225 g/8 oz puff pastry (paste), thawed
A little milk
Caster (superfine) sugar, for sprinkling
Raspberry jam (conserve)
150 ml double (heavy) or whipping cream, whipped
A few raspberries, to serve (optional)
Roll out the pastry thinly and trim to a
rectangle 25 x 30 cm/10 x 12 in. Cut into 10 strips, 2.5 cm/1 in wide
and 30 cm/ 12 in long. Wrap a strip of pastry round a cream horn tin
(pan), slightly overlapping along the edge and place on a baking
(cookie) sheet with the end underneath. Repeat with the remainder.
Chill for 30 minutes.
Brush with milk and sprinkle with caster sugar. Bake in a preheated
oven at 220°C/425°F/gas mark 7 for about 20 minutes until crisp and
golden. Allow to cool slightly, then carefully remove the fins. Cool
on a wire rack. Put 10 ml/2 tsp jam in the base of each and fill with
piped or spooned whipped cream. Place on serving plates and add a few
fresh raspberries to the side of each horn, if liked.