Cornucópias with Lemon Cream Recipe
Why you will love this Cornucópias with Lemon Cream Recipe
Indulge in the delightful world of Cornucópias with Lemon Cream! These charming pastry cones, filled with velvety lemon cream, are the perfect treat for any occasion. The crispy puff pastry pairs beautifully with the zesty sweetness of the cream, making them simply irresistible. Perfect for impressing guests or enjoying a sweet moment yourself, this recipe brings a touch of elegance to your dessert table!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
Get the pastry cone molds here.
- Boil 1 cup of milk with half the sugar and the lemon peel.
- In a pan, add the remaining sugar with the flour and cornstarch, the remaining milk and mix, then add the egg yolks and mix well.
- Pour the hot milk into the mixture stirring constantly.
- Bring to a boil until it is thick.
- Remove the lemon peel from the preparation and transfer the mixture to another container.
- Cover it with plastic wrap and make sure it sticks to the cream top so it doesn't create a crust and let it cool.
- Preheat the oven to 200ºC or 400ºF.
- Cut the puff pastry rectangle in 2 to 3cm strips in a lengthwise direction.
- Grease the pastry cone molds with oil.
- Roll the pastry around the molds, overlapping a little.
- Place the cone molds on a tray lined with non-stick vegetable paper, with the top facing down and bake until golden brown.
- Remove from the oven and while still warm, unmold the pastry from the molds but be careful.
- Place previously prepared cream in a pastry bag with a mouthpiece and fill the cones.
- Arrange the cornucopias on a serving plate and sprinkle with cinnamon and powdered sugar to taste.
Recipe Tips
Adapted from a Recipe by: sobremesasdeportugal.com *
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use a different type of pastry instead of puff pastry?
Yes, you can use phyllo dough or shortcrust pastry as a substitute for puff pastry. Keep in mind that the texture and flavor will be different; phyllo will be crispier and lighter, while shortcrust will be more tender and crumbly.
How should I store the cornucopias after they have been filled?
It's best to store the filled cornucopias in an airtight container in the refrigerator for up to one day. However, the pastry may lose its crispness. If you want to make them in advance, prepare the cones and the filling separately, then fill just before serving.
What if my cream doesn't thicken properly?
If your cream doesn't thicken, reheat it gently while stirring constantly. If it's still not thickening, you can mix a little more cornstarch with cold milk and add it to the cream on the stove, cooking until it reaches the desired thickness.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - The bright acidity and light effervescence of Vinho Verde complement the richness of the puff pastry and the citrus notes of the lemon cream.
General: Sauvignon Blanc - A crisp and refreshing Sauvignon Blanc enhances the lemon flavors while cutting through the creaminess of the dessert.
Beer
Portuguese: Super Bock - This light lager offers a refreshing balance that pairs well with the buttery pastry and sweet lemon filling.
General: Pilsner - A classic Pilsner provides a clean and crisp backdrop, allowing the dessert's flavors to shine without overpowering them.
Other Beverages
Lemonade: A fresh and zesty lemonade echoes the lemon cream, enhancing the overall citrus experience of the dish.
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