Lemon Cream Horns Recipes

MOM'S CREAM HORNS

Steps:

• Preheat oven to 400 F.
• Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
• Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
• Place them onto a greased pan.
• Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• Beat softened cream cheese until smooth and creamy in texture.
• Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens.
• Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
• Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
• Fill a decorating bag and Wilton 32 attachment with cream halfway (it's easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
• Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit to refrigerate part.

LEMON CREAM HORNS RECIPE

Steps:

• 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.