Pastries: Coffee Cream Horns by Recipe Cottage

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	Coffee Cream Horns

		Coffee Cream Horns 1/2 pound butter or margarine, well chilled, divided 2 cups plus 2 Tbsp sifted all-purpose flour 1/2 cup ice water 1 Tbsp lemon juice 12 foil-wrapped ice cream cones 1 egg, slightly beaten Coffee Almond Cream Cut 1/4 LB. butter into flour until mixture resembles cornmeal. Add water and lemon juice all at once. Stir with a fork until pastry stays together. Cover; Chill 1/2 hour. Roll out 1/4-inch thick into rectangle 18x12 inches. Cut remaining butter into thin pats; Cover 2/3 rectangle. Fold uncovered third over middle third. Fold opposite end over top. Then fold pastry in thirds crosswise to form a block. Roll out again 1/4-inch thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling, folding, and chilling three more times. Wrap pastry. Chill overnight, or longer. Roll pastry 1/8-inch thick into rectangle 20x12 inches. Cut into 12 inch-wide strips. Brush with water. Wrap each strip, slightly overlapping, around foil-covered cone, starting at point. Brush with egg, chill 1/2 hour. Bake at 450F for 15 minutes. Reduce heat to 350F. Bake 15 minutes or until puffed and golden. Cool on Racks. Remove cones carefully. Before serving fill with Coffee Almond Cream. Coffee Almond Cream Combine 1/2 cup whipping cream, 2 tbsp sugar, and 1 tbsp instant coffee. chill. whip until stiff. fold in 1/3 cup diced almonds.