Cream Horns
These are always gobbled up fast when made. I had not had these for quite a while and then decided to make some for a trial. They are not hard just a little fiddly.
You will need:
6 cream horn cases
1 sheet Puff pastry
1 egg (for glazing)
and desired fillings

Cut pastry sheet into six strips (approx 30mm wide)
Grease horn case (i use a tissue with marg on)
Wind pastry onto case starting at pointed end (do not stretch pastry) it is easier to turn the shell to wind it than handle the pastry too much. Do not go above the open end of the case. Brush with beaten egg (for sweet filling you can sprinkle castor sugar on top of after glazing.)
Place on baking paper and bake at 200 C until golden. Leave on tray until cool enough to remove cases. Then cool on wire rack.
Filling:
You can use some jam and cream, custard and cream or lemon spread and cream.
I will experiment with some savory fillings and post them at a later date.
Have fun.