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### Instructions:
**Step 1: Prepare the pastry**
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheet on a lightly floured surface. If the sheet is large, you can cut it into smaller strips (about 1-inch wide). If you’re using pre-made pastry, ensure it’s thawed if frozen.
– Lightly grease your cream horn molds or use a baking sheet lined with parchment paper.
– Roll the pastry strips around the molds, starting from the wide end. Make sure they are slightly overlapping as you roll, creating a nice spiral pattern.
– Brush the tops of the rolled pastry with a beaten egg to give them a beautiful golden color once baked.
– Sprinkle a small amount of sugar on top of each pastry for extra sweetness and crunch (optional).
– Place the prepared molds on a baking sheet and bake in the preheated oven for 12-15 minutes or until the pastry is puffed up and golden brown.
– Remove from the oven and allow them to cool completely before carefully removing the pastry shells from the molds.
**Step 2: Make the cream filling**
– In a mixing bowl, beat the heavy cream until soft peaks form.
– In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, lemon juice, and peppermint extract, and continue to beat until fully combined.
– Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. If you want an extra minty kick, add finely chopped fresh mint at this stage.
– Transfer the cream filling to a piping bag or a resealable plastic bag with the tip cut off for easy filling.
**Step 3: Assemble the cream horns**
– Once the pastry shells are completely cool, carefully pipe the lemon and peppermint cream filling into the hollow center of each horn. Fill them generously for a creamy, indulgent bite.
– After the cream filling is in place, sprinkle the top of each cream horn with crushed peppermint crisp chocolate or finely crushed peppermint candies for a festive crunch and a burst of peppermint flavor.
**Step 4: Garnish and serve**
– If desired, garnish the horns with a small mint leaf for a pop of color and extra freshness.
– Serve immediately, or refrigerate until ready to serve. These cream horns are best enjoyed fresh but can be stored in an airtight container for a couple of days.
### Tips for Success:
– **Fresh mint option:** If you love mint, finely chop fresh mint leaves and incorporate them into the cream filling for a more intense mint flavor. This adds a lovely natural minty freshness.
– **Peppermint crisp chocolate:** If you can’t find peppermint crisp chocolate, you can use any peppermint-flavored chocolate or finely crush regular peppermint candies or chocolate mints for the garnish.
– **Make ahead:** You can make the puff pastry shells ahead of time and store them in an airtight container. Prepare the cream filling just before serving to maintain the best texture.
– **Substitutions:** If you want a dairy-free option, you can swap out the cream and cream cheese for coconut cream and dairy-free cream cheese.
### Why You’ll Love These Lemon & Peppermint Crisp Cream Horns:
– **Refreshing flavors:** The bright, zesty lemon paired with the cool, minty peppermint makes for a unique and refreshing combination that’s perfect for any season.
– **Elegant and fun:** These cream horns are both visually stunning and delicious, making them perfect for any occasion—whether you’re hosting a holiday gathering or a simple afternoon tea.
– **Crunchy and creamy:** The crisp, flaky pastry shell contrasts beautifully with the smooth, rich cream filling, and the peppermint crisp topping adds the perfect amount of crunch.
These *Lemon & Peppermint Crisp Cream Horns* are sure to be a showstopper at your next event. Light, creamy, and bursting with refreshing flavors, they offer a unique twist on the classic cream horn that your guests will love. So, treat yourself and your loved ones to these beautiful, indulgent desserts—you’ll be glad you did!
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