Cream horns

by Barry Lewis

Prep time
10 mins
Cook time
15 mins


1 sheet ready made puff pastry

1 egg, beaten

2tbsp demerara sugar

Approx. 4tbsp apple sauce / stewed apple

400ml double cream

Strawberries to finish

The cream horn! Is this a nostalgic recipe?! I’m not sure it’s ever left my lips if I am honest, but to some it may be a bit retro. I’d always have one of these every couple of weeks growing up. Crunch puff pastry horns with crispy demerara sugar on the outside. Inside, well, fill it with what you like, but I had to go nostalgic and have good old stewed apple (but anything works!), a whipped cream filling, topped with strawberries (not really essential but looks nice!).

First up get a paper plate and roll it up into a cone shape, rough is ok, join with cellotape, trim the bottom to tidy it a bit, then wrap in foil (the video shows these steps really well). With the cone made, tucking in any excess foil, give it a spray of oil – this helps the pastry not stick to it after baking.

Unravel some ready made puff pastry and cut into 1 inch strips lengthways. Then starting at the smaller end of the cone, wrap the strips around the cone, overlapping as you go around slightly. You may need a few strips. Remember it will puff out so about two thirds of the way down the cone is fine but make them as big or small as you like with more puff pastry.

Brush the pastry on the cones with a beaten egg, then sprinkle the demerara sugar all over the cones. Lie the cones down on a baking tray and bake at gas mark 6 or equivalent see oven conversion charts for 15 minutes or until the cones are golden brown.

Meanwhile make the filling by whipping up the double cream until thickened, you want it quite so it sits in the cones nicely but don’t over whip it too much. It’s optional but I spooned in 1 ½ tablespoons of stewed apple (the rest goes at the bottom of the cones) and folded that through with a spoon to give it an extra apple flavour.

With the cones cooled, stand them up in a tall glass to keep them steady, add in a dollop of apple at the bottom, fill with cream either using a piping bag or spoons then top with extra sprinkle of demerara sugar and other fruit if you wish (I opted for strawberries!)…

These are ridiculously good, I hope you try them and let me know how you get on!