Ingredients
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2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
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Olive oil spray
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1 egg, lightly whisked
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60g (1/4 cup) demerara sugar
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600ml thickened cream
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60ml (1/4 cup) honey
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1/4 teaspoon ground cardamom
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50g (1/4 cup) dried apricots, finely chopped
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40g (1/4 cup) pistachio kernels, finely chopped
Method
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1Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Cut each pastry sheet into ten 2.5cm-wide strips. Reserve 15 pastry strips and place on 1 lined tray in the fridge.
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2Spray five 9cm-long metal cream horn moulds with olive oil spray. (See note) Starting from the tip of the cone, wrap 1 pastry strip, overlapping slightly, around 1 mould to completely cover. Brush with egg. Sprinkle with sugar. Place on remaining tray. Repeat with remaining pastry strips and moulds. Bake for 12-15 minutes or until puffed and golden. Set aside to cool. Carefully remove the moulds. Repeat, in 3 more batches, with reserved pastry strips, and remaining egg and sugar.
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3Use an electric beater to beat the cream until soft peaks form. Add the honey and cardamom, and beat until well combined.
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4Place the cream mixture in a piping bag fitted with a 1.5cm round nozzle (See note). Fill each pastry horn with the cream mixture. Top with the apricot and pistachio to serve.
Source: taste.com.au
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