Description
Clothespin cookies, also known as cream horns, are delicate pastry shells wrapped around a cylindrical mold and baked until golden, then filled with a rich, fluffy cream filling. These classic treats are crisp on the outside, soft and creamy on the inside, and perfect for holidays, parties, or special occasions. Despite their elegant look, they are surprisingly simple to make at home with basic pantry ingredients and a little patience.
Ingredients
For the Cookies
- ½ cup unsalted butter (chilled)
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cups all-purpose flour
- 1 dash salt
- 5 tablespoons water
For the Filling
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
For the Cookie Shells
- Add chilled butter, sugar, egg yolk, flour, and salt into a food processor
- Pulse until mixture becomes crumbly
- Add water gradually and pulse until dough forms a ball
- Transfer dough to a floured surface and gently knead until slightly tacky but not sticky
- Divide dough into two portions and wrap in plastic wrap
- Refrigerate for 1 to 2 hours
- Preheat oven to 375°F (190°C)
- Wrap metal clothespins or molds with foil
- Roll dough into a 12×8 inch rectangle on a floured surface
- Trim edges and cut into 1-inch strips
- Wrap each strip around prepared molds, slightly overlapping
- Place seam-side down on a parchment-lined baking sheet
- Bake for 18 to 20 minutes or until lightly golden
- Cool for 2 to 3 minutes, then carefully remove molds
- Allow shells to cool completely
For the Cream Filling
- In a saucepan, whisk flour, sugar, and milk over medium heat
- Cook while whisking constantly until thick like pudding (about 10 minutes)
- Transfer to a bowl, cover with plastic wrap touching the surface
- Chill for 40 minutes
- Beat softened butter until light and fluffy (about 8 minutes)
- Gradually add cooled mixture into butter while mixing
- Add vanilla and salt
- Beat until smooth and fluffy (10 to 13 minutes)
- Pipe filling into cooled pastry shells
Notes
- Serve chilled or at room temperature for best texture contrast
- Dust with powdered sugar before serving for extra sweetness
- Store filled cookies in an airtight container in the refrigerator
- Best consumed within 2 to 3 days for freshness
- Unfilled shells can be stored at room temperature for up to 5 days
- Avoid freezing filled cookies as the cream texture may separate