How to make
Sift the flour into a bowl. Add the beaten eggs, yoghurt with the baking soda and oil. Knead a medium-soft dough. Roll it out into a large sheet.
Cut it into 0.2″ (0.5 cm) wide strips, about 12″ (30 cm) long. Wrap them around buttered baking cones and arrange in an oven dish, laid out with baking paper. Bake at 360°F (180 °C) for about 20 min.
Take them out and release them from the forms while still warm. To make the cream, boil 3 1/3 cups (800 ml) of the milk. Pour the rest of the milk, plus the sugar and pudding in a bowl.
Stir and pour this mixture into the boiling milk. Keep stirring until thickened. Leave it to cool a little and add the butter. Stir well and fill the cones with this.
Dip them in the ground walnuts and arrange them upright, so the cream doesn't spill out. It's best to leave the cones overnight to soften.
