Cream Horns

Ingredient

1/2 quantity Puff pastry

apricot jam

6 tablespoons finely chopped pistachio nuts

 icing sugar,to dust

Chantilly Cream

630ml cream

4 tablespoons icing sugar

vanilla essence

1- grease an oven tray and cream horn moulds  with oil . roll out the pastry on a lightly floured surface into a 30cm square and trim the edges . cut into fifteen strips , each 2 cm wide .

2- moisten one long edge with water . starting at the tip , wind the pastry around the mould , overlapping the moistened edge . repeat with the remaining pastry . put on the tray cover and refrigerate for 15 minutes . preheat the oven to moderatly hot 200'C 

3- bake the pastries for 15 minutes and then remove the moulds ; reduce the oven to 180'C and bake the pastries for a further 5 minutes or until golden , cool on a wire rack 

4- To make the chantilly cream : beat the cream , icing sugar and vanilla essence until stuff peaks form

5- To serve , spoon a little jam into the tip of each pastry horn . pipe in the cream and sprinkle with pistachio nuts. duet the cones with sifted icing sugar