This time from scratch, not from a block of puff pastry.\u00a0 I used a simple recipe from mojewypieki.com, half a portion, as usual, still have about 12 horns left unfilled.\u00a0 Maybe with creme pat this evening, I think I might be bothered actually!<\/p>\n
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.\u00a0 Filled simply with whipped cream, a few blueberries and sprinkled with pistachios.\u00a0 Can’t say they’re effortless and quick, but worth the work for sure!<\/p>","protected":false},"excerpt":{"rendered":"
This time from scratch, not from a block of puff pastry.\u00a0 I used a simple recipe from mojewypieki.com, half a portion, as usual, still have about 12 horns left unfilled.\u00a0 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 … Continue reading Cream horns, part 2.<\/span>