Easy Vegan Mummy Cream Horns are the perfect bake for Halloween. Delicious flakey puff pastry filled with dairy-free whipped cream and berry jam with chocolate decorations and a vanilla icing drizzle. Vegan, No-Egg, No-Dairy and easy to make. You’ll absolutely love them!
This recipe has been made in collaboration with Wayfair. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Mummy cream horns
Introducing my mummy-themed cream horns – a deliciously spooky treat that’s perfect for Halloween! These fun pastries are not only sweet, crisp and flakey but cleverly decorated in “bandages” made of vanilla icing, mimicking the look of mummies. Inside, you’ll find a whipped cream and jam decorated with edible chocolate eyes which look super effective. Whether you’re hosting a Halloween party or simply looking for a fun and creative dessert to get into the spooky spirit, these super easy vegan mummy cream horns are sure to impress both kids and adults alike.
Looking for more spooky recipes? Check out my:
- No-Bake Oreo ‘Bat’ Cheesecake Bars
- Vegan Ghost Doughnuts
- Easy Vegan Spider Webb Tart
- Baked Vegan Pumpkin Cheesecake
- Vegan Chocolate Bat Cookies
- Harry Potter Sorting Hat Cupcakes (Vegan)
- Triple Chocolate Ghost Brownies (vegan)
Why you’ll love these cream horns
- Spooky and fun: Perfect for spooky season, these mummy-themed cream horns bring a festive touch to any party or dessert table with their playful “bandaged” look.
- Vegan: This recipe is made without any animal ingredients / products.
- Easily made gluten-free: Use a vegan and gluten-free puff pastry to make this recipe wheat / gluten-free. My go-to gluten-free puff pastry is JusRol (make sure it has red on the packaging).
- Deliciously decadent: Despite being vegan, they’re filled with a rich and creamy dairy-free whipped cream filling and a sweet jam that’s just as indulgent as traditional cream horns.
- Crispy: The puff pastry shell is super crisp and flakey, crunch with each bite.
- Creative: The “mummy” design adds a unique, eye-catching element, making them stand out as a fun and spooky Halloween treat.
- Great for kids: Great fun for kids and adults alike to enjoy making and decorating.
- Simple to make: Free from any dairy and eggs, these cream horns are a great option for guests with food allergies.
- Easy to personalise: You can easily customise the filling buy switching out the jam for a vegan ‘Nutella’ / chocolate spread, cookie butter or fruit.
Ingredients you’ll need
I have listed the ingredients for this recipe below. Make sure to jot them fown on your shopping listfor your next shopping / grocery shop.
- Puff pastry : I use the JusRol Vegan and Gluten-free Puff Pastry. You can also use homemade, but I like to use store bought for ease.
- Dairy-free whipping cream: As the cream is the star of the show for the filling, you want a high quality, stable cream. I use The Coconut Collaborative Double Cream which whips up great and holds it’s shape.
- Dairy-free milk: The milk is brushed on top of the pastry before baking to help with the crispiness and golden colour. You can use any dairy-free milk for this recipe, including soya, oat, cashew or almond.
- Dairy-free white chocolate: Use a vegan white chocolate which is easy to melt. I live in the UK and use supermarket own branded free-from white chocolate. If you are from different countries, try IChoc Vanilla, Enjoy Life Mini white chips. Luisa’s almond white chocolate.
- Dairy-free dark chocolate: Opt for a 70% or above dark chocolate.
- Black food gel: I have linked to the black food gel I use here. Add a small dot to the dark chocolate for the black eye details.
- Jam: You can use any jam for this recipe. I use raspberry to make the filling super spooky for halloween. Alternatives are strawberry, blackberry, blueberry.
Tools you’ll need
Below I have listed tools you’ll need in order to make this recipe with ease. Links are affiliated, see my disclosure policy for more details. Products can also be found on Wayfair, linked below.
- Cream horn moulds
- Baking tray
- Food grade brush
- Electric mixer / hand whisk
- Pizza cutter
- Sharp knife
- Piping bags
- Star tip nozzle
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Mummy Cream Horns
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make my spook-tastic mummy cream horns, perfect for Halloween!
Ingredients
Ingredients
- 1 sheet of store-bought / homemade vegan puff pastry
- 220ml of dairy-free whipping cream
- 1 jar of berry jam
- 100g of dairy-free white chocolate
- 50g of dairy-free dark chocolate
- 150g of icing / powdered sugar
- Dairy-free milk (see steps for glaze and drizzle)
- Dairy-free butter (for greasing the cone moulds)
Instructions
Method (cream horns)
- Preheat oven to 180ºC fan and lightly grease the cone moulds with dairy-free butter. Line a baking tray with grease proof paper.
- Unroll the puff pastry sheet, and use a rolling pin to flatten. Use a knife or pizza cutter to cut strips, between ½ inch or 1cm in thickness.
- Fold the pastry strip over the end of the mould, wind the pastry around the mould overlapping slightly. (refer to video for reference). If the whole cone isn’t covered, simply add more strips to cover.
- Place the horns on the lined baking tray with the end of the pastry down so that it doesn’t pop up during baking. Brush each horn with some dairy-free milk. Optional: You can sprinkle over some granulated sugar to make the pastry a-little crispier.
- Bake in the middle of the oven for 10-12 minutes, or until the pastry is golden brown in colour. Once baked, remove from the oven and allow to cool fully before separating the cones from the moulds. To do this, simply twist the mould out of the pastry horn, as we greased the mould, it’ll just slide out.
- Set aside until ready to fill.
Method (fillings)
- In a large mixing bowl, add in the whipping cream and whip until thick and stiff peaks. You can whip using a stand mixer with balloon whisk attachment or hand mixer. Transfer this into a piping bag fitted with a large star tip nozzle.
- Pipe some cream into the horn, then add in some berry jam. Repeat until you have a few layers of cram and jam in each horn. Transfer to the fridge while you make the decorations.
Method (chocolate eyes)
- Line a baking tray with grease proof paper.
- Melt the white chocolate in a microwave or on the hob using a bain-marie until smooth. Repeat for the dark chocolate adding in a dot of black food gel, not too much or this could seize the chocolate.
- Add small dots of white chocolate onto the lined tray. Freeze to set, then add a small dot of the black chocolate on top to make the eyes. Chill until set.
- In a bowl, add in the icing sugar. Add the dairy-free milk until you have a smooth icing, similar to toothpaste consistency. If it feels too thin, add more icing sugar. If it’s not easy to drizzle add in a-little more milk.
- Transfer into a piping bag and snip off the tip. Drizzle the icing al over the cream horn.
- While the icing is still wet, press on 2 eyes to make the mummy.
- Allow the icing to set at room temperature or in the fridge.
- Tuck in and enjoy!
Notes
To store: Best enjoyed fresh day of making. Left any longer the pastry will loose it’s crispness.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: pastry
- Method: Baking
- Cuisine: American
