Tea Room Tales & Tidbits
Table of Contents
Lemon Unicorn Horns
While out for a drive and taking a break from our busy tearoom lives, we happened upon a yard sale that was selling enormous amounts of bake-ware. There were lots of cake pans, pie plates, mini tart dishes, chocolate moulds, and something we had never seen before - baking cones! Best find of the day, for certain. We used the baking cones to make small pastries for high tea events and to make larger cones for our ever-popular Lemon Unicorn Horns.
- Lemon Poppy Seed Pastry
- Field Berry Sauce
- Whipped Cream
- Lemon juice (see instructions for amount)
- Granulated sugar in a bowl for coating cones once assembled
- Divide Lemon Poppy Seed Pastry into manageable balls to be rolled out on a well-floured surface.
- Roll out pastry to about 1/8th of an inch thickness and cut into circles using a well-floured pastry cutter. We ended up using the lid of a small pot to make a large enough serving.
- Sprinkle each circle liberally with flour to prevent sticking to pastry cone and wrap the circle around the baking cone. *hint; wet the edges that meet up to stick them together. Keep in mind while forming the pastry to the cones to keep the pastry away from the rim of the baking cones. This will make it easier to remove the pastry from the cones after it is partially cooled.
- Gently press the joined edge to hold.
- Roll assembled pastry cone in a bowl of granulated sugar to cover.
- Place the prepared pastry cone on the baking sheet lined with parchment paper.
- Bake cones in 350 F degree oven for 16 minutes or until slightly golden brown on edges.
- Remove pastry from baking cones once partially cooled.
- Pipe in lemon filling before serving.
- Garnish with field berry sauce and whipped cream.
You will need baking cones for this recipe, however, one could use tart tins instead. For best results, line baking pan with parchment paper to prevent sticking.
