Pastry Horns with Dulce de Leche Buttercream

Buttery pastry horns filled with whipped dulce de leche and vanilla buttercream.

By Savva LoginovUpdated
Total 1 hr 25 minMakes 12 horns
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These crisp pastry horns use a chilled butter dough wrapped around metal cone molds, then filled with dulce de leche buttercream. Bake until golden and cool completely before filling so the cream stays firm. Mix flour and salt. Rub in cold butter until crumbly. Add yolks and cold water; mix just until dough forms. Chill 30 minutes. Heat oven to 200°C (400°F). Roll dough 2 mm thick, cut 2 cm strips and wrap around greased metal horn molds, overlapping slightly. Place seam-side down on a lined tray. Bake 15 to 20 minutes until golden. Cool completely and remove molds. Beat softened butter until fluffy. Gradually beat in dulce de leche and vanilla until smooth. Pipe filling into cooled pastry horns and dust with powdered sugar.

Pastry Horns with Dulce de Leche Buttercream

Recipe card

Pastry Horns with Dulce de Leche Buttercream

Prep 35 minCook 20 minTotal 1 hr 25 minYield 12 horns
Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

Instructions

  1. Make pastry

    Mix flour and salt. Rub in cold butter until crumbly. Add yolks and cold water; mix just until dough forms. Chill 30 minutes.

  2. Shape

    Heat oven to 200°C (400°F). Roll dough 2 mm thick, cut 2 cm strips and wrap around greased metal horn molds, overlapping slightly.

  3. Bake

    Place seam-side down on a lined tray. Bake 15 to 20 minutes until golden. Cool completely and remove molds.

  4. Make filling

    Beat softened butter until fluffy. Gradually beat in dulce de leche and vanilla until smooth.

  5. Fill and serve

    Pipe filling into cooled pastry horns and dust with powdered sugar.

How to tell when it is ready

Cook until set, tender or golden as described.

Tips

  • Measure ingredients before starting.
  • Use room-temperature ingredients when appropriate.
  • Taste and adjust seasoning near the end.
  • Cool and store leftovers promptly.

Troubleshooting

  • If mixture is too thick, add liquid gradually.
  • If browning too quickly, lower the heat.

Substitutions

  • Use a suitable neutral oil if needed.
  • Choose a compatible dairy-free alternative if appropriate.

Variations

  • Adjust herbs or spices to taste.
  • Add citrus zest for a brighter flavor.

Serving suggestions

  • Serve with fresh fruit or vegetables.
  • Pair with a simple salad or suitable side.
  • Offer fresh herbs or a complementary sauce.
  • Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains wheat, egg and dairy. Refrigerate filled pastries.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store cream-filled pastry horns?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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