Cow Horns

Prepare the Pastry In a large mixing bowl, combine the flour, sugar, and salt for the pastry. Add the cold butter pieces and use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

2.Drizzle the ice water over the mixture and stir with a fork until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Cream Filling In a medium saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks to the sugar mixture and whisk until smooth.

4.Slowly pour the hot milk into the sugar mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract.

5.Transfer the cream filling to a bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled.

Assemble the Cow Horns Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut the dough into triangles, about 5 inches wide at the base and 6 inches long.

7.Place a spoonful of the chilled cream filling onto the wider end of each dough triangle. Starting from the wider end, roll the dough towards the pointed end, forming a horn shape. Place the cow horns on a baking sheet lined with parchment paper.

Bake and Cool Bake the cow horns in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.

Prepare the Glaze In a small bowl, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle the glaze over the cooled cow horns. Serve and enjoy!