Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

This is a delicious dessert everyone will love. With less sugar than store-bought, it's also a smarter choice. The cream filling is like a sweet heavenly cloud. You won't be able to eat just one. Be sure to bring the recipe with you to parties because everyone will want it!

Recipe Summary

15 mins
15 mins
50 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.

  • Bake in the preheated oven until golden brown, about 12 minutes.

  • Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.

  • Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.

  • Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

Cook's Note:

If you don't have conical horn molds, you can use aluminum foil rolled into molds. Be careful when removing the foil not to tear the pastry. Also, if you don't have a piping bag, I use a sandwich bag with a corner snipped off. Both of these work for me.

Nutrition Facts

441 calories; protein 4.8g; carbohydrates 35g; fat 31.3g; cholesterol 20.8mg; sodium 165.5mg. Full Nutrition