Cream Roll & Crispy Ties

Cream Rolls

Ingredients:

Sheets of puff pastry or flaky pastry (I used store bought puff pastry)
1 egg white – beaten
Butter – for greasing
4 tbsp strawberry or raspberry jams
125 ml whipped cream
Icing sugar – for dusting
Cream horn moulds

Directions:

Cut pastry into 2.5 cm wide strips. Brush lightly with egg white. Lightly grease cream horn moulds if using normal moulds. There is no need to grease the moulds if you are using non stick moulds.
With the damp side of the pastry facing the mould, turn strips around the greased mould, starting from the pointy tip of the mould. Make sure that the strips overlap when you twist this around to the top. Gently squeeze the tip of the pastry to seal in the bottom.
Brush the outside now with egg white and place on a greased baking tray.
Bake in a preheated 220°C oven for 8 to 10 mins. Allow to cool on racks.
Place 1 tsp jam inside the cream horn and fill with the beaten cream.

To Make the Cream:

Pour whipping cream and sugar into a stand mixer bowl fitted with a whisk attachment.
Mix on high speed until stiff peaks form.
Fill a pastry bag with the whipped cream.
Pipe the cream into the cooled horns.