Ingredients

The following ingredients have 4 Servings
  • 375 gram packet frozen puff pastry, thawed
  • milk
  • 1/2 cup jam
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla essence
  • 300 millilitre carton thickened cream

Instruction

  • Lightly grease eight 5cm x 15cm cream horn tins. Roll pastry thinly on lightly floured surface to a rectangle and cut into 2cm strips.
  • Moisten one edge of each strip with water; starting at the point of cone, wind strips around the cone, overlapping the moistened edge. Do not stretch the pastry.
  • Bring pastry to about one cm from end of cone; repeat with remaining pastry.
  • Place cones about three cm apart on lightly greased oven tray and brush pastry lightly and evenly with milk. Bake in a moderate oven for 30 minutes; slip tins from pastry horns and bake about five further minutes or until pastry is crisp. Cool on wire rack.
  • To make the chantilly cream, combine all ingredients in a bowl and refrigerate for 30 minutes. Beat with electric mixer or rotary beater until soft peaks form.
  • Spoon jam into pastry horns and spoon or pipe chantilly cream into horns just before serving. Dust with a little icing sugar, if desired.