• 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 tsp ground cardamom
  • 50g (1/4 cup) dried apricots, finely chopped
  • 40g (1/4 cup) pistachio kernels, finely chopped
  • Preheat oven to 200°C. 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.
  • Protein Dietary Fibre 2.50g 0.50g Fat Total Energy 16.00g 910kJ Fat Saturated Sodium 10.00g – Carbohydrate Total Cholesterol 16.00g – Carbohydrate Sugars –