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Italian Horn Cookies

My family has been making these delicate fruit-filled cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen


  • 1 cup cold butter, cubed
  • 4 cups all-purpose flour
  • 2 cups vanilla ice cream, softened
  • 1 can (12 ounces) cherry cake and pastry filling
  • Sugar
  • Confectioners' sugar, optional


  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours.
  • On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
  • Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Editor's Note
This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts
1 cookie: 79 calories, 4g fat (2g saturated fat), 10mg cholesterol, 32mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Subin
    Jan 8, 2020


  • Flenner
    Dec 24, 2018

    I was excited to try these but they were a disappointment. I need to mention, make sure your ice cream is completely softened as it will measure differently. My 1st mistake, my fault ,was I forgot to do 2in squares so they were too small. I thought the dough was difficult to work with as it is a pastry like dough, but my biggest problem was a lot of them did not stick together even though I added egg whites to pinch together. However I used 1 can of the solo filling and none was left so it was the perfect amount. Will go back to my Polish recipe next time

  • flipperpie
    Dec 16, 2018

    To seal them use a dot of egg white then overlap and seal.

  • Mmcallis01
    Dec 15, 2018

    Dough difficult to work with and not sweet. Very disappointed

  • cecelia
    Dec 3, 2018

    Correction Prior review should read: Yeast disolved in warm milk, 6 egg yokes. Cookies identified as Italian, Polish and Jewish.

  • Pat N Bonnieann
    Nov 30, 2018

    We make these POLISH Christmas cookies every year, I never saw them in Italy. My cousin puts tooth picks in them

  • shawnba
    Jul 4, 2015

    Interesting flavor, nice texture, but a little hard to work with the dough. It needs to be really cold, and agree it doesn't want to seal. I just folded mine over. Probably won't make these again

  • rudylenak
    Dec 17, 2012

    good christmas cookies

  • Maytool
    Dec 17, 2011

    My husband LOVES these!! They are hard to keep sealed, if anyone has any advice on it, it is welcome!! Def inately use good quality ice cream for the flavor, I used vanilla bean. Next year I will make them with cherry as well as some with strawberry!! If you like cherry pie you will like these!!! Dough is dry but I added a litle more ice crem to get it to come together enough to form the dough and section it.

  • dunkinjean
    Feb 9, 2011

    I just made these cookies for the first time for a bridal shower. It did take some time to make but the cookies were well worth it. They came out delicious and everyone at the shower loved them! They looked absolutely beautiful....