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Cream Horns

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  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

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.

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