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Cream Horns

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Ingredients
  Puff pastry/Flaky pastry 1 (Made Using 4 Ounce Flour)
  Raspberry jam 2 Tablespoon
  Sweetened flavored cream 118 1⁄4 Milliliter (1 Gill)
  Chopped pistachio nuts 2 Tablespoon
Directions

Roll pastry out 1/8 in thick and cut into strips 1/2 in wide and 12-14 in long.
Moisten strip with water and wind round the cornet mould from the point upwards, keeping moist surface on the outside.
Finish final overlap on under side of tin and trim neatly.
Allow to stand for 1 hr Place horns on baking-sheet, brush over with egg and milk and place in a hot oven (425° F., Gas 7) until nicely browned and cooked through.
Remove tins and return horns to oven to dry for a few minutes.
When cool, place a little jam in each horn, pipe a rosette of cream on top and sprinkle with nuts.

Recipe Summary

Method: 
Browned
Ingredient: 
Nut

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 957 Calories from Fat 568

% Daily Value*

Total Fat 62 g95.2%

Saturated Fat 25.4 g127.1%

Trans Fat 0 g

Cholesterol 59 mg19.7%

Sodium 190 mg7.9%

Total Carbohydrates 82 g27.4%

Dietary Fiber 4.2 g16.9%

Sugars 40.9 g

Protein 12 g23.5%

Vitamin A 3.3% Vitamin C 2.5%

Calcium 4% Iron 17.8%

*Based on a 2000 Calorie diet

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Cream Horns Recipe