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Gingerbread cream horns are a delightful classic that can be enjoy all winter long with the added convenience of your air fryer! Everything about this delectable pastry screams holiday season, from the warm spice scent to the fluffy filling and charming presentation. This air fryer gingerbread cream horns recipe is the perfect way to satisfy your sweet tooth and creates a breakfast dessert that is crispy perfection. Sure to become a Christmas time favorite!
Air Fryer Gingerbread Cream Horns Made Easy With Puff Pastry
Perhaps you received an air fryer for the holidays and are looking for a seasonal recipe that can help with testing it out! These Air Fryer Gingerbread Cream Horns are really delicious, and would make a great, and quick dessert around the holidays. They’re really easy, and something that would be a wonderful baking experience with your kids. They would also be a great addition to a holiday dessert table, on a mini dessert buffet, as a sweet breakfast item, or even as a surprise after school snack. Make sure to keep this one in your favorites!
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Air Fryer Gingerbread Cream Horns Recipe
This is a
Air Fryer Gingerbread Cream Horns Ingredients
For Cream Horns
- 1 package of puff pastry dough – thawed (puff pastry sheets will work well too)
- 1 Tablespoon of Water
For Filling
- 1/2 cup of unsalted butter
- 1/2 cup of vegetable shortening
- 3 cups of powdered sugar
- 3 cups of marshmallow fluff
- 1 teaspoon of vanilla
2 Tablespoons of Heavy Cream
1 – 2 drops of gingerbread flavoring extract
Decoration
- Gingerbread man sprinkles
- Ground ginger (optional)
- Whipped cream (optional)
Directions:
Lightly flour a solid surface where you can easily roll out the pastry dough. Gently unroll or unfold a sheet of the dough, and gently roll it out with a rolling pin, lightly floured. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even strips.
Using a cream horn mold, lightly grease the mold with Crisco. Then wind the dough around the mold, slightly overlapping the dough as you wrap it around. Dip your finger in the water, and lightly wet the end of the dough, sticking it to the last strip around the mold.
Next, spray the basket of your Air-fryer with cooking spray, and lay the dough wrapped molds into the basket. Air fry the Cream horns for 4 minutes. Remove to a wire rack to cool completely.
Make the filling while the Cream horns are cooling: In the mixing bowl of a stand mixer, cream together the Butter and Crisco until light and fluffy. Add the Powdered sugar a little at a time, mixing between additions. Add the Marshmallow cream, and mix well, scraping down the bowl, and mixing again. Add the Vanilla, and blend on low. Add the Heavy Cream, and Gingerbread Flavoring, and mix until blended into the ingredients. Turn the mixer on high speed and mix for 2 minutes. Mixture will be thick and fluffy. Place the Filling in a Pastry bag with a large star tip. Remove the Cream Horns from the Molds, and fill the cream horns from both ends, filling them to the middle from both ends. Place the Cream Horns on Parchment paper after filling.
TO DECORATE:
Sprinkle both ends of the Cream Horns by sprinkling the Gingerbread Sprinkles on the cream filling. Serve and Enjoy!
Makes approximately 1 dozen Cream Horns
Get more holiday recipes on the blog HERE.
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blog owner at Seeing Dandy Blog
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This post could contain affiliate links or be sponsored which means I earn from advertising. Also as an Amazon Associate I earn from qualifying purchases. More details here.