Made in 30 minutes, this cream horn recipe is fun and a light dessert for your family or guests!
Keyword cream horn, easy dessert
Prep Time 15minutes
Cook Time 15minutes
Piping bag or large zip lock
Big round piping tip
Fruit for garnish
4ouncesNeufchatel cheeseor light cream cheese
12ounceslight whipped cream
8sugar ice cream cones
1package premade puff pastry dough
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.
Preheat oven to 75 degrees F and line a baking sheet with parchment paper or non-stick cooking spray.
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.
*Can be make a day ahead and stored in fridge.
*Unfilled shells can be frozen for up to three months and baked at 375 degrees to reheat and crisp.