Recipe - Creamed-Filled Horns Using Basic Pie Crust Mix

One fourth cup Cold water
1 One half cup Pie Crust Mix
One fourth teaspoon Cream of tartar
6 tablespoon Butter or margarine*
1 Egg white
2 tablespoon Water
Sugar
Sweetened whipped cneam
Grated chocolate**

*Softened **And/or chopped nuts Stir One fourth cup water into Pie Crust Mix
and cream of tartar until mix is moistened and pastry almost cleans side of
bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on
floured clothcovered board. Spread 2/3 of the pastry crosswise with 2
tablespoons of the butter. Fold unbuttered 1/3 over center 1/3. Fold
remaining 1/3 over top, keeping edges even. Repeat rolling, buttering and
folding steps 2 times. Wrap pastry in plastic wrap. Refrigerate at least 8
hours. Cut double thickness heavyduty aluminum foil into twelve
6inch squares. Fold squares into triangles; roll into cone shapes, 1 1/2
inches in diameter at open ends. Fold edges over tops to make firm. Roll
pastry into rectangle, 14x12 inches; cut into strips, 14x12 inch. Wrap each
strip, spiral fashion, around foil cone, beginning at narrow end. Overlap
each row about 1/8 inch; do not extend strips beyond open ends of cones.
Moisten ends of strips; pinch to seal. Heat oven to 400. Mix egg white and
2 tablespoons water; brush over horns. Sprinkle with sugar. Place horns
seam sides down on ungreased baking sheet. Bake until golden, 10 to 12
minutes. Cool slightly; remove from baking sheet. Cool completely; remove
foil cones gently. Fill horns with sweetened whipped cream. Garnish with
grated chocolate. 12 Horns.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip