Desserts Recipes - Cream Horns Recipe

Ingredients

SERVES 8

• 350g/12oz puff pastry

• 1 egg (beaten with 2 tablespoons milk)

• 100g/4oz raspberry jam

• 150ml/1/4pt double cream (whipped with 1/4 teaspoon vanilla essence)

• 25g/1oz pistachio nuts (chopped)

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Method:

1. Roll out the pastry to 3mm/1/8in thick and cut it into strips measuring 1 x 30cm/1/2 x 12in.

2. 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.

3. 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.

4. Remove the moulds from the horns and return the pastries to the oven to dry for a few minutes. Leave to cool.

5. When cool, place a little jam in each horn, pipe a rosette of whipped cream on top, and sprinkle with nuts.