Yes,
I’m back to food again and in particular…desserts. Over the next few weeks, I
will include some recipes that I believe those following my blog will enjoy.
Most are relatively easy to make – but look impressive. Take Cream Horns as an
example. You can make your own Puff Pastry, but why not take a short cut and
get some from the store. The following dessert can be made in minutes -- but
the tins are a must!
Ingredients
8
oz. or one package of Puff Pastry
Double
Whipping Cream
Strawberry
Jam
Method
Roll
puff pastry out until it’s about the thickness of a quarter. Cut into 1” strips,
and begin winding at the pointed end of the tin. Overlap the pastry (about ½”) as you wind
towards the larger section of the cream horn tin to be sure there are no gaps.
Brush with beaten egg, sprinkle with sugar, and bake in a hot oven 450 degrees
for about ten minutes. When cool, the pastry shells should easily be removed from
the tins (fat content is high.) Beat the whipping cream (with a little sugar if
desired) and place into a piping bag. Drop a teaspoon of strawberry jam in the
bottom of the shell, pipe in the cream, and a little teaspoon of strawberry jam
for color.
Note:
The shells can be made and frozen - fill with cream/jam when needed.
