Cream Horns

22. Jun, 2016

My Mum has been making these too, for as long as I can remember!

Ingredients

400g puff pastry, 500ml fresh cream, jam(optional), 2 tablespoons sugar, 1 teaspoon vanilla essence, 1 beaten egg, strawberries, icing sugar for dusting, metal horns.

Defrost the pastry and cut out 10-12 strips on the width. Cut each strip in two and roll each strip so that it is long enough to cover the horn. Swirl the pastry around the horn overlapping as you go. Seal the end well. Place the horns on a baking sheet and brush with the beaten egg. Bake at 200degrees Celsius for 15-20 minutes or until puffed up and golden brown. Remove from the oven and set aside to cool. Then carefully slide the pastry off the horn. Place them on a cooling rack to cool completely. Beat the cream with the sugar and essence until it is stiff. Fill the horns with the cream and decorate with fresh fruit or sprinkles or choc chips - or whatever you like. I like to brush the inside of the horn with a little jam or place a small piece of strawberry at the bottom for a tasty surprise!. Dust the horns with icing sugar and serve. Enjoy!