Schillerlocken (a.k.a. Cream Horns)

INGREDIENTS

Pastry:
3 cups flour
2 tsp baking powder
1 tsp salt
3/4 cup Crisco shortening
2 eggs
1 tsp vinegar
Milk

Filling:
1/2 cup sugar
2 1/2 Tbsp flour
3 cups milk
1 tsp vanilla
2 eggs
1/2 cup whipping cream

DIRECTIONS

Prepare the pastry:

Preheat oven to 350-375 degrees F.

Beat eggs in measuring cup. Add the vinegar and enough milk to make 1 cup.

In a large bowl mix dry ingredients, add shortening, make into crumbs, add the liquid and mix.

You will need cannoli or bavarian cream horn forms for this recipe.


Roll the dough out about ¼ inch thick and cut into 1½ inch strips. Wrap the strips around the forms, over lapping a little. Roll the form with dough in sugar and put on parchment lined cookie sheet.


Bake until golden in colour. Allow to cool before filling.



Make the filling:

Mix flour and sugar and slowly add the milk (stirring as you pour in the milk). Cook on medium heat until scalding.

Add some of the scalded milk to the beaten eggs (to temper the eggs). Add egg mixture into the rest of the scald milk and cook till it is thick.

Cool pudding. Fold in the whipped whipping cream.

Put filling in a piping bag and filled baked horns.

NOTE: Pastries can be frozen before or after filling.

This recipe is also linked up to...

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