Chocolate Peppermint Cream Cheese Cream Horns

• 1 (15 oz.) package premade frozen puff pastry, thawed
• 1 egg
• 1 tsp. water
• 1/3 cup plus 2 Tbsp. granulated sugar
• 1 cup semi-sweet chocolate chips
• 1/4 cup crushed hard peppermint candies or candy canes
• 1 cup heavy whipping cream
• 1 tsp. vanilla
• 1 (8 oz.) package PHILADELPHIA Cream Cheese, softened
• 2 tsp. peppermint extract

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.

pastry, egg, water, sugar, semisweet chocolate chips, peppermint, heavy whipping cream, vanilla, philadelphia cream cheese, peppermint

Taken from www.kraftrecipes.com/recipes/chocolate-peppermint-cream-cheese-cream-horns-186619.aspx (may not work)