Cream Horns

By Bailey1_

Ingredients

• 3 c flour
• 1/2 t salt
• 1 c ice water
• 2 egg yolks
• 2 c cold butter or shortening - or a mixture of both
• Cream Horn Filling
• 1 c Crisco
• 1 c butter (not margarine...)
• 4 c powdered sugar
• 4 t vanilla
• 3/4 c marshmallow creme

Details

Servings 1
Adapted from housewifebarbie.com

Preparation

Step 1

Puff Pastry. Available in your grocer's freezer, purchase sheets of puff pastry and use them in place of the traditional pastry dough. Slicing, wrapping and baking can be accomplished in 30 minutes while you also mix the filling, and with a quick cool-down in the freezer you can have these delicious cookies out the door in under an hour!

2 c cold butter or shortening - or a mixture of both

Combine flour, salt, water and egg yolks. Mix well until a ball is formed. Place on a floured plate, cover with wax paper and refrigerate about 1 hour. Roll out dough to form a rectangle. Spread 1/2 cup of the chilled butter/shortening down the center. Fold over the rest of the dough in envelope fashion so that all edges meet exactly. Press edges slightly to seal in the air. Chill one hour. Follow the same procedure again, permitting an hour chill time. Continue two more times until all the shortening/butter has been used.

Place on a floured plate, cover with wax paper and chill overnight. The next day divide the dough into 3 parts. Work on one part at a time. Roll out each disc to 1/8" thick. Cut into strips about 3" - 4" in length and up to 1" wide. Wind each strip around an aluminum form, overlapping slightly. Bake at 350 degrees for 12 minutes until lightly golden. Cool. Slip off the form. Fill.

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms.