Schaumrollen Recipe: Flaky Austrian Cream Horns
Schaumrollen Recipe is a classic Austrian dessert made with puff pastry wrapped around roller molds, baked until golden, and filled with sweet whipped cream. Known as Cream Horns, these light pastries combine crisp layers with airy filling for a simple yet impressive treat. Using puff pastry, egg whites, powdered sugar, vanilla, and lemon juice, this recipe is perfect for home bakers wanting a delightful dessert or snack.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet puff pastry (thawed if frozen)
- 2 large egg whites
- ½ teaspoon lemon juice
- ½ cup powdered sugar (plus extra for dusting)
- 1 tablespoon vanilla sugar (or ½ teaspoon vanilla extract)
- Roller molds (metal cream horn tubes)
Instructions
- 1
Lightly grease your roller molds with butter or nonstick spray. This makes it easy to slide the baked pastry off later.
- 2
Unroll the puff pastry sheet and cut it into strips about 1 inch wide. Starting from the tip of each mold, wrap a strip of pastry around in a spiral, overlapping slightly so there are no gaps. Place seam-side down on a baking sheet lined with parchment.
- 3
Brush the pastry with a little beaten egg (optional) for color. Bake at 400°F (200°C) for about 12–15 minutes, until puffed and golden. Let them cool before removing from the molds.
- 4
In a clean bowl, beat egg whites with lemon juice until soft peaks form. Gradually add powdered sugar and vanilla sugar, beating until the foam is glossy and holds stiff peaks. This gives the filling its light, airy texture.
- 5
Transfer the cream into a piping bag fitted with a star tip. Pipe the cream into each cooled pastry shell until it’s full. Dust with powdered sugar before serving.