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Ingredients
- 1 package pepperidge farm puff pastry (thawed)
- 8 ounces cool whip
- 4 ounces cream cheese (softened)
- 3 tablespoons Sugar
- 2 tablespoons lemon juice
Ingredients
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Instructions
- *Will need cream horn molds for this recipe.
- Unfold thawed puff pastry sheet. Keep second sheet refrigerated until ready to use. Using a pizza cutter, slice the sheet into 30 even strips.
- Roll each strip out until it is about 2 times in length then wrap the dough around the mold. Push the dough down as you wrap to seal it.
- Place the rolled mold on a baking sheet with the end side down and bake at 400 F for 12 min. until golden brown.
- Remove the molds. Cool to room temperature.
- For the cream: beat together 4 oz cream cheese and 3 tbsp. of sugar for 1 minute on medium speed until well blended. Add 2 tbsp. of lemon juice and mix until blended. Fold in 8 oz. of cool whip until smooth and fluffy.
- Fill pastry bag with cream and pipe in the cream into pastry.
- Dust with powdered sugar.
