Cherry Cream Horns

cook 30 mins
  • butter, for greasing
  • 200 g (7 oz) chilled puff pastry
  • flour, for dusting
  • beaten egg, to glaze
  • 3 tablespoons granulated sugar
  • 125 g (4 oz) pitted cherries, thawed if frozen
  • 150 ml (1/4 pint) double cream
  • 50 g (2 oz) vanilla sugar
  • Grease 8 cream horn moulds with butter and line a baking sheet with nonstick baking paper. Roll out the pastry on a floured surface to about 40 x 12 cm (16 x 5 inches) and cut into 8 long strips, then wind 1 strip around a mould, starting at the thin end and overlapping slightly, leaving a gap at the wide end. Place on the prepared baking sheet, cover and chill. Repeat with the remaining pastry strips.
  • Brush the pastry with beaten egg and sprinkle over the granulated sugar. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes, or until puffed and golden. Transfer to a wire rack to cool.
  • Meanwhile, reserve 8 of the cherries, then roughly chop the remainder. Whip the cream and vanilla sugar in a bowl with a hand-held electric whisk until fairly thick but not dry, then fold in the chopped cherries.
  • Carefully twist the moulds from the cooled pastry, then place 1 reserved cherry in the bottom of each cone. Spoon in the cherry cream and serve immediately.
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