mini cream horns
By barbara47
0 Picture
Ingredients
- 1 box puff pastry
- metal cones
- 4 oz. cream cheese, softened at room temperature
- 3 tbsp. sugar
- 2 tbsp. lemon juice
- 8 oz. cool whip
- powdered sugar
Details
Servings 60
Level of difficulty Average
Preparation time 30mins
Cooking time 12mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400
Step 2
unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Use a pizza cutter to slice the dough into 30 even strips. Roll each strip out until it is about 2.5 times in length. Wrap the dough around the mold, pushing the dough down to seal it as you go.
Step 3
Place the rolled mold on a baking sheet, with the end side down so it doesn't unwrap or puff up. Bake at 400 for 12 minutes until golden brown. Remove from mold and start the second batch.
Step 4
Once the cream horns are cooled to room temperature, you can pipe in the cream. Beat together cream cheese and sugar until well blended (1 minute on medium speed). Mix in lemon juice until well blended. fold in cool whip until smooth and fluffy.
Step 5
Place filling in a Ziploc bag and pipe 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 and enjoy.
puff pastry cream horns can be made even 3 days ahead, covered and stored in a cool, dry place.
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