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Cream Horns Veg CD CBF English 25mins plus cooling
Makes 12 Cold Vegetarian Pastries Baked Fayre Teatime British England Europe
Ingredients 225g/8oz Rough
Puff Pastry
Instructions
1. Preheat the oven to 230C, 450F, Gas Mark 8 and lightly grease 12 cream horn moulds. Line 2 baking trays with parchment paper.
2. On a lightly floured surface, roll out the pastry to 3mm/1/8 inch thick then cut into 12 long strips 2.5cm/1 inch wide.
3. Brush lightly with the beaten egg white then wind the pastry strips around the moulds, starting at the pointed end and overlapping by 6mm/1/4 inch each round.
4. Trim the tops, brush with more of the egg white and place well apart on the baking trays.
5. Bake for 8-10 minutes until puffed up, crisp and golden brown.
6. Remove the pastry from the horn tins and cool on a wire rack.
7. In a mixing bowl, whip the cream with the sugar and vanilla essence until stiff.
8. To serve - place 1 teaspoon of jam in the bottom of each pastry horn and fill with the whipped cream.
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