Candy Cane Cream Pastries

• 1 package frozen puff pastry, thawed according to package instructions
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons peppermint extract
• 1 egg
• 1 teaspoon water
• 10 mini candy canes, crushed in wrappers

1. Preheat oven to 400 degrees.
2. Use candy cane cookie cutter (or capital J) to cut out candy cane pastries from thawed puff pastry.
3. Transfer to parchment paper-lined baking sheet. Brush with egg whisked with 1 teaspoon water.
4. Bake in preheated oven for about 12 minutes, until golden brown. Let cool completely.
5. Use electric mixer to beat heavy cream into soft peaks. Add powdered sugar and peppermint extract and beat until combined. Fold in 5 crushed candy canes.
6. Transfer Candy Cane Cream into pastry bag fitted with large star tip.
7. Use serrated knife to slice cooled Candy Cane Pastries in half horizontally.
8. Pipe Candy Cane Cream over Candy Cane Pastry bottoms, then top with Candy Cane Pastry tops and pipe additional Candy Cane Cream on top.
9. Sprinkle each with remaining crushed candy canes. Serve and enjoy!

*You could prep the Candy Cane Puff Pastries and Candy Cane Cream ahead of time, but I wouldn't assemble them too far in advance to prevent them from getting soggy.