Name: Schaumrollen Recipe: Flaky Austrian Cream Horns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10–12 Schaumrollen
Cuisine: Austrian
Ingredients: 1 sheet puff pastry (thawed if frozen); 2 large egg whites; ½ teaspoon lemon juice; ½ cup powdered sugar (plus extra for dusting); 1 tablespoon vanilla sugar (or ½ teaspoon vanilla extract); Roller molds (metal cream horn tubes)

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Biting into a freshly baked Schaumrolle takes me right back to the small pastry shops I visited in Austria. The first time I tried one, I was struck by the mix of crisp puff pastry and airy whipped cream filling—it felt both light and satisfying.

Over time, I’ve worked out how to make these Cream Horns in my own kitchen, and I promise you, they’re not as intimidating as they look.

This Schaumrollen Recipe is a simple way to bring a classic Austrian dessert into your home, and today I’m walking you through the steps, tips, and little tricks I’ve learned along the way.

What Are Schaumrollen?

Schaumrollen, sometimes called Cream Horns or Austrian Schaumrollen, are tube-shaped pastries made by wrapping strips of puff pastry around metal roller molds. Once baked, the pastry is filled with sweetened whipped cream.

In Austria, you’ll see them in bakeries lined up neatly in glass cases, dusted with powdered sugar. The word Schaum means “foam,” which describes the airy cream filling.

How To Make Schaumrollen Recipe Step By Step

This Schaumrollen Recipe is a traditional Austrian pastry where golden puff pastry is wrapped around roller molds, baked until flaky, then filled with whipped cream. These Cream Horns are light, sweet, and perfect for dessert or afternoon coffee.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Cuisine: Austrian
Course: Dessert
Yield: 10–12 Schaumrollen
Calories Per Serving: ~220

Ingredients

1 sheet puff pastry (thawed if frozen)
2 large egg whites
½ teaspoon lemon juice
½ cup powdered sugar (plus extra for dusting)
1 tablespoon vanilla sugar (or ½ teaspoon vanilla extract)
Roller molds (metal cream horn tubes)

Ingredient Notes

Puff pastry: Store-bought puff pastry works great, but if you’re feeling ambitious, homemade puff pastry will make them even more special.
Egg whites: They form the base of the foam-like cream. Whipping them with sugar creates a stable filling.
Roller molds: These are essential for shaping the pastry tubes. If you don’t have them, you can make a DIY version by wrapping parchment around greased foil tubes.

How Do You Make A Schaumrollen?

Step 1: Prepare The Roller Molds

Lightly grease your roller molds with butter or nonstick spray. This makes it easy to slide the baked pastry off later.

Step 2: Cut And Wrap The Puff Pastry

Unroll the puff pastry sheet and cut it into strips about 1 inch wide. Starting from the tip of each mold, wrap a strip of pastry around in a spiral, overlapping slightly so there are no gaps. Place seam-side down on a baking sheet lined with parchment.

Tip: Don’t wrap too tightly—the pastry needs space to puff up.

Step 3: Bake Until Golden

Brush the pastry with a little beaten egg (optional) for color. Bake at 400°F (200°C) for about 12–15 minutes, until puffed and golden. Let them cool before removing from the molds.

Step 4: Make The Cream Filling

In a clean bowl, beat egg whites with lemon juice until soft peaks form. Gradually add powdered sugar and vanilla sugar, beating until the foam is glossy and holds stiff peaks. This gives the filling its light, airy texture.

Step 5: Fill The Schaumrollen

Transfer the cream into a piping bag fitted with a star tip. Pipe the cream into each cooled pastry shell until it’s full. Dust with powdered sugar before serving.

Tips For Perfect Schaumrollen

Cold puff pastry works best: If it’s too warm, it will be sticky and hard to shape.
Don’t overbake: You want the pastry golden and crisp, not too dark.
Use a clean bowl for egg whites: Any grease will prevent them from whipping properly.

Serve fresh: These are best enjoyed the same day because the cream softens the pastry over time.
Variation: You can replace the egg white foam with whipped cream or even custard if you like a richer filling.

Pairing & Serving Suggestions

Schaumrollen are wonderful with a cup of coffee or tea. I like to serve them on a simple platter dusted with powdered sugar.

For a festive touch, dip the ends in melted chocolate before adding the cream. They also pair nicely with fresh berries on the side.

Personal Touch & Expert Tips

The first time I tried making Schaumrollen at home, I wrapped the pastry strips too tightly, and they turned out dense instead of flaky.

Don’t make that mistake—keep the wrapping loose and light. Another trick is to pipe the cream just before serving so the pastry stays crisp. Trust me, when you bite into one, the crunch of puff pastry against the soft cream is worth every step.

Frequently Asked Questions

Can I Make Schaumrollen Without Roller Molds?

Yes, you can make DIY molds by wrapping foil into cone or tube shapes and covering them with parchment paper.

Can I Fill Schaumrollen With Whipped Cream Instead Of Egg White Foam?

Absolutely. Many bakers use sweetened whipped cream or even pastry cream for variety.

How Long Do Schaumrollen Stay Fresh?

They taste best the same day. If needed, store them in the fridge for up to 1 day, but the pastry may soften.

Can I Make Schaumrollen Ahead Of Time?

Yes. Bake the pastry shells in advance and store them in an airtight container. Fill with cream right before serving.

What’s The Difference Between Schaumrollen And Cream Horns?

They’re essentially the same idea—puff pastry tubes filled with cream—but Schaumrollen is the Austrian version traditionally filled with sweet egg white foam.

I hope you give this Schaumrollen Recipe a try. These Austrian Cream Horns are one of those desserts that look impressive but are actually simple once you get the hang of it. If you make them, let me know how they turn out—I’d love to hear your experience.

And if you enjoyed this recipe, don’t forget to check out some of my other dessert recipes on Naznin’s Kitchen.