This time from scratch, not from a block of puff pastry.  I used a simple recipe from mojewypieki.com, half a portion, as usual, still have about 12 horns left unfilled.  Maybe with creme pat this evening, I think I might be bothered actually!

250 g of plain flour, 125 g of cold butter, 125 g of sour cream and a pinch of salt all kitchen aided, rested in the fridge for about an hour and then rolled thinly, wrapped around the horn moulds and baked in 200 degrees for less than 15 minutes, till golden. Deliciously crunchy and delicate.  Filled simply with whipped cream, a few blueberries and sprinkled with pistachios.  Can’t say they’re effortless and quick, but worth the work for sure!