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When I visited Hallstatt in Austria, I stumbled across a small bakery tucked away in one of the charming streets. Among all the pastries and cakes, one treat immediately caught my eye: golden cream horns, or Schillerlocken as they are called in German. They were crisp on the outside, dusted with powdered sugar, and filled with the fluffiest cream I had ever seen. One bite was enough to convince me – I had to learn how to make these at home.

Back in my kitchen, I experimented until I recreated the same flavor and texture I remembered from Hallstatt. Today, I want to share this recipe with you, so you can enjoy these delightful pastries too.

What Are Cream Horns (Schillerlocken)?

Cream horns are a traditional European pastry made from puff pastry strips wrapped around metal molds, baked until golden, and filled with a sweet cream. In Austria and Germany, the most classic filling is meringue – a glossy, airy mixture of egg whites and sugar.

They are called Schillerlocken in German, which translates loosely to “Schiller curls,” named after the famous German poet Friedrich Schiller. The pastry’s spiral shape resembles a curled lock of hair, giving the treat its charming name.

The Tradition of Schillerlocken in Central Europe

Schillerlocken are more than just a sweet pastry – they are part of a long Central European baking tradition. In Austria and Germany, they have been a staple in local bakeries for generations, often enjoyed with afternoon coffee or served at festive gatherings. Their spiral shape has made them instantly recognizable, and many families have fond memories of sharing these treats on Sundays or during holidays. While modern variations might include chocolate or fruit fillings, the classic version with meringue remains the most beloved. Recreating them at home is a wonderful way to connect with this tradition and experience a little taste of Austrian café culture wherever you are.

Why You’ll Love This Recipe

• Simple ingredients: You only need puff pastry, egg whites, sugar, and water.
• Beautiful presentation: Their spiral shape and powdered sugar dusting make them look impressive.
• Light and airy: The crispy pastry shell contrasts perfectly with the fluffy meringue filling.
• Versatile: Fill them with meringue, whipped cream, custard, or even chocolate mousse.

Tips for Success

• Work carefully with the syrup: Hot sugar can burn easily, so pour slowly while beating.
• Cool the cones completely: If they’re warm, the meringue will melt inside.
• Experiment with flavors: Add a drop of vanilla, almond extract, or food coloring for variety.
• Make ahead: Bake the pastry cones in advance and store in an airtight container. Fill them just before serving to keep them crisp.

How to Make Perfect Meringue for Cream Horns

The key to success lies in cooking the sugar syrup to the right stage before adding it to the whipped egg whites. The syrup should reach the soft-ball stage (around 118–120°C). If you don’t have a thermometer, you can test it by dropping a small amount of syrup into a glass of cold water – it should form a soft, flexible ball that holds its shape but can still be squashed. This step stabilizes the meringue and ensures it holds its shape inside the pastry cones. A stand mixer makes the mixing process easier, but it can also be done with a hand mixer if you pour the syrup slowly and beat constantly.

Tips for Stable and Fluffy Meringue

• Always use a clean, grease-free bowl for whipping egg whites.
• Add the syrup gradually, not all at once.
• Beat until the meringue is glossy and forms stiff peaks.
• Pipe into the cones only once they are fully cooled.

Variations to Try

While the traditional Austrian and German version uses meringue, you can also try:

• Whipped cream with fresh berries for a lighter version.
• Chocolate mousse for a richer dessert.
• Custard or pastry cream for a bakery-style filling.
• Two-tone meringue by coloring part of the mixture pink or yellow before piping.

Serving Ideas

Cream horns are the perfect addition to a dessert table, whether for a festive holiday, birthday celebration, or afternoon coffee with friends. Their elegant look makes them ideal for special occasions, yet they’re simple enough to enjoy as an everyday treat.

I love serving them on a golden tray, just like the bakery in Hallstatt did, with the different fillings arranged in a circle. It makes the presentation as delightful as the taste.

Cream horns (Schillerlocken) are a beautiful reminder of my trip to Austria and a dessert that never fails to impress. With crisp puff pastry and light meringue filling, they strike the perfect balance between texture and sweetness.

Whether you’ve tried them before in a European bakery or are discovering them for the first time, this recipe allows you to bring a piece of Austrian tradition into your own kitchen. One bite, and you’ll understand why these pastries have remained a favorite for generations.

How to Make Cream Horns (Schillerlocken)

Cream Horns (Schillerlocken)

5 from 1 vote

Crispy puff pastry cones filled with fluffy homemade meringue cream. These cream horns, also known as Schillerlocken, are made with store-bought puff pastry wrapped around metal cones, baked until golden, and then filled with a sweet, airy meringue.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 12 pieces

Course: Dessert

Ingredients Method Notes

Ingredients

  

For the pastry

• 1 package puff pastry
• powdered sugar for dusting

For the filling

• 2 egg whites
• 150 g sugar
• 40 ml water
• 1 pinch of salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Method

 

1. Preheat the oven to 180°C (356°F). Grease metal cream horn molds or cones.
2. Cut the puff pastry into strips. Wrap each strip around a metal cone, slightly overlapping the edges.
3. Place on a baking sheet lined with parchment paper and bake for 15–20 minutes, until golden brown. Let cool completely, then gently remove from the molds.

The Meringue Filling

1. In a small saucepan, combine sugar, water, lemon juice and vanilla extract. Heat without stirring until it reaches 118–120°C (soft-ball stage). Test by dropping a little syrup into cold water; it should form a soft ball.
2. While the syrup cooks, beat the egg whites until soft peaks form.
3. Slowly pour the hot syrup into the egg whites while beating continuously. Continue mixing until the meringue is glossy and stiff.
4. Transfer the meringue to a piping bag and fill the cooled pastry cones.
5. Dust with powdered sugar before serving.

Notes

– You can color part of the meringue with food coloring for a two-tone effect.

– Instead of meringue, whipped cream or custard can also be used as filling.

– Best enjoyed the same day for maximum crispiness.