Instructions: *Softened
**And/or chopped nuts Stir 1/4 cup water into Pie Crust Mix and cream of tartar until mix is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered 1/3 over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap. Refrigerate at least 8 hours. Cut double thickness heavy-duty aluminum foil into twelve 6-inch squares. Fold squares into triangles; roll into cone shapes, 1 1/2 inches in diameter at open ends. Fold edges over tops to make firm. Roll pastry into rectangle, 14x12 inches; cut into strips, 14x12 inch. Wrap each strip, spiral fashion, around foil cone, beginning at narrow end. Overlap each row about 1/8 inch; do not extend strips beyond open ends of cones.

Moisten ends of strips; pinch to seal. Heat oven to 400. Mix egg white and 2 tablespoons water; brush over horns. Sprinkle with sugar. Place horns seam sides down on ungreased baking sheet. Bake until golden, 10 to 12 minutes. Cool slightly; remove from baking sheet. Cool completely; remove foil cones gently. Fill horns with sweetened whipped cream. Garnish with grated chocolate. 12 Horns.

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