Pastries Dessert Recipes - Cream Horns Recipe

Ingredients

• 225g/8oz puff pastry, thawed if frozen

• a little milk

• caster sugar, for sprinkling

• raspberry jam

• 150ml/2/3 cup double whipping cream, whipped

• a few raspberries, to serve

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Method:

1. Roll out the pastry thinly and trim to a rectangle 25 x 30 cm/10 x 12 in. Cut into 10 strips, 2.5 cm/1 in wide and 30 cm/12 in long.

2. Wrap a strip of pastry round a cream horn tin, slightly overlapping along the edge, and place on a baking sheet with the end underneath. Repeat with the remainder. Chill for 30 minutes.

3. Brush with milk and sprinkle with caster sugar. Bake in a preheated oven at 220C/425F/gar mark 7 for about 20 minutes until crisp and golden. Allow to cool slightly, then carefully remove the tins. Cool on a wire rack.

4. Put 10ml/2 tsp jam in the base of each and fill with piped or spooned whipped cream. Place on serving plates and add a few fresh raspberries to the side of each horn, if liked.