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Ingredients
- 250 grams Be-Ro flaky pastry (8oz)
- 1 jam... or filling of your choi
- 1 whipped cream (double cream)
Method
- Roll pastry into an oblong about 2.5mm thick, cut into strips 1 cm wide.
- Moisten 1 edge of each strip and roll round cream horn tin,starting at pointed end and overlapping the pastry slightly.
- place on a wet baking tray and leave to rest for 10-15 mins in a cool place.
- bake in a hot oven 220c.425f for 10-15 mins until crisp and golden, remove tins and return to oven for a few mins to dry out the insides (be careful tins are hot )
- when cold, place filling of your choice in each.
- Fill with whipped cream and sprinkle with icing sugar (confectioners sugar)