short intervals in the microwave, stirring between each.
Dip both ends of each cooled horn into melted chocolate, then into chopped pistachios. Refrigerate until the chocolate is set.
Transfer pistachio cream to a piping bag and fill each horn from both ends.
Serve immediately or refrigerate until ready to enjoy.
Notes
Swap pistachio butter with hazelnut spread or pistachio paste for a different flavor.
Use dark, milk, or white chocolate for coating.
Add vanilla or orange zest to the cream for extra aroma.
Cut pastry strips shorter to make mini cream horns.
