Creamed-filled Horns Using Basic Pie Crust Mix

INGREDIENTS

INSTRUCTIONS

Softened  *And/or chopped nuts    Stir 1/4 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 cloth-covered 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
heavy-duty aluminum foil into twelve 6-inch 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  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

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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 73
Total Fat: 8.5g
Cholesterol: <1mg
Sodium: 50.4mg
Potassium: 16.4mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: <1g
Protein: <1g