The first tray of Chocolate Cream Horn Cookie Sticks disappeared before the coffee had finished brewing. Each pastry had crisp, golden layers, a smooth chocolate center, and a light coat of powdered sugar. They looked like something from a pastry shop, yet they began with two sheets of frozen puff pastry.
Cream horns are usually made by wrapping strips of pastry around metal molds before baking. They may then be filled with pastry cream, whipped cream, or another thick filling. This stick-shaped version is simpler. It keeps the long bakery-style form shown in the photo while using chocolate hazelnut spread as the center. For more ideas using ready-made dough, see the RecipesMind guide to using tortillas in pastry recipes. Traditional cream-horn recipes also show that puff pastry should be baked until crisp and fully golden, not merely pale on the surface.
The egg wash gives the pastry a shiny, deeper color. Brush it on lightly so it does not run down the cut edges and seal the delicate layers. Raw eggs should remain refrigerated at 40°F or below before use, according to the FDA egg-safety guidance. Wash the pastry brush and any surface touched by raw egg before using them again.
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Chocolate Cream Horn Cookie Sticks
These Chocolate Cream Horn Cookie Sticks are made with buttery puff pastry wrapped around a rich chocolate hazelnut filling and baked until perfectly golden and flaky. Finished with powdered sugar, they make an elegant bakery-style treat that’s surprisingly easy to prepare at home.
- Total Time: 43 minutes
- Yield: 24 Cookie Sticks
Ingredients
Dough
- 2 sheets all-butter puff pastry, thawed but still cold
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar (optional for extra crunch)
Filling
- 1 cup chocolate hazelnut spread
- 1 tablespoon unsweetened cocoa powder (optional, if spread is soft)
Finish
- Powdered sugar
Instructions
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2.Lightly beat the egg with the tablespoon of water.
3.Keep the puff pastry cold. Roll lightly if needed.
4.Cut each sheet into 12 equal rectangles.
5.Pipe about 2 teaspoons of chocolate spread down the center of every rectangle.
6.Brush one edge lightly with water.
7.Fold the pastry over the filling to create a slim stick.
8.Seal the seam carefully.
9.Pinch both ends closed.
10.Place seam-side down.
11.Transfer to the baking sheet.
12.Refrigerate for 15 minutes.
13.Brush lightly with egg wash.
14.(Optional) Sprinkle a little granulated sugar.
15.Bake 16–18 minutes until deeply golden.
16.Cool completely on a wire rack.
17.
Dust generously with powdered sugar before serving.
Notes
✔ Use all-butter puff pastry for maximum flakiness.
✔ Never overfill the pastries or the chocolate may leak.
✔ Chilling before baking helps maintain the bakery-style shape.
✔ Bake until deep golden—not pale—for crisp layers.
✔ Dust with powdered sugar only after completely cooled.
✔ Store in an airtight container up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Why You Will Love These Chocolate Pastry Sticks
These pastries feel special without requiring homemade laminated dough. Frozen puff pastry already contains many thin dough-and-fat layers. In the oven, moisture turns to steam and pushes those layers apart.
The finished sticks offer several textures at once:
- Crisp, flaky pastry on the outside
- Soft chocolate filling in the middle
- A delicate powdered-sugar coating
- Light caramelized edges
- A rich hazelnut and cocoa flavor
They work well for breakfast, brunch, holiday cookie trays, afternoon tea, or a sweet coffee break. They are also easier to portion than large cream horns.
Ingredients
For the pastry
- 2 sheets frozen puff pastry, about 17.3 ounces total
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar, optional
- 1 tablespoon melted unsalted butter, optional
For the filling
- 1 cup thick chocolate hazelnut spread
- 1 tablespoon unsweetened cocoa powder, if the spread is very soft
- 2 tablespoons finely ground hazelnuts, optional
For finishing
- ¼ cup powdered sugar
The original recipe uses only pastry, egg, chocolate spread, and powdered sugar. The small amount of cocoa powder is useful when the filling seems loose. It thickens the spread and reduces leaking. Ground hazelnuts also absorb a little moisture while adding flavor.
Granulated sugar is optional. A very light sprinkle on top adds a crisp bakery crust. Do not add too much, since excess sugar can burn before the pastry finishes baking.
Equipment You Will Need
- Two baking sheets
- Parchment paper
- Sharp knife or pizza cutter
- Pastry brush
- Small bowl
- Ruler
- Fork
- Fine-mesh sieve
- Piping bag or zip-top bag
A piping bag gives better control over the filling. Without one, place the chocolate mixture in a zip-top bag and cut a small opening from one corner.
How to Make Chocolate Cream Horn Cookie Sticks
1. Prepare the oven and trays
Heat the oven to 400°F (200°C). For a convection oven, use 375°F (190°C).
Place one rack in the center of the oven. Line two baking sheets with parchment paper. Avoid greasing the paper because extra fat may cause the pastry to spread.
2. Keep the pastry cold
Thaw the puff pastry according to its package directions. It should bend without cracking but still feel cool.
Work with one sheet at a time. Keep the second sheet in the refrigerator. Warm pastry becomes sticky, and its butter layers may melt before baking. That can lead to flat, greasy sticks.
3. Cut equal rectangles
Place the first pastry sheet on a lightly floured surface. Do not roll it too thin.
