Creamed Filled Horns Using Basic Pie Crust Mix

Directions

1. *Softened**And/or possibly minced nuts Stir 1/4 c. water into Pie Crust Mix and cream of tartar till 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 Tbsp. 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. Chill at least 8 hrs. 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 hard. 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; don't extend strips beyond open ends of cones.
2. Moisten ends of strips; healthy pinch to seal. Heat oven to 400. Mix egg white and 2 Tbsp. water; brush over horns. Sprinkle with sugar. Place horns seam sides down on ungreased baking sheet. Bake till golden brown, 10 to 12 min. Cold slightly; remove from baking sheet. Cold completely; remove foil cones gently. Fill horns with sweetened whipped cream. Garnish with grated chocolate. 12 Horns.