Lemon Cream Horns (Cannoli Puff Pastry)

Lemon Cream Horns (Cannoli Puff Pastry)

Prep time: 25 mins | Bake time: 15 mins | Servings: 8–10 horns

Ingredients

• For the Pastry Horns:
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting
• For the Lemon Cream Filling:
• 1 cup heavy whipping cream
• ½ cup lemon curd (homemade or store-bought)
• ¼ cup powdered sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract

Instructions

Prep Pastry: Roll out the puff pastry sheet slightly on a lightly floured surface. Cut into long, vertical strips (about 1 inch wide).

Wrap & Bake: Wrap each pastry strip spirally around a metal cream horn mold (or foil cone), overlapping slightly. Place on a parchment-lined baking sheet, brush with beaten egg wash, and bake at 400°F (200°C) for 12–15 minutes until puffed and golden brown. Let cool completely before slipping off the molds.

Make Lemon Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the lemon curd and lemon zest until smooth and combined.

Fill & Dust: Transfer the lemon cream into a piping bag fitted with a star tip. Pipe the filling generously into both ends of each cooled pastry horn, then dust heavily with powdered sugar before serving.