PASTRIES & VARIATIONS: This is definitely a good way to make use of a home-made puff pastry dough (or a store-bought one) to produce an unusual and delicious dessert.

CREAM HORNS:

 

 

1 quantity of prepared puff pastry, see basic recipe

filling:

    2 cups whipping cream                   

    4 tbsp. icing sugar or to taste

egg wash                                                         

 

12 cream-horn, or cone-shaped moulds

 

 

                                                           

Roll puff pastry out to between approximately 1/4-inch thickness. Brush well with egg-wash. Cut pastry into twelve 1-inch wide strips.

 

Handling pastry by one end, wrap each strip of pastry, with the egg-brushed side facing up, around a mould, starting from the narrow point of the horn or cone, twirling and spiralling around the mould, overlapping the layers slightly, and ending towards the wide end of the mould. Press the end piece into the rest of the pastry strip securely and lay each completed horn, cut-end side down, on a baking sheet. Repeat this process with the rest of the cut pieces, leaving a 2-inch space in between moulds for spreading. Refrigerate pastry for 1 hour before baking. 

 

Preheat over to 400 degrees F.  Sprinkle drops of water all over the baking sheets. Bake pastry for 10 to 12 minutes, or until puffed and golden. Cool in the mould slightly. Remove the mould by twisting it slightly and gently and easing it out of the cooked pastry. Cool pastry cases on rack until completely cold.

 

Whip cream until soft peaks, then add icing sugar to taste and continue whipping until stiff. Fill horns with cream. Refrigerate until ready to serve. Dust cream horns with icing sugar to serve.