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Gazelle horns
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Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Delicious pastry horns filled with dried fruit, nuts, and spiced cream.
Ingredients:
2sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
Olive oil spray
1egg, lightly whisked
60g (1/4 cup) demerara sugar
600ml thickened cream
60ml (1/4 cup) honey
1/4 tsp ground cardamom
50g (1/4 cup) dried apricots, finely chopped
40g (1/4 cup) pistachio kernels, finely chopped
Instructions:
Preheat your oven to 200°C and line 2 large baking trays with non-stick baking paper. Cut each pastry sheet into ten 2.5cm-wide strips. Keep 15 pastry strips aside and chill them on one of the lined trays in the fridge.
Prepare 5 metal cream horn moulds by spraying them with olive oil spray. Wrap each of the 5 pastry strips around a mould, starting from the tip of the cone and overlapping slightly. Brush each pastry-wrapped mould with egg and sprinkle with sugar before placing them on a tray. Bake for 12-15 minutes until golden and puffed. Let cool, then carefully remove the moulds. Repeat the process with the remaining pastry strips, egg, and sugar in 3 more batches.
Use an electric beater to whip the cream until soft peaks form, then add the honey and cardamom and continue beating until well combined.
Transfer the cream mixture into a piping bag equipped with a 1.5cm round nozzle. Pipe the cream into each pastry horn. Garnish with apricot and pistachio before serving.