- 1 sheet frozen puff pastry, thawed
- 4 ounces cream cheese, softened
- 3 tablespoons white sugar
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 tablespoon confectioners' sugar, or more as needed (optional)
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
- Bake in the preheated oven until golden brown, about 12 minutes.
- Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
- Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
- Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.
09/02/2019
recipepes.com
homemade cream horns, recipe
PT15M
PT1H
5
455 calories
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