---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cream Horns
  Categories: Cookies
       Yield: 9 servings
  
     1/2    Basic puff pastry; see
            -recipe
       1    Egg yolk
       1 ts Water
     3/4 c  Whipping cream
       3 tb Powdered sugar
       1 ts Grated chocolate
            Substitute
     1/2 pk Frozen puff pastry (17-1/4
            -oz)
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Roll pastry into a 15- x 9-inch rectangle.  Cut into 9 (15-
   x 1-inch) strips.  Starting at tip of mold, wrap one strip
   around an ungreased 4-inch metal cream horn mold, winding
   strip spiral-fashion and overlapping edges about 1/4 inch.
   Place on lightly greased baking sheet, end of strip down.
   Repeat with remaining strips.  Combine egg yolk and water;
   brush over entire pastry. Freeze 10 minutes. Bake at 425
   degrees for 10 to 12 minutes or until puffed and golden
   brown. Remove from oven, and gently slide molds from
   pastry.  Turn oven off.  Return pastry to oven for 10
   minutes. Remove from oven, and cool completely on a wire
   rack.
   
   Combine whipping cream and powdered sugar; beat at high
   speed of an electric mixer until soft peaks form.  Spoon
   whipped cream into a decorating bag fitted with metal tip
   No. 4B.  Pipe whipped cream into pastry horns.  Sprinkle
   grated chocolate over tops of cream horns.  Chill until
   ready to serve.   Yield:  9 servings.
   NOTE:  One-half (17-1/4-ounce) package frozen puff pastry
   may be substituted for 1/2 recipe Basic Puff Pastry.
  
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