Ingredients
Cream Horns
1 Pkg. (2 sheets) Pepperidge Farm Puff Pastry, thawed Powdered Sugar 1 (8 oz.) tub of cool whip 1 (4 oz.) Pkg. cream cheese, softened at room temperature 3 Tbsp. sugar 2 Tbsp lemon juice
Directions 1. Preheat oven to 400° F/185° C. 2. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Use a cutting tool to slice the dough into even strips. Wrap the dough around bottom half of the UltraPro Cornets, pushing the dough down to seal it as you go. Place the rolled mold on a baking sheet 3. Bake 12 minutes or until golden brown. Let cool before removing cornets. Repeat with remaining dough. Allow to cool before filling. 4. Beat together cream cheese and sugar until well blended (1 minute on medium speed). Mix in lemon juice until well blended. Then fold in cool whip until smooth and fluffy. Place filling in the decorator bag and pipe it into each cream horn, making sure to fill the cone. Hold the bag with an oven mitt so the cream won’t warm up in your hand. Generously dust with powdered sugar 7
