Gazelle Horns

These pastry horns are filled with yummy dried fruit, nuts and spiced cream.

The ingredient of Gazelle Horns

• 2 sheets 25 x 25cm frozen ready rolled butter puff pastry just thawed
• olive oil spray
• 1 egg lightly whisked
• 60g 1 4 cup demerara sugar
• 600ml thickened cream
• 60ml 1 4 cup honey
• 1 4 teaspoon ground cardamom
• 50g 1 4 cup dried apricots finely chopped
• 40g 1 4 cup pistachio kernels finely chopped

The Instruction of gazelle horns

• preheat oven to 200u00b0c line 2 large baking trays with non stick baking paper cut each pastry sheet into ten 2 5cm wide strips reserve 15 pastry strips and place on 1 lined tray in the fridge
• spray five 9cm long metal cream horn moulds with olive oil spray see note starting from the tip of the cone wrap 1 pastry strip overlapping slightly around 1 mould to completely cover brush with egg sprinkle with sugar place on remaining tray repeat with remaining pastry strips and moulds bake for 12 15 minutes or until puffed and golden set aside to cool carefully remove the moulds repeat in 3 more batches with reserved pastry strips and remaining egg and sugar
• use an electric beater to beat the cream until soft peaks form add the honey and cardamom and beat until well combined
• place the cream mixture in a piping bag fitted with a 1 5cm round nozzle see note fill each pastry horn with the cream mixture top with the apricot and pistachio to serve

Nutritions of Gazelle Horns

calories: 217 49 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 16 grams carbohydrates
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calories: 2 5 grams protein
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