150ml/1/4pt double cream
(whipped with
1/4 teaspoon vanilla
essence)
25g/1oz
pistachio nuts
(chopped)
Method:
Roll out the pastry to
3mm/1/8in thick and cut it into strips measuring 1 x
30cm/1/2 x 12in.
Moisten the strips with water and wind
each one, overlapping slightly, round a comet mould,
from the pointed end upwards, keeping the moist surface
on the outside. Allow the horns to stand for about 1
hour.
Preheat the oven to 200°C/400°F/Gas mark 6.
Place the horns on a greased baking tray, brush them
with the egg, and bake for
15 to 20 minutes, until
cooked through.
Remove the moulds from the horns
and return the pastries to the oven to dry for a few
minutes. Leave to cool.
When cool, place a little jam in
each horn, pipe a rosette
of whipped cream on top, and sprinkle with nuts.
Desserts Recipes -
Cream Horns
Recipe
