These clothespin cookies (also known as cream horns) are like little bites of heaven, filled with creamy goodness that’ll make you forget all your problems – at least until you run out of them. They only take 30 minutes to prepare and are just the soft, creamy pastry you need in your life!
If homemade pastries with a delicious filling are your jam, you’re going to love these clothespin cookies! Then you’ll have to try making homemade eclairs or cannolis!
Ingredients
- ½ cup unsalted butter chilled
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cup all purpose flour
- 1 dash salt
- 5 tablespoons water
Filling
- ¾ cup granulated sugar
- ¼ cup flour
- 1 cup milk
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
Cookies
- Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
- Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
- Chill in the fridge for 1-2 hours.
- Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
- Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut into 1-inch strips.
- Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
- Bake for 18-20 minutes, until lightly browned.
- Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.
Filling
- Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
- Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
- Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
- Add the flour mixture to the butter one scoop at a time until it is all incorporated
- Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
- Use a piping bag fitted with a star tip to pipe the filling into the cooled shells.
