Dreamy Lemony Cream Horns
Dreamy Lemony Cream Horns are so light, fluffy and lemony, it is hard to eat just one.
This recipe is made extremely easy by using crescent sheets. I believe this is a new product where Pillsbury does not cut the dough into crescent triangle shapes but leaves the dough as one sheet. That way, you can cut the sheet how you need it. I was able to find this product at my Schnuck’s store. I used cream horn molds I had purchased last Christmas on-line. They are relatively inexpensive. The filling is just a mixture of lemon curd, cream cheese and cool whip. Dreamy Lemony Cream Horns would be the perfect ending to my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Dreamy Lemony Cream Horns:
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- 8 ounce crescent sheet
- 2 ounces cream cheese, softened
- 5 ounces lemon curd
- 4 ounces Cool Whip
- powdered sugar for dusting
- lemon for zesting
Unwrap the crescent sheet onto a cutting board laying horizontally.
Using a pizza cutter, cut strips about one-half inch wide to make about 16 strips.
Starting with the small end of a cream horn mold, wind the dough of one strip up the mold, slightly overlapping as you go.
Bake in your preheated oven according to the package directions until they are lightly browned.
When done, remove from the oven and immediately carefully remove the horn from the mold using gloves or towels.
Meanwhile, cream the softened cream cheese and lemon curd until a smooth consistency is achieved.
Fold in the Cool Whip.
When the horns are completely cooled, fill them with the filling mixture using a pastry bag and tip.
Lightly dust with powdered sugar.
Zest a lemon on top.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!