Cut it into 12 rectangles, each about 1½ inches wide and 4½ to 5 inches long. Repeat with the second sheet.
You should have 24 pieces. Similar cream-horn recipes often use pastry strips about one inch wide, but slightly wider pieces hold the chocolate filling more securely in this closed-stick style.
4. Prepare the chocolate center
Place the chocolate hazelnut spread in a bowl. Stir in the cocoa powder when the spread looks runny. Add the ground hazelnuts, when using.
Transfer the filling to a piping bag.
Pipe about 2 teaspoons of filling down the center of each rectangle. Leave a ½-inch border on every side. Too much filling is the main reason the sticks burst or leak.
5. Shape and seal
Brush one long edge with a tiny amount of water. Fold the opposite edge over the chocolate, then bring the damp edge over it to form a slim tube.
Press the seam gently with your fingers. Place the stick seam-side down. Pinch both ends, then press them once with a fork.
Do not crush the whole pastry. Press only the seam and ends. The unpressed surface needs room to rise.
6. Chill before baking
Place the shaped sticks on the prepared trays, leaving about 2 inches between them.
Chill for 15 to 20 minutes. This step firms the pastry and chocolate. It also helps the sticks keep a straighter form during baking.
7. Add the egg wash
Beat the egg with 1 tablespoon of water.
Brush a thin layer over the top of each pastry. Keep the wash away from the cut ends and lower edges. Egg can glue puff-pastry layers together when it runs down the sides.
For a sweeter crust, brush very lightly with melted butter after the egg wash, then add a small pinch of granulated sugar.
8. Bake until deeply golden
Bake one tray at a time for 16 to 20 minutes. Rotate the tray after 10 minutes if your oven browns unevenly.
The sticks are ready when they are:
- Puffy and firm
- Deep golden on top
- Dry around the seams
- Crisp on the bottom
Do not remove them while they still look pale. Underbaked puff pastry may collapse and feel doughy inside.
9. Cool and finish
Let the sticks rest on the tray for 5 minutes. Move them to a wire rack and cool completely.
Dust with powdered sugar just before serving. Adding it while the pastries are warm can make the sugar melt and disappear.
Baker’s Tips for Crisp, Straight Pastries
Use a thick filling
Thin chocolate sauce will escape. Chocolate hazelnut spread works because it is thick at room temperature. Cocoa powder or ground nuts can make a soft spread easier to control.
Do not overfill
Two teaspoons may look modest, but the chocolate warms and spreads in the oven. A large amount can break the seam.
Seal without flattening
A firm seam matters, yet pressing the full pastry tube removes the layered structure. Keep the center loose and rounded.
Bake from cold
Cold butter creates better separation between the pastry layers. When the shaped pieces become soft, return them to the refrigerator before baking.
Leave space on the tray
Puff pastry expands both upward and outward. Crowding can lead to pale, soft sides.
For another detailed guide to crisp baking, read how to get crunchy cookies. The ingredients differ, but oven heat, spacing, cooling, and moisture control matter in both recipes.
Filling Variations
Use the same method with another thick filling:
- Chocolate pastry cream
- Dark chocolate ganache
- Pistachio cream
- Sweetened cream cheese
- Almond paste
- Cookie butter
- Thick vanilla custard
A chilled ganache works better than a warm one. Soft custard should usually be piped into already-baked hollow pastry shells rather than enclosed before baking.
Chocolate and fruit also make a good pair. The strawberry-filled chocolate cake offers flavor ideas that can inspire a strawberry-chocolate version.
Storage and Reheating
The sticks taste best on the day they are baked.
Store cooled pastries in an airtight container at room temperature for up to two days when filled only with shelf-stable chocolate hazelnut spread. Keep them away from heat and sunlight.
When using pastry cream, whipped cream, cream cheese, or another perishable filling, refrigerate the pastries within two hours. The FDA recommends keeping refrigerated foods at 40°F or below.
To bring back some crispness, heat unfilled or chocolate-spread pastries at 325°F for 5 to 7 minutes. Let them cool for several minutes before adding fresh powdered sugar. A microwave makes puff pastry softer, so the oven is the better choice.
Frequently Asked Questions
Can I fill cream horns before baking?
You can fill this closed-stick version before baking when using a thick chocolate spread. Traditional open cream horns are commonly baked around metal molds, cooled, and filled afterward.
Why did my chocolate leak out?
The pastry may have been overfilled, too warm, or poorly sealed. Use about two teaspoons of filling and chill the shaped sticks before baking.
Can I make them without hazelnut spread?
Yes. Use firm ganache, cookie butter, pistachio cream, or another thick baking filling. Avoid runny chocolate syrup.
Can I prepare them ahead of time?
Shape the sticks, cover them, and refrigerate them for up to several hours before baking. Add the egg wash shortly before they go into the oven.
Why did my puff pastry not rise?
The pastry may have become too warm, been rolled too thin, or had egg wash on its cut edges. An oven that was not fully heated can also cause poor lift.
Should Chocolate Cream Horn Cookie Sticks be served warm?
They are best slightly warm or at room temperature. Let them cool enough for the filling to thicken before eating.
These Chocolate Cream Horn Cookie Sticks bring together crisp pastry and creamy chocolate in a simple bakery-style treat. Serve them with coffee, tea, or hot chocolate, and add the powdered sugar only when the tray is ready for the table.