• Preheat oven to 400°F. Line a large baking sheet with parchment paper. Spray the cream hold molds with nonstick baking spray; set aside.
• Line a baking sheet with a little sprinkle of flour. Sprinkle some additional flour on your rolling pin. Unfold and gently roll out the pastry dough into a large rectangle. Using a pastry wheel, cut ¾ inch strips in the dough.
• Wrap dough strips around the greased cream horn molds. Do not go all the way up to the toopof the mold because it will be very hard to remove the dough--just ask me! I suggest leaving at least ½ inch free.
• Position wrapped cream horn molds at least 2 inches apart. Bake for 17-19 minutes or until cream horns are puffy, golden brown, and feel crispy on the outside.
• Allow the horns to cool for 5 minutes before removing them from the molds using a kitchen towel. If you struggle these mold are adjustable. Simply squeeze the mold to release it gently. Once they are all removed, allow the shells to cool for 10 additional minutes.

Lemon Cream Filling

• Add the lemon flavoring, cream, and powdered sugar to the stand mixer. Whisk on high for 3-6 minutes or until stiff, firm peaks form. Once this happens turn off the stand mixer.
• Add cream mixture to your prepared piping bag with a star tip. Fill cream horns, and repeat until done. Sprinkle filled horns with powdered suagr, and enjoy! Refrigerate any leftovers.