Lemon Raspberry Cream Horn

Name: Lemon Raspberry Cream Horn
Prep time: 15 min
Cook time: 15 min
Ingredients: 4 ounces Neufchatel cheese (or light cream cheese); 1 tablespoon vanilla; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/3 cup raspberries; 12 ounces light whipped cream; 8 sugar ice cream cones; 1 package premade puff pastry dough; 1 egg

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When it comes to dessert, nothing beats something that manages to feel both indulgent and light. In my world, the perfect treat manages to satisfy your sweet tooth without weighing you down. I created this recipe for lemon raspberry cream horn recipe as the answer to those sweet dreams. It takes less than 30 minutes from start to finish!

Bright flavors like lemon and raspberry, combined with the sweet decadence of creamy cheese and whipped cream make this the absolute perfect dessert to ring in spring. They are beautiful, making them a lovely dish to serve for company, or just to enjoy with your family. It's perfect for any upcoming holiday and this homemade version is so much better than store bought!

Why You'll Love These Lemon Raspberry Cream Horns

Fancy or Fun - These little pastries look so neat, and you can choose to leave them plain, decorate with fun, festive sprinkles, or use fruit, powdered sugar, or whatever your heart desires to make them look a bit fancier. Whatever the occasion, you can dress these appropriately.
Come Prepared – You can make these one day ahead and store them in the refrigerator if you want to save a little time

Ingredients For Cream Horns

Neufchatel Cheese – You can use light cream cheese if needed. Neufchatel cheese is more moist, and slightly lower in fat, which will help achieve the fluffy, dreamy texture in these horns, but cream cheese will work too.
Vanilla – Use your favorite vanilla extract. I recommend using real vanilla over imitation. It is a minor swap that makes your desserts taste so much better.
Lemon Zest – While the juice is inside the peel, the peel itself contains the citrus oils, which really bring out the flavor of the lemon.
Lemon Juice – After zesting your lemon, you can juice it. Since we only need 1 tbsp, you can easily squeeze it by hand.
Raspberries – Raspberries are the best! Tangy, slightly sweet, and beautiful to the eye, these magical little berries are rich in anti-aging antioxidants and fiber.
Light Whipped Cream – This is what makes our filling so delightfully fluffy! Heavy cream won't work by the way!
Sugar Cones – The ice cream cones are how you will shape the dough for your horns. They will end up being removed, so the most important thing is that the shape and size are what your want your horns to look like.
Puff Pastry Dough – You should be able to find this in your grocery store, near the butter, or in the frozen desserts section.
Egg – We will need to beat one egg to use a wash for our horns. This helps them get that beautiful golden brown finish.

How to Make Cream Horns With Puff Pastry

Preheat oven to 375 degrees F and line a baking sheet with parchment paper or non-stick cooking spray. In a mixing bowl, combine the Neufchatel cheese, vanilla, lemon zest, lemon juice and fresh raspberries. Cream together thoroughly and place in fridge until needed.
To prepare the cream horn shell start by wrapping each ice cream cone in foil, tucking any excess foil inside the cone.Next lay out puff pastry cut about half inch strips vertically.
Give the foiled cones a light spray with non-stick cooking spray and then proceed to wrap the cones with the puff pastry strips. Start from the bottom of the cone and work your way around to the top, making sure to leave a little room at the top or easy cone removal.
Once your puff pastry is wrapped around the foiled cones, brush the pastry with a whisked egg. Bake for 12-15 minutes. Once cooked, remove cream horn shells from pan and cool.
Once cooled remove foiled cones from puff pastry shell and prepare pastry bag with round tip. Fill pastry bag with the whipped mixture and begin to fill cream horn shells.
Roll the outside of the top of the cream horn with sprinkles and enjoy chilled or right away! Garnish with fresh fruit or a dusting of powdered sugar if desired.

Step by Step Instructions

First, create the filling. Place the cheese, vanilla, lemon zest, lemon juice, and fresh raspberries in a mixing bowl. Cream together until completely mixed.

Afterward, fold in whipped cream. Store in the refrigerator.

Next, it is time to make the cream horn mold. Preheat the oven to 375. Line your baking sheet with parchment paper, or spray with cooking spray. Create the mold for your horn shells by wrapping 8 ice cream cones with foil, doing your best to keep the foil as smooth as possible. Tuck excess aluminum foil into the inside of the cone.

Remove sheet of puff pastry dough from its package, and lay on a lightly floured surface. Then cut it into half-inch vertical equal strips.

Lightly spray your foil-covered cones with nonstick spray. Wrap your cones with the strips of dough, starting at the pointed end and going upwards, around the cone. It is best to leave some room at the top of the cone so that it is easy to remove later on.

After wrapping all of the cones in dough, whisk your egg and then brush the pastry dough with the egg wash.

Bake pastries for 12-15 minutes until they are just beginning to turn lightly golden brown. Remove them from the oven and then move them to cool on a wire rack.

Allow pastry horns to cool completely before gently removing the foiled cones from inside.

Prepare a pastry piping bag with a round tip, and fill with the filling mixture from the refrigerator. Pipe the filling into the pastries.

Once filled, you can choose how you would like to garnish your horns. Roll the outside edges in colorful sprinkles and garnish with fresh fruit or a dusting of powdered sugar. Enjoy immediately, or chill for up to one day.

Cook's Tips

Unfilled shells can be frozen for up to three months and baked at 375 degrees to reheat and crisp.
When choosing your lemon, it is best to opt for an organic lemon. Non-organic lemons will likely be coated in wax, which can make zesting more challenging.
Soak your lemon in baking soda and cool water for 15 minutes to clean before use.
If you do not have a zester, you can use a cheese grater to zest your lemon.
Try to keep your foil relatively smooth when wrapping the cones. Too many bumps can make it more difficult to remove later on.

FAQ:

How do you make cream horns from scratch?

Puff pastry is a laminated dough. You can buy this from the grocery store and use it to create your horns, bake, and then pipe with your homemade filling.

Do cream horns need to be refrigerated?

Yes. The filling is made from fresh ingredients, and will need to be kept in the refrigerator.

Where did cream horns originate?

While pastries like cream horns have been around for a long time and can be found all over, it seems that the cream horn we are familiar with originated in Austria as a celebratory treat.

Can I freeze cream horns?

You can freeze the shells for up to three months. Reheat at 375 degrees about 10 minutes, until crispy. Cool and fill with fresh whipped filling.

Looking for more tasty treats? Try These:

Hot Chocolate Bombs

Oreo Fluff

Cinnamon Roll In a Mug

No Bake Berry Cheese Cake