Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Hold on I'm in the middle of typing out my Gran's Swedish cream horn recipe. It's very good, but different from Zena's recipe. Now you can have 2 recipes to try. Donna --- Valerie Cropsey <fantsybeads wrote: > WOW! Thanks so much for the recipe, I never thought > that someone would have really mades this! You all > are the coolest! > > Val > zena <zenbakerwoman wrote: > I've made these serveral times. > > Cream Horns > > 1 sheet frozen puff pastry, thawed > 1 egg > 1 teaspoon water > Powdered sugar in a shaker > 1 cup cream, whipped > 1 tablespoon sugar > Fresh fruit such as peach slices, kiwi, > strawberries, blueberries > > > Grease 8 cream horn metal cones. Cut the puff pastry > into 1/2-inch wide strips. Starting at the point of > the cone, wind the pastry around the cone, > overlapping the layers slightly to cover the cone > with a spiral of pastry. Freeze in an airtight > container. Preheat oven to 400 degrees F. When ready > to bake, whisk the egg with the water and lightly > brush the pastry with the egg wash. Shake powdered > sugar all over the surfaces and place them, seam > side down on a parchment paper lined sheet pan. Bake > for about 20 minutes or until golden brown. Let cool > on the cones. Then remove and fill the cornucopias. > Whip the cream with the 1 tablespoon sugar until > stiff, then chill it. Cut up the fruit. Pipe whipped > cream into the pastry to fill in, then place it on a > dessert plate. Garnish the cornucopia with cascading > cut up fruit, then dust with powdered sugar. > Notes about the recipe: You can also fill these with > custard and fruit. > > > > Groups are talking. We & acute;re listening. Check out > the handy changes to . > > [Non-text portions of this message have been > removed] > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 Donna Thank you so much for the Grandma's recipe! Its all good, I can not wait to try everyones and I will have to let you all know how it turns out! Val Donnalilacflower <thelilacflower wrote: Hold on I'm in the middle of typing out my Gran's Swedish cream horn recipe. It's very good, but different from Zena's recipe. Now you can have 2 recipes to try. Donna --- Valerie Cropsey <fantsybeads wrote: > WOW! Thanks so much for the recipe, I never thought > that someone would have really mades this! You all > are the coolest! > > Val > zena <zenbakerwoman wrote: > I've made these serveral times. > > Cream Horns > > 1 sheet frozen puff pastry, thawed > 1 egg > 1 teaspoon water > Powdered sugar in a shaker > 1 cup cream, whipped > 1 tablespoon sugar > Fresh fruit such as peach slices, kiwi, > strawberries, blueberries > > > Grease 8 cream horn metal cones. Cut the puff pastry > into 1/2-inch wide strips. Starting at the point of > the cone, wind the pastry around the cone, > overlapping the layers slightly to cover the cone > with a spiral of pastry. Freeze in an airtight > container. Preheat oven to 400 degrees F. When ready > to bake, whisk the egg with the water and lightly > brush the pastry with the egg wash. Shake powdered > sugar all over the surfaces and place them, seam > side down on a parchment paper lined sheet pan. Bake > for about 20 minutes or until golden brown. Let cool > on the cones. Then remove and fill the cornucopias. > Whip the cream with the 1 tablespoon sugar until > stiff, then chill it. Cut up the fruit. Pipe whipped > cream into the pastry to fill in, then place it on a > dessert plate. Garnish the cornucopia with cascading > cut up fruit, then dust with powdered sugar. > Notes about the recipe: You can also fill these with > custard and fruit. > > > > Groups are talking. We & acute;re listening. Check out > the handy changes to . > > [Non-text portions of this message have been > removed] > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > [Non-text portions of this message have been > removed] > > > > Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Val Hi! Happy to share with you. I had to go find the recipe in one of my old cookbooks with tons of taped in and handwritten recipes. I haven't made these recently because I could eat 1/2 of them all by myself. Enjoy and be creative with the filling. Donna --- Valerie Cropsey <fantsybeads wrote: > Donna Thank you so much for the Grandma's recipe! > Its all good, I can not wait to try everyones and I > will have to let you all know how it turns out! > > Val > > Donnalilacflower <thelilacflower wrote: > > Hold on I'm in the middle of typing out my Gran's > Swedish cream horn recipe. It's very good, but > different from Zena's recipe. > Now you can have 2 recipes to try. > Donna > --- Valerie Cropsey <fantsybeads wrote: > > > WOW! Thanks so much for the recipe, I never > thought > > that someone would have really mades this! You all > > are the coolest! > > > > Val > > zena <zenbakerwoman wrote: > > I've made these serveral times. > > > > Cream Horns > > > > 1 sheet frozen puff pastry, thawed > > 1 egg > > 1 teaspoon water > > Powdered sugar in a shaker > > 1 cup cream, whipped > > 1 tablespoon sugar > > Fresh fruit such as peach slices, kiwi, > > strawberries, blueberries > > > > > > Grease 8 cream horn metal cones. Cut the puff > pastry > > into 1/2-inch wide strips. Starting at the point > of > > the cone, wind the pastry around the cone, > > overlapping the layers slightly to cover the cone > > with a spiral of pastry. Freeze in an airtight > > container. Preheat oven to 400 degrees F. When > ready > > to bake, whisk the egg with the water and lightly > > brush the pastry with the egg wash. Shake powdered > > sugar all over the surfaces and place them, seam > > side down on a parchment paper lined sheet pan. > Bake > > for about 20 minutes or until golden brown. Let > cool > > on the cones. Then remove and fill the > cornucopias. > > Whip the cream with the 1 tablespoon sugar until > > stiff, then chill it. Cut up the fruit. Pipe > whipped > > cream into the pastry to fill in, then place it on > a > > dessert plate. Garnish the cornucopia with > cascading > > cut up fruit, then dust with powdered sugar. > > Notes about the recipe: You can also fill these > with > > custard and fruit. > > > > > > > > Groups are talking. We & acute;re listening. Check > out > > the handy changes to . > > > > [Non-text portions of this message have been > > removed] > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > > protection around > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > > > > Messenger with Voice. Make PC-to-Phone Calls > to the US (and 30+ countries) for 2¢/min or less. > > [Non-text portions of this message have been > removed] Quote Link to comment Share on other sites More sharing options...
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