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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 20 |
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I turn refrigerated pie pastry into cute cornucopias to hold a sweet-tart lemon mousse. They're a refreshing dessert for Easter.Carole Bess White, Portland, Oregon Ingredients:
20 ice cream sugar cones |
2 packages (15 ounces each) refrigerated pie pastry |
2 eggs, beaten |
2 tablespoons coarse sugar |
2 envelopes unflavored gelatin |
1 cup lemon juice |
1/2 cup cold water |
2 teaspoons grated lemon peel |
2 packages (8 ounces each) cream cheese, softened |
2 cups confectioners' sugar |
2 cups heavy whipping cream |
fresh mint leaves and lemon peel strips, optional |
Directions:
1. Cover sugar cones with foil; lightly spray with cooking spray. Cut pastry into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
2. Bake at 425° for 10-12 minutes or until golden brown. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
3. Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and water; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved; stir in lemon peel.
4. In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
5. In a small bowl, beat cream until stiff peaks form; fold into lemon mixture. Pipe into pastry cones; garnish with mint leaves and lemon peel strips if desired. Yield: 20 servings.
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