Cream horns are a favorite of mine because they are so simple to make! You guys loved these Strawberry Shortcake Cream Horns I made last year so I decided to give them another try!
Raspberries are so easy to find around this time for like half the cost I knew I was going to use them for these horns. I wanted to pair the flavor of raspberry with something and lemon seemed to be the obvious choice! They go so well together!
This summer is definitely moving by quickly for me. We have already done our traveling that we planned for this time of year. Now we are home and back to normalcy after three weeks.
Although I am not sure how normal it was the first 24 hours that we were back home. First my hubby lost his wallet as we were traveling home but thankfully it was found and it is being mailed home to us. Secondly, we found our basement flooded. Thankfully it was a corner that didn’t have any furniture or stuff in it, so it was easy to clean up, but we know we have to get that fixed soon!
Then I was starting to wash our clothes from our trip and on the first load, the washer broke. Bright side is that we get a new washer that we knew we would have to buy eventually just not so suddenly.
Lastly the day we arrived home my hubby was out mowing the grass and the garage was opened. Some kids came by and took two of our girls’ bicycles. I had kept pretty calm up to this point about all of the things that had been happening but I thought I would lose it at this point.
I kept having to tell myself that I just needed to be thankful that nothing major happened on our three day trip home. I kept telling myself that at least we are healthy and stuff will be stuff.
Easier said than done sometimes but this time it was definitely easier to just try to remain positive for my own sanity!
Now that you’ve heard about my week, how about these Lemon Raspberry Cream Horns! I made twelve of them but you could totally make just six and put the rest of your pastry back in the freezer! The cream inside is enough for twelve so go for it! Make them all!
I went light on the raspberry filling that I made to add to my whipping cream because I didn’t want the flavors to be overbearing! It was just perfect! You can taste the raspberry on the first bite and the lemon on the last bite! Completely delicious!
Lemon Raspberry Cream Horns Recipe
- 1 Puff Pastry thawed
- 3 Raspberries
- 1 Lemon juiced
- 1 Heavy Whipping Cream
- 1 Granulated Sugar
- 12 Sugar Ice Cream Cones
- Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with non stick cooking spray.
- Roll out puff pastry into a square. Cut 12 3/4-inch wide strips.
- Wrap each strip around cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Meanwhile, in small pot add lemon juice and raspberries. Cook over medium heat for 5 minutes. Mash raspberries.
- Strain the raspberry sauce and place sauce to cool in refrigerator for 10 minutes.
- When pastry is done, carefully remove pastry from cone before the pastry cools or it will stick to your cone.
- Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in raspberry sauce. Pipe into horn.
- Serve and ENJOY!