Ingredients:
For the Filling:
- 1 cup fat-free ricotta cheese
- 1/4 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons mini chocolate chips
For the Puff Pastry Horns:
- 1 sheet of light puff pastry, thawed
- Cooking spray
- Powdered sugar for dusting (optional)
Instructions:
For the Filling:
- In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and mini chocolate chips. Mix well until smooth and creamy.
- Adjust the sweetness to your liking by adding more powdered sugar if needed.
- Refrigerate the filling while you prepare the puff pastry.
For the Puff Pastry Horns:
- Preheat the oven according to the puff pastry package instructions.
- Roll out the thawed puff pastry sheet on a lightly floured surface.
- Cut the puff pastry into strips, about 1/2 to 1 inch wide, depending on your preference.
- Wrap each strip around a metal cone or horn-shaped mold, making sure to overlap the layers slightly.
- Place the wrapped cones on a baking sheet lined with parchment paper.
- Lightly spray the wrapped cones with cooking spray to help them brown in the oven.
- Bake according to the puff pastry package instructions or until the horns are golden brown and crisp.
- Allow the pastry horns to cool completely before removing the molds.
Assembly:
- Once the pastry horns are cooled, gently remove the metal cones.
- Fill each horn with the prepared ricotta cream using a piping bag or a small spoon.
- Dust with powdered sugar if desired.