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    Home » Recipes » Desserts

    Lemon Cream Horns

    Published: Mar 27, 2021 · Modified: Mar 28, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Lemon Cream Horns with puff pastry and lemon custard filling, a super easy dessert to make at home without the horn moulds. It's quick and the lemon kick makes this dessert perfect for Easter too. 

    A pile of 5 lemon cream horns on a white plate

    The term horns might be a bit confusing when it comes to a dessert, but it's just some pastry strips wrapped around a metal horn and baked until golden. They are then filled with a delicious cream to make this popular sweet treat that is a family favourite.

    If you do happen to have the horn moulds, that's perfect, otherwise you can make your own horns using kitchen foil. My horns were not made on a mould either, and while the foil ones are not perfect, they surely are handy.

    The common filling for the horns is the vanilla cream or custard, but any flavours can be added too. For my lemon cream I used lemon zest and lemon extract, and the taste was divine. I added some yellow food colouring, although that's entirely optional, no need to buy some specially for this recipe, the taste will still be the same.

    Alternatively, you can go for other flavours like orange, mint, strawberry, chocolate, coffee and the list is endless. Or just go for the traditional version of the simple, yet delicious vanilla flavour.

    Jump to:
    • HOW TO MAKE THE LEMON CREAM FILLING
    • HOW TO MAKE THE PUFF PASTRY HORNS
    • HOW TO ASSEMBLE THE CREAM HORNS
    A pile of 5 cream horns on a white plate with decorations in the background

    HOW TO MAKE THE LEMON CREAM FILLING

    My lemon cream has been tweaked from a vanilla cream that I used for the yummy Chocolate Eclairs Recipe. This cream works wonderfully well here: it's thick enough not to make a mess, but still the right consistency to fill the horns well. There is nothing more frustrating that horns with not enough cream, and not filled till the very end.

    • pour half of the milk into a pan set over a medium heat
    • add the sugar to it, and let to simmer for the sugar to dissolve
    • the other half will be mixed with the flour - whisk well to avoid lumps forming, if that happens, pass the mixture through a sieve to get rid of the lumpy bits
    • add the flour mixture to the sugar one, together with the lemon zest and lemon extract
    • whisk well until the mixture thickens into a cream
    • leave to cool for 5-10 minutes, then add the cubed butter and yellow food colouring, and mix well to incorporate them
    • allow the cream to cool completely
    Collage of 7 photos to show how to make the lemon cream for the cream horns

    HOW TO MAKE THE PUFF PASTRY HORNS

    Puff pastry works the best with this recipe - it's flaky and golden, and very easy to work with too. Especially if you use ready-rolled puff pastry. Alternatively, the puff pastry block is as good, just roll it to the desired thickness and length. To make the horn moulds:

    • cut the kitchen foil to a length of approximately 20x20 cm, (8x8 inches)
    • hold it in half, then half again, then roll it into a cone
    • cut the puff pastry into strips of 2 cm wide, and 15-20 cm long
    • starting from the bottom up, roll the strips around the cone making sure there are no gaps in between  - for a stronger cone, you can wrap the foil around some ice cream cones, or some paper cons, but mine worked fine just like that
    • bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit)  for 20 minutes until golden
    • leave to cool completely, then remove the moulds carefully
    A collage of 4 photos to show how to make the puff pastry horns for the cream horns

    HOW TO ASSEMBLE THE CREAM HORNS

    It is crucial for both pastry and cream to be completely cooled off before assembling, otherwise the cream will make a proper mess. Simply add the cream to a piping bag fitted with a star nozzle, and fill the horns well.

    Sprinkle with icing sugar for a nicer touch, but you can also leave them just as they are. Store the horns in a cool place, and consume within 2 days.

    And that's all, a simple dessert to make, but divinely delicious, and perfect for any celebration. Happy Spring!

    Cream horns on a white plate

    If you’ve liked my LEMON CREAM HORNS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    A white plate with 4 lemon cream horns piled up
    Print
    Lemon Cream Horns
    Prep Time
    15 mins
    Cook Time
    20 mins
    Cooling Time
    1 hr
    Total Time
    1 hr 35 mins
     

    Lemon Cream Horns with puff pastry and lemon custard filling, a super easy dessert to make at home without the horn moulds. It's quick and the lemon kick makes this dessert perfect for Easter too. These cream horn can be made with any filling of your choice, either vanilla, orange or anything else that you fancy.

    Course: Dessert
    Cuisine: International
    Keyword: easter desserts
    Servings: 7 horns
    Calories: 418 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 ready-rolled puff pastry
    • 2 cups milk
    • ⅔ cups sugar
    • 80 g butter (⅓ cup)
    • 7 tablespoon flour
    • 1 teaspoon lemon extract
    • zest from one lemon
    • 1 teaspoon yellow food colouring
    • kitchen foil to make the horns
    • icing sugar for decorating
    Instructions
    1. To make the cream, pour half of the milk into a pan set over a medium heat.

    2. Add the sugar and leave to simmer for 2-3minutes for the sugar to dissolve.

    3. Mix the other half of milk with the flour, whisking well to avoid lumps forming.

    4. Pour the flour mixture over the sugar mixture together with the lemon zest and extract, and whisk well until you get a thick cream.

    5. Remove from the heat, and allow it to cool for 5-10 minutes.

    6. Cut the butter into cubes, and add it to the cream, mixing well to incorporate it.

    7. Leave the cream to cool completely.

    8. To make the horns, cut the puff pastry into strips of about 2cm wide, and 15-20cm long.

    9. Cut the kitchen foil into a square of 20x20cm.

    10. Fold it in half, then half again, and roll it into a cone.

    11. Starting from the bottom up, roll the pastry strips around the cone, making sure there are no gaps in between.

    12. Repeat to make 7 horns.

    13. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15-20 minutes until golden.

    14. Remove from the oven and leave to cool completely, then remove the moulds carefully.

    15. Put the cream into a piping bag fitted with a star nozzle, and fill the horns.

    16. Sprinkle with icing sugar.

    Nutrition Facts
    Lemon Cream Horns
    Amount Per Serving
    Calories 418 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 11g55%
    Trans Fat 1g
    Cholesterol 32mg11%
    Sodium 199mg8%
    Potassium 125mg4%
    Carbohydrates 44g15%
    Fiber 1g4%
    Sugar 23g26%
    Protein 6g12%
    Vitamin A 399IU8%
    Calcium 86mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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