Passionfruit Cream Horns. These showstoppers are sure to please everyone at your next dinner party.
Passionfruit Cream Horns
2 sheets frozen ready-roll puff pastry, partially thawed
1 egg, lightly beaten
1/3 cup white sugar
300ml pure cream
2 tbsp icing sugar
1 tsp vanilla extract
1/3 cup fresh passionfruit pulp (4 passionfruit)
- Preheat oven to 200C. Line a baking tray with baking paper. Cut pastry into 2.5cm-wide strips. Brush one side of pastry strips with egg. Starting at the pointed end of a horn mould, wrap a pastry strip (egg wash on the outside) around mould in a spiral, each spiral overlapping slightly. Put on prepared tray. Continue to wrap pastry strips around remaining moulds.
- Brush horns with egg wash. Put sugar in a bowl. Dip each horn in sugar and return to tray. Bake for 12–15 minutes or until horns are golden and crisp. Using a clean tea towel, gently remove from moulds and put on a wire rack to cool.
- To make passionfruit cream, using an electric hand-beater, beat together cream, icing sugar and vanilla until thick and stiff. Add half of the passionfruit pulp and gently fold until combined.
- To serve, spoon or pipe passionfruit cream into cooled horns. Spoon remaining passionfruit pulp over top of the horns. Serve immediately.