Pumpkin Troll Horns - Happy Thanksgiving!

And here another pumpkin recipe... These Pumpkin Troll Horns were a perfect addition to the fantastic Thanksgiving Dinner of our friend Jamie's family that we were allowed to be part of.

The first time we experienced these yummy "Troll Horns" in Disneyworld at EPCOT's World Showcase at a Norway Bakery called "Kringla Bakery Og Kafe". They were delicious! The original ones had a white cream filling with cloudberries.

After a long, exhausting and unfortunately unsuccessful search for the original recipe (calling Disney world and google search), I ended up comparing several different internet "cream horn filling" recipes and as it is holiday time, we decided we want to have a pumpkin cream filling.

For this recipe I had to purchase steel cream horn molds (a package of 6). They are not expansive and you can order them online, it is well worth it :)


  • Cream horn molds
  • 1 package Puff Pastry Sheets (2 sheets)
  • Flour
  • 1 Egg + 1tablespoon water (eggwash)
  • Crystal sugar 
  • 1/2 cup milk
  • 1/2 package vanilla instant pudding and pie filling mix (about 2.5 ounces)
  • 3/4 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup cream (whipping or heavy)


Troll Horns
Heat the oven to 400 degrees F. Thaw the puff pastry sheets for about 20 minutes. Flour the surface and unfold the pastry sheets. Roll out the pastry sheets lengthwise a little bit more (about 2 more inches). Cut each pastry sheet lengthwise into 9 stripes. Take the cream horn molds and use one stripe for one horn. Start wrapping the pastry stripe around the form, starting at the point of the cone. Make sure to overlap so that there are no gaps. In order for the molds to easily slip out, don't wrap the pastry over the opening. Patch the end together with the rest of the pastry so that it later does not unwrap.

Spray the baking sheet with oil and place the horns on it. Beat the egg with the water and brush the horns with the eggwash. Sprinkle with the sugar crystals (large grains of sugar). Bake the horns for about 15 minutes till puffy and light golden brown. Take them out of the oven and let them cool for a few minutes. The molds should slide off right away. If you only have a package of 6 molds, repeat this procedure 2 more times.

Important: Cover the left over pastry with a wet kitchen towel, so that it does not try out while the other horns are baking.

Pumpkin Cream Filling
In a mixing bowl, combine the pumpkin, vanilla instant pudding, cinnamon and milk. In a separate bowl, beat the cream until thick. Test by turning the bowl up side down, the whipped cream should stay in the bowl and not drop down. Fold the beaten cream into the pumpkin mix till everything is evenly mixed.

Pipe the pumpkin cream into the horns (use a decorating pipe or a ziploc bag with one corner cut of).


  1. funny! Dachte erst das sei was pikantes :) sieht echt cool aus!

  2. oh good god - they look amazing!!!! Great, now I have to go back to Epcot to try the ones at that Kringla bakery :-)

  3. what size steel cream horn molds?


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