Horns Recipe Veg CD CBF
English 25mins plus cooling
12 Cold Vegetarian Pastries Baked Fayre
Teatime British England Europe
1 Egg White, beaten
180ml/6fl.oz. Double Cream
2 teasp Caster Sugar
2-3 drops Vanilla Extract
12 teasp Strawberry Jam
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
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