You are here

Rich Cream Horns

admin's picture
Ingredients
  Puff pastry/Null 12 Ounce (350 Gram)
  Egg/Null 1 , beaten (Null)
  Sugar/Null 45 Milliliter (3 Tablespoon)
  Jam/Null 4 Ounce (125 Gram)
For filling
  Double cream/Null 10 Fluid Ounce, stiffly whipped (300 Milliliter)
  Vanilla essence/Null 1 Teaspoon (5 Milliliter)
  Icing sugar/Null 15 Milliliter (1 Tablespoon)
  Milk/Null 30 Milliliter (2 Tablespoon)
Directions

Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 12 long strips, about 2.5 cm./ 1 in.wide.
Brush one side of each strip with water and carefully wind round the outside of 12 greased cream horn tins, overlapping slightly so that there are no gaps.
Transfer the tins to a damp baking sheet, brush with the beaten egg and sprinkle over the sugar.
Set aside for 30 minutes.
Put into the oven preheated to very hot (230°C/450°F or Gas Mark 8) and bake for 20 to 25 minutes, or until golden brown.
Gently transfer to a wire rack to cool.
When cold, remove the tins from the pastry.
Put a tablespoonful of jam into the bottom of the horns.
Beat the filling ingredients together until thick, then spoon into the horns.

Recipe Summary

Method: 
Beating

Rate It

Your rating: None
4.06
Average: 4.1 (20 votes)