Cream Horns

Cream Horns

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Servings: 8 horns
Calories: 169


  • 4 oz puff pastry
  • beaten egg to glaze
  • raspberry jam
  • 1/4 pt double cream heavy cream
  • 3 floz single cream
  • icing sugar confectioners sugar to dredge


  • Roll out the pastry to a strip measuring 66 x 10 - 11.5 cm (26 x 4 - 4 1/2 inches). Cut the pastry lengthways into 1-cm (1/2-inch) ribbons with a sharp knife.
  • Moisten one edge of each strip and wind each round a cream horn tin starting at the tip, overlapping 0.3 cm Q inch), and finishing neatly on the underside. The pastry should not overlap the metal rim. Brush with beaten egg to glaze.
  • Arrange the cream horns on a dampened baking sheet, join-side down.
  • Bake in the oven at 220°C (425°F) mark 7 for 10 minutes until golden brown.
  • Cool for a few minutes then carefully twist each tin, holding the pastry lightly in the other hand to ease it out of the pastry horn.
  • When cold, fill the tip of each horn with a little jam. Whisk the two creams together until stiff and fill the horns down to the jam. Dredge with sifted icing sugar.
Calories: 169 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 15g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 53 mg
Sodium: 52 mg
Potassium: 38 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 360 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 1 mg
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