Danish Cream Cones
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Strawberry jam||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1)In a pan, melt butter and add sugar and flour.
2)Mix until smooth.
3)In another bowl, beat egg whites until stiff and fold into sugar mixture.
4)Take a well-greased baking sheet heat it and drop spoonsful of mixture on it, spacing well apart.
5)Bake only 2 or 3 at a time.
6)Spread each mound into paper-thin oblong about 4" x 5".
7)Bake at 400 degrees for 5 minutes or until deep golden brown.
8)Quickly remove and roll into cones while hot.
9)Fill bottom of cooled cones with strawberry jam.
10)In a bowl, whip cream and fill large ends of cones with whipped cream forced through pastry tube.
11)Serve the Danish cream cones as desired.
Store unused cones in a tightly-covered metal container to prevent softening.