CREAM FILLED HORNS

INGREDIENTS: 1 sheet frozen puff pastry 1 egg 1 teaspoon water icing sugar, in a shaker 1 cup cream, whipped 1 tablespoon sugar fresh fruit like kiwi, strawberries or berries METHOD: Grease 8 cream horn metal cones. Cut the pastry into 1,5cm wide strips. Starting at the bottom of the cone, wind the pastry around the cones and place in freezer. Preheat your oven to 180˚C. Whisk the egg and water together and brush the pastry. Shake icing sugar over the horns and place on a baking paper lined sheet pan. Bake for 20 minutes and let it cool. Remove the metal cones once the horns are completely cooled. Whip the cream with 1 tablespoon sugar until stiff and chill in the fridge. Cup up the fruit with the horns and pipe with the shipped cream. Dust with more icing sugar and serve.