- 400 gr. Flour.
- 2 big Eggs.
- 170 gr. Butter.
- 90 gr. Sugar.
- 100 ml. Water (approximately).
- Powdered sugar.
- Grated lemon.
- Sunflower oil.
- 300 gr. Vanilla cream.
- Cone-shaped moulds.
Make vanilla cream according to the previously published recipe.
Place all the ingredients in a Magefesa Bowl Mixtura Mixer but for water, that will be added little by little.
Select speed level number 3 with the mixing hook set until getting an homogeneous dough. Add water when necessary, it can be more or less what is pointed out on the recipe.
Wrap the moulds up with the dough.
Heat the sunflower oil up in a Magefesa Gourmet Skillet, fry the roll horns until brown and leave them draining on an absorbent kitchen towel paper and move the mould away.
Stuff the roll horns with vanilla cream when they are still warm.
Serve with plenty of powdered sugar.