Cream Horns Recipe
Ingredients
| Puff Pastry | ||
| Egg white | ||
| Sugar | ||
| Whipped cream or Cream Filling | ||
Directions
1. Prepare the Puff Pastry and roll it in a long rectangular piece, 1/8-inch thick. Cut in strips 3/4-inch wide and shape into horn forms, having the edges overlap. Place on a baking sheet.
2. Bake in a Hot oven, 450° F., 10 to 15 minutes, until well puffed and lightly browned.
3. Beat the egg white slightly with 1 teaspoon water. Brush each horn with the mixture and sprinkle with sugar. Return the horns to the oven, lowered to Moderate, 350° F., and continue baking about 15 minutes more. Remove and cool on the cake rack.
4. When thoroughly cooled, fill with flavored and sweetened whipped cream or Cream Filling.
5 Packaged vanilla or lemon pudding mixes may be used.
2. Bake in a Hot oven, 450° F., 10 to 15 minutes, until well puffed and lightly browned.
3. Beat the egg white slightly with 1 teaspoon water. Brush each horn with the mixture and sprinkle with sugar. Return the horns to the oven, lowered to Moderate, 350° F., and continue baking about 15 minutes more. Remove and cool on the cake rack.
4. When thoroughly cooled, fill with flavored and sweetened whipped cream or Cream Filling.
5 Packaged vanilla or lemon pudding mixes may be used.
Chef
