Citrus cream pastry horns


 

Citrus cream pastry horns

2 sheets butter puff pastry, just thawed

2 eggs, whisked

600ml thickened cream

160g (1/2 cup) lemon curd

55g (1/3 cup) pistachio kernels, finely chopped

Step 1

Preheat oven to 200C. Line 2 baking trays with baking paper. Cut pastry sheets into 2.5cm-wide strips. Spray five 9cm-long metal cream horn moulds with oil. Wrap the pastry, overlapping slightly, around the moulds. Brush with whisked egg. Bake for 12-15 minutes or until golden. Slide pastry off the moulds. Set aside to cool completely Repeat, in 4 batches, with remaining pastry.

Step 2

Whisk cream until soft peaks form. Swirl in lemon curd. Place in a piping bag fitted with a 1.5cm round nozzle. Fill the horns with cream mixture and top with finely chopped pistachio kernels. Serve immediately.

 

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