Lemon Cream Horns are delicious pastries that are easy to make. These desserts can be made with a variety of fillings, including custard cream and jelly. This recipe post will cover how to make these delicious pastries using puff pastry dough for the crust and an easy homemade lemon cream recipe for the filling. This post contains affiliate links.
Lemon cream horns are light, fluffy, and sweet treats that will make any occasion even sweeter. These delicious desserts are made from Frozen puff pastry wrapped around special cream horn tools and baked. It’s then piped with a fluffy, light, lemon-flavored real whipped cream filling.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Puff Pastry – Puff pastry is a type of dough that has been layered with butter and folded into an even number of thin sheets. The folding creates a series of alternating layers, which are then rolled together to create the final product. You can find this in the freezer section of your local grocer.
- Heavy Whipping Cream – Heavy whipping cream is a type of dairy product that is used for making whipped cream. It can also be used as an ingredient in desserts or sauces, and it has many other uses. There are different types of heavy whipping creams, but they all have the same basic ingredients: milk, sugar, and either vegetable fat or butterfat.
- Powdered Sugar – Powdered sugar is a staple in the baking industry. It’s used for many things, but most commonly as a coating on baked goods such as doughnuts and cookies to give them a sweet glaze.
- Amoretti Natural Lemon Artisan Flavor – Amoretti is a small artisan company that specializes in creating natural flavors for the baking world. They have been around for over 100 years and in their time they have created many culinary classics such as lemon extract which is what we’re taking a look at today.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Cream Horn Tin-Plated Molds – A metal horn-shaped tool in which the puff pastry is wrapped around to create a horn shape as it bakes.
- Pastry cutting wheel – To cut the puff pastry into strips.
- Pastry board – To cut the puff pastry on.
- Nonstick Baking Tray – To bake the cream horns on.
- Piping bag – To hold the prepared lemon whipped cream.
- Large Star Tip – To pipe the filling into the cream horns.
- Stand or Hand mixer – To whip the real whipped cream filling.
- Kitchen Towel – To help remove cream horn molds.
How to Wrap Cream Horns Using Molds
These nifty little cone-shaped, metal kitchen gadgets can make it easy to prepare these delicate, yet satisfying pastry treats. They come in several sizes so that you have the perfect shape for your occasion! The ones featured are 5″ and have a diameter of 1.4″.
- Lightly grease each cream horn mold with nonstick spray, butter, or shortening.
- Roll out puff pastry and cut it into strips that are 3/4″ wide.
- Wrap the end of the strip around the point of the cream horn mold, and spiral the dough up and around it continuously wrapping it to make a horn shape. Do not go all the way to the wider edge of the mold like I did. Leave at least 1/4″ of metal showing. It will make removing these easy!
- Wrap each mold until all puff pastry is used. Place puff pastry wrapped molds 2″ apart on a parchment-lined, large baking sheet.
- Bake for 12 minutes at 400 degrees Fahrenheit or until puff pastry is golden brown, and puffy.
- Once done, allow the puff pastry to cool for 10 minutes before removing them from the horns.
In my experience, using a thin kitchen tea towel to firmly grasp the metal horn mold while gently pulling away with your hand cupped over the pastry is the best removal method. If your horn feels stuck, gently squeeze the flexible mold by placing your finger on the top and bottom of the wide opening and squeeze down. This will help the pastry remove from the cone. If you use nonstick spray, you should not have an issue.
Lemon Real Whipped Cream
In a large mixing bowl or stand mixer with the whisk attachment, add heavy whipping cream, Amoretti Artisan Natural Lemon Flavoring, and powdered sugar. Whisk on medium speed for 3-5 minutes or until soft, fluffy peaks form. Add filling to a large piping bag with a star tip.
Once all pastries are hallowed and cooled fill them using the pastry bag and star tip. Sprinkle with powdered sugar and serve. These do need to be refrigerated if they are not going to be enjoyed right away.
How to Make Cream Horns with Ice Cream Cones
If you do not have cream horn molds on-hand, you can use aluminum foil wrapped sugar cones. Simply wrap pointed sugar cones with foil and wrap puff pastry around it the same way you would a traditional mold.
If you want to store your Cream Horns, just follow these easy steps.
I have a clever way to freeze your cream horn shells. I know you don’t want them freezing together, so the best tip is to freeze empty shells on a wax paper-lined baking sheet for 3 hours. Then, wrap each one in aluminum foil or plastic wrap and place them in an airtight freezer container or bag. This will help keep them from sticking together when they’re frozen solid! Just be sure NOT to place anything heavy on them which will crush them. Since they absorb freezer odors, I recommend only freezing them for up to one week.
To refresh the texture of these horns, bake them once thawed for 1-3 minutes in a 300 degree preheated oven to get them a bit crisp.
At this time, I do not recommend freezing these filled with cream as it will curdle when thawed from the freezer.
These cream horns will last up to 2 days for best taste when stored in an airtight container in the refrigerator. Be sure to keep them wrapped tightly because they easily absorb any food odors in the refrigerator.
More Puff Pastry Recipes to Try
- Peaches and Cream Puff Pastry
- Chocolate Raspberry Cream Puffs
- Pistachio Cream Puffs
- Snowflake Cream Puffs
- Homemade Cream Puffs
Follow the recipe below to make Lemon Cream Horns! This recipe makes 16 SERVINGS, but you can adjust the recipe card for other serving sizes.
Lemon Cream Horns Recipe
- cream horn molds
- baking sheet
- parchment paper
- cutting board
- Piping Bag
- Star Tip
- oven (adjusted to the center rack position)
- pastry wheel
- kitchen towel
- Rolling Pin
- nonstick baking spray
- standmixer with whisk attachment
- 17.6 ounces puff pastry thawed in the refridgerator until workable
- 2 tablespoons powdered sugar
- 1 tablespoon all-purpose flour for rolling out the dough
- 1 teaspoon Amoretti Artisan Blend Lemon
- ½ cup powdered sugar
- 16 ounces heavy whipping cream
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Spray the cream hold molds with nonstick baking spray; set aside.
- Line a baking sheet with a little sprinkle of flour. Sprinkle some additional flour on your rolling pin. Unfold and gently roll out the pastry dough into a large rectangle. Using a pastry wheel, cut ¾ inch strips in the dough.
- Wrap dough strips around the greased cream horn molds. Do not go all the way up to the toopof the mold because it will be very hard to remove the dough–just ask me! I suggest leaving at least ½ inch free.
- Position wrapped cream horn molds at least 2 inches apart. Bake for 17-19 minutes or until cream horns are puffy, golden brown, and feel crispy on the outside.
- Allow the horns to cool for 5 minutes before removing them from the molds using a kitchen towel. If you struggle these mold are adjustable. Simply squeeze the mold to release it gently. Once they are all removed, allow the shells to cool for 10 additional minutes.
Lemon Cream Filling
- Add the lemon flavoring, cream, and powdered sugar to the stand mixer. Whisk on high for 3-6 minutes or until stiff, firm peaks form. Once this happens turn off the stand mixer.
- Add cream mixture to your prepared piping bag with a star tip. Fill cream horns, and repeat until done. Sprinkle filled horns with powdered suagr, and enjoy! Refrigerate any leftovers.