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    You are in: Home / Community Forums / Cooking Q & A / Question:Clothes- Pin- Cookies- (Mini- Cream- Horns)
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    Question:Clothes- Pin- Cookies- (Mini- Cream- Horns)

    Sun Nov 25, 2012 8:35 am
    Newbie "Fry Cook" Poster
    Clothes Pin Cookies (Mini Cream Horns)
    help !!! I have tried 4 times to make the dough for this recipe. It never gets hard enough to roll out. I tried frezzing it and as I start to role it it melts and sticks to everything. It almost behaves like there is too much shortening/liquid and not enough flour. Any hints ? Thank you.
    Chicagoland Chef du Jour
    Sun Nov 25, 2012 8:49 am Groupie
    edit & refer to Dee post

    Last edited by Chicagoland Chef du Jour on Sun Nov 25, 2012 3:33 pm, edited 1 time in total
    Sun Nov 25, 2012 3:29 pm
    Forum Host
    Reading through the recipe you are using for the cream horns, you are actually making a "laminated" dough (basically puff pastry dough) which is very different in texture than a pie crust dough would be!
    A true laminated dough would use butter in between the layers and not shortening - it is the bit of water in the butter (shortening is 100% fat no water in it) that creates steam during baking which is what produces the flaky layers of pastry.

    I would suggest either using a different recipe for puff pastry/laminated dough, or using the frozen puff pastry sheets you can buy at the grocery.

    You could contact the person that posted the recipe just to check if there is an error in the ingredients/measurements. icon_smile.gif

    This recipe works well (you might need to double the dough recipe), keep in mind that all ingredients must be kept chilled when laminating (rolling out) the dough.
    Chicagoland Chef du Jour
    Sun Nov 25, 2012 5:40 pm Groupie
    I did notice that one review used puff pastry dough instead of making it from scratch
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