Austrian Cream Horns

For Original Spagatkrapfen cream the butter and eggs together with the salt and cinnamon. Mix in the sour cream and flour and knead. Let the dough rest for 1/2 hour. Roll the dough out approx. the thickness of the black of a knife and then cut it into strips about 4 cm wide.

Place it on the kitchen tool called Spagatkrapfenzange, reverse the tool and immerse it in hot fat (oil or shortening). Fry for 3 minutes then turn the tool over and fry the other side for approx. 2 minutes.

When this confectionery has reached a golden-brown colour, take out the tool and let the Spagatkrapfen fall out onto a tray lined with kitchen towels.

When they are still hot roll them in a bowl filled with the sugar, cinnamon, vanilla mixture.