In the 1970s we made the rough puff pastry but it is so much easier just to buy it ready rolled in a packet! Find cream horn tins on ebay, in antique shops or Nisbets
Ingredients
320g pack ready rolled puff pastry
jam
whipped cream
sugar to sprinkle on pastry
oil to grease cream horn tins
Method
Preheat the oven to 200C, Gas 7.
Roll out the pastry from the packed and cut into strips 2x20cm long.
Dampen the pastry with water and wind round the tins starting at the pointed end and overlapping the strips.
Place on a baking sheet with joins underneath and brush with sugar and water for the glaze.
Bake for 10 minutes, glaze again then bake a further 7-10 minutes until crispy and golden brown.
Leave to cool and carefully remove the pastry from the tins.
Spoon some jam into the the horn and fill with whipped cream.
History note
The Stork cookery book suggests a Mock cream instead of real cream which was very expensive at the time.
Ingredients – level tbs cornflour, 1/4 pint milk, 2 oz Stork margarine, 2 heaped tbs caster sugar, drop of vanilla essence.
Blend the cornflour and milk and boil, stirring all the time. Pour into a basin and leave to cool.
Cream the Stork and caster sugar, slowly add the cornflour mixture a little at a time whilst beating. Add vanilla essence – if liked!
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