Pepperidge Farm® Puff Pastry Sheets are sprinkled with a combination of cinnamon, walnuts, cloves, ginger and sugar, cut into strips, twisted and shaped into delectable "horns" that are baked until the pastry is golden and the filling is warm.

Ingredients

• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
• 1 egg
• 1 tbsp. water
• 1/2 cup sugar
• 1/2 cup finely ground walnuts
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves

Directions

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Mix the sugar, nuts, cinnamon, ginger and cloves in a small bowl. Brush half of the pastry with the egg mixture and sprinkle with half of the sugar mixture. Fold the other half of pastry over the sugar. Repeat with the remaining pastry, egg mixture and sugar mixture.
• Cut the pastry into 28 (3/4-inch wide) strips. Twist and curl the pastry strips into "U"-shapes and place 2 inches apart on the prepared sheet, pressing down the ends. Brush with the egg mixture.
• Bake for 20 minutes or until golden. Serve with ice cream, chocolate or pumpkin mousse or pastry cream.