Cream Horns

INGREDIENTS

1 packet puff pastry
1 egg white slightly beaten
60 ml strawberry jam
125 ml fresh cream

METHOD

Roll out pastry into rectangular shape to a thickness of 3mm. Cut into strips 2.5 cm wide. Brush these lightly with beaten egg white
Grease cream horn moulds and with damp side inwards turn strips around greased.moulds starting at the pointed end of the mould and making sure that the strips overlaps.
Brush with egg white and place on a greased baking tray
Bake in preheated oven @ 220' for 8-10 minutes until crisp and golden brown allow to cool.
Place 5ml jam inside and fill with whipped cream

INFO & TIPS

Makes 12. Pastry lose their cripness very quickly. To ensure crispness do not make horns more than 2 hrs before needed. Fill at the last minute

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