Baking Recipes - Cream Horns Recipe

Ingredients

Makes 8

• 250 g/8 oz frozen puff pastry, defrosted

• beaten egg, to glaze

• strawberry jam

• 175 ml/6 fl oz double cream, whipped

To decorate:

• glace cherries, halved angelica

• icing sugar

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Method:

1. Rollout the pastry into a rectangle about 25 x 33 cm/ 10 x 13 inches and trim the edges. Cut into 10 strips 2.5 cm/1 inch wide.

2. Dampen one long edge of each strip with water and wind round a cornet mould, starting at the paint and overlapping the dampened edge. Gently press the edges together.

3. Repeat with the 9 remaining strips and cornet moulds. Place on a dampened baking sheet, cover and chill for 15 minutes.

4. Brush with egg and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15-20 minutes until golden brown. Leave for 5 minutes before carefully removing the moulds. Cool on a wire rack.

5. Spoon a little jam into each horn then pipe in the cream. Decorate with pieces of cherry and angelica and sprinkle with icing sugar.