Cornucópias with Lemon Cream

Get the pastry cone molds here.

1. Boil 1 cup of milk with half the sugar and the lemon peel.
2. 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.
3. Pour the hot milk into the mixture stirring constantly.
4. Bring to a boil until it is thick.
5. Remove the lemon peel from the preparation and transfer the mixture to another container.
6. 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.
7. Preheat the oven to 200ºC or 400ºF.
8. Cut the puff pastry rectangle in 2 to 3cm strips in a lengthwise direction.
9. Grease the pastry cone molds with oil. 
10. Roll the pastry around the molds, overlapping a little.
11. Place the cone molds on a tray lined with non-stick vegetable paper, with the top facing down and bake until golden brown.
12. Remove from the oven and while still warm, unmold the pastry from the molds but be careful.
13. Place previously prepared cream in a pastry bag with a mouthpiece and fill the cones.
14. Arrange the cornucopias on a serving plate and sprinkle with cinnamon and powdered sugar to taste.

Recipe & Photo Credit: sobremesasdeportugal.com *