Coffee Cream Horns
Source of Recipe
Internet
List of Ingredients
1/2 LB Butter or margarine, well chilled, divided
2 cups +2 Tbsp sifted all-purpose flour
1/2 cup ice water
1 Tbsp lemon juice
12 foil-wrapped ice cream cones
1 egg, slightly beaten
Coffee Almond Cream*
Cut 1/4 LB. butter into flour until mixture resembles cornmeal. Add
water and lemon juice all at once. Stir with a fork until pastry stays
together. Cover; Chill 1/2 hour. Roll out 1/4-inch thick into rectangle
18X12 inches. Cut remaining butter into thin pats; Cover 2/3 rectangle.
Fold uncovered third over middle third. Fold opposite end over top. Then
fold pastry in thirds crosswise to form a block. Roll out again 1/4-inch
thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling,
folding, and chilling three more times. Wrap pastry. Chill overnight, or
longer. Roll pastry 1/8-inch thick into rectangle 20X12 inches. Cut into
12 inch-wide strips. Brush with water. Wrap each strip, slightly
overlapping, around foil-covered cone, starting at point. Brush with egg,
chill 1/2 hour. Bake at 450F for 15 minutes. Reduce heat to 350F. Bake
15 minutes or until puffed and golden. Cool on Racks. Remove cones
carefully. Before serving fill with Coffee Almond Cream
*Coffee Almond Cream*
Combine 1/2 cup whipping cream, 2 tbsp sugar, & 1 tbsp instant coffee.
chill. whip until stiff. fold in 1/3 cup diced almonds.
Recipe
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