Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cold water |
| 1½ cup | Pie Crust Mix |
| ¼ teaspoon | Cream of tartar |
| 6 tablespoons | Butter or margarine* |
| 1 \N | Egg white |
| 2 tablespoons | Water |
| \N \N | Sugar |
| \N \N | Sweetened whipped cneam |
| \N \N | Grated chocolate** |
*Softened **And/or chopped nuts Stir ¼ 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 ⅔ of the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered ⅓ over center ⅓. Fold remaining ⅓ 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, 1½ 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 ⅛ inch; do not extend strips beyond open ends of cones. Moisten ends of strips; pinch to seal. Heat oven to 400. Mix egg white and 2 tablespoons water; brush over horns.
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.
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