- 1 sheet Puff Pastry, thawed
- 3 ounces Raspberries
- 1 Lemon, juiced
- 1 cup Heavy Whipping Cream
- 1 tablespoon Granulated Sugar
- 12 Sugar Ice Cream Cones
Preheat oven to 400°F.
Wrap sugar cones with aluminum foil. Spray with non stick cooking spray.
Roll out puff pastry into a square. Cut 12 3/4-inch wide strips.
Wrap each strip around cone, starting from the bottom rolling up.
Place on baking sheet and bake from 15-20 minutes or until golden brown.
Meanwhile, in small pot add lemon juice and raspberries. Cook over medium heat for 5 minutes. Mash raspberries.
Strain the raspberry sauce and place sauce to cool in refrigerator for 10 minutes.
When pastry is done, carefully remove pastry from cone before the pastry cools or it will stick to your cone.
Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in raspberry sauce. Pipe into horn.
Serve and ENJOY!