Ham Horns Recipes

CREAM HORNS

Steps:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

HAM HORNS

Steps:

• Put the flour, salt, sugar and baking powder together and mix.
• Slowly pour the oil in and mix. Add the water by slowly pouring it into the mixing bowl and keep on mixing the whole time to check on how the dough is doing. You might have to add a little flour or water until it looks soft and shiny but does not stick to your fingers when touching.
• Let the dough rest for about 20 minutes. Prepare the filling in the meantime.
• Cut the ham into little pieces (about as big as a fingernail) and mix with the fine chopped onion.
• Blend the cheese spread under it (take your time--first I thought it would not work but it becomes smooth quite in a sudden).
• Spice with salt, pepper and oregano.
• Roll the dough out or flat out little round patties, cut triangles out of it and put 1 spoon filling on the long end of it.
• Roll up and form a horn, watching out that the filling does not fall out. Press the ends together to avoid that.
• Bake your horns at 225° celcius for about 20 minutes or until golden.

HAM HORNS

Steps:

• Form thinly sliced cold boiled ham into cornucopias, fastening edges together with wooden toothpicks.
• Arrange on lettuce leaves.
• Fill with potato salad.