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Paola Lovisetti Scamihorn
Course Dessert, Dolci
Cuisine Italian
Servings 4 servings


  • 230 g 8 oz puff pastry, rectangular roll (size 25×33 cm, 10×13 in))
  • 12 stainless-steel cones for shaping the dough (size 10 cm, 4 in height, 4 cm, 1.5 in diameter)
  • Unsalted butter enough to grease the cones for baking
  • Toasted sliced almonds and powdered sugar enough to decorate
  • Lemon Custard see link above for recipe


  • Preheat the oven to 200 °C (400 °F)
  • First prepare the custard (see link above for recipe)
  • Cut the puff pastry into 12 strips (size 2× 33 cm, 3/4×13 in). Lightly grease the steel cones with some butter. Wrap one strip of puff pastry on each cone
  • Bake the cones on a baking sheet covered with parchment paper. Cook for about 7-8 minutes until the “cornucopie” are lightly browned. Remove and allow to cool. Remove the pastry cones from the steel forms
  • Fill the pastry cones with custard using a pastry bag. Decorate the custard with almonds and sprinkle the “cornucopie” with powdered sugar.


Once filled, they should be eaten within a few hours. Otherwise the dough will lose its crispness.