Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
You only need five ingredients to make this shortcut version of
the pastry classic, and it makes 20 horns, perfect for entertaining!
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
2 Method Steps
Step 1Preheat oven to 200C. Line 2 baking trays with baking paper. Cut pastry sheets(2 sheets butter puff pastry, just thawed) 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 (2 eggs, whisked). 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.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Whisk cream (600ml thickened cream) until soft peaks form. Swirl in lemon curd (160g (1/2 cup) 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 (55g (1/3 cup) pistachio kernels, finely chopped). Serve immediately.
- If you don’t have a piping bag for the cream mixture, use a large sealable plastic bag with one corner cut off.
- To prevent the pastry from sticking, spray metal cream horn moulds with oil spray.
- If you don’t have horn moulds, use mini ice-cream cones instead. Wrap them in a layer of foil.