Cream horns
Preparation Time: 2 hours
Cook Time: 8 - 10 minutes
Serves: Makes about 18
These puff pastry cream horns are easy and impressive for any special occasion!
Ingredients
1 quantity (about 600 g) puff pastry OR quantity (650 g) flaky pastry
100ml About (130 g) strawberry or smooth apricot jam
125ml fresh cream, whipped
1 extra-large egg white, beaten
Method
- Roll out pastry on a lightly floured surface, into a rectangular shape, to a thickness of 3 mm. Cut into strips of 2.5 cm wide and 34 cm long. Dampen lightly with a little water.
- Grease ream horn moulds and turn strips around greased moulds, starting at pointed end of mould and making sure that strips overlap.
- Brush with egg white and place on a greased baking tray. Bake in a preheated oven at 220 °C for 8 - 10 minutes until golden brown and crisp. Allow to cool.
- Place 5 ml jam inside and fill with whipped cream.
