Grandma’s English Recipes

8oz Rough Puff Pastry
1 Egg White, beaten
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 1/8 inch thick then cut into 12 long strips 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 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.