Cream Horns Recipe

225 g/8 oz puff pastry (paste), thawed if frozen
A little milk
Caster (superfine) sugar, for sprinkling

Raspberry jam (conserve)
150 ml double (heavy) or whipping cream, whipped
A few raspberries, to serve (optional)

Method:

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

Brush with milk and sprinkle with caster sugar. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 20 minutes until crisp and golden. Allow to cool slightly, then carefully remove the fins. Cool on a wire rack. Put 10 ml/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.