Šaumrole

Description
2 dozen Cream Horns



Puff pastry

 * 1 cup (2 sticks) unsalted butter or margarine, softened
 * 3 ½ cup all purpose flour
 * ¾ cup ice water
 * 1 cup (2 sticks) unsalted butter, chilled

Filling

 * 4 egg whites
 * 1 cup sugar
 * 3 tsp fresh lemon juice

Directions

 * 1) Cut soft butter into small pieces.
 * 2) Work butter into the flour using your fingers. Make a well in the center.
 * 3) Add ice water and work all ingredients together to form soft smooth dough.
 * 4) Roll the dough to an oblong shape ½ inch thick. The dough should be evenly thick.
 * 5) Cut cold butter into cubes and arrange evenly on the dough.
 * 6) Fold narrow sides of dough into center.
 * 7) Roll out again to rectangle shape. The butter will mix in with the dough.
 * 8) Fold the dough again and then wrap and put in the refrigerator for 30 minutes.
 * 9) Repeat the same method of rolling, folding and 30 minutes chilling, 4 to 5 times. This is how the puffy layers in the dough are formed.
 * 10) Preheat oven to 375°F.
 * 11) At the final stage, roll out the dough to a ½ – inch thickness, and using a sharp knife, cut long strips about ¼ inch wide.
 * 12) Wrap around the cream horn mold (cannoli molds).
 * 13) Keep baking tray chilled before putting puffed pastry dough on.
 * 14) Bake 15 to 20 minutes or until puffy and golden. Cool before filling.
 * 15) In large bowl, whip egg whites until stiff, gradually adding sugar.
 * 16) Add a few s of lemon juice for flavour.
 * 17) Fill cream horns, using pastry bag.
 * 18) Keep in refrigerator until serving.