-
1
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set to the side.
-
2
Unfold one sheet of thawed pastry dough on a lightly floured surface and use a rolling pin to gently smooth out any creases.
-
3
Use a pastry or pizza cutter to cut dough into 1/2-inch-thick strips.
-
4
Repeat for the second sheet of dough.
-
5
Placing the end of one strip at the point of the horn mold, pinch it and begin wrapping the dough around the mold, slightly overlapping the layer before it.
-
6
Pinch the end of one more strip on where the first one leaves off, and wrap until complete, pinching the end into the dough.
-
7
Use two strips for each mold, and continue until all of the strips are gone.
-
8
Place wrapped horns on the prepared cookie sheet and place in the freezer for 10 minutes.
-
9
Just before the freezer time is up, lightly beat together eggs and water to make an egg wash.
-
10
Remove horns from the freezer and brush them with the egg wash. Sprinkle with 2 tbsp of sugar and bake for 20 minutes, until horns are golden brown.
-
11
Remove from the oven and let cool on horn molds for 5 minutes.
-
12
Add chocolate chips to a small bowl and microwave in 30-second intervals, stirring in between, until completely melted.
-
13
Gently grip the pastry in one hand and pinch the mold with the other, and carefully pull them apart.
-
14
Dip mouth of pastry in the melted chocolate and place on wax paper to set.
-
15
Sprinkle with peppermint candy pieces, and do the same thing to all the rest.
-
16
While pastries and chocolate are setting, whip heavy cream and vanilla in a large bowl or stand mixer until stiff peaks form.
-
17
Transfer to a small bowl and set aside.
-
18
Beat cream cheese, ?
-
19
cup sugar, and peppermint extract until light and fluffy, then gently fold in the whipped cream.
-
20
Pipe cream cheese mixture into the cream horns.
-
21
Consume within a few hours or store in the refrigerator for up to 48 hours.
