Cream Horns

Ingredients

• 1 package pepperidge farm puff pastry (thawed)
• 8 ounces cool whip
• 4 ounces cream cheese (softened)
• 3 tablespoons sugar
• 2 tablespoons lemon juice

Instructions

1. 1.

   *Will need cream horn molds for this recipe.

2. 2.

   Unfold thawed puff pastry sheet. Keep second sheet refrigerated until ready to use. Using a pizza cutter, slice the sheet into 30 even strips.

3. 3.

   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.

4. 4.

   Place the rolled mold on a baking sheet with the end side down and bake at 400 F for 12 min. until golden brown.

5. 5.

   Remove the molds. Cool to room temperature.

6. 6.

   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.

7. 7.

   Fill pastry bag with cream and pipe in the cream into pastry.

8. 8.

   Dust with powdered sugar.