Nutella and Raspberry Cream Horns


Frozen puff pastry sheets
Whipping Cream
Raspberry Jam
Cream horn moulds

Preheat oven to 180°c
Cut pastry sheet into 6 strips
Butter the moulds
Wrap the strips diagonally around the buttered moulds
Brush with more melted butter
Balke for 25 minutes turning the tray around half way through so they brown evenly.
Whip the cream to stiff peaks and divide in half.
Put 4 tbsps raspberry jam in one half and 4 tbsps nutella in the other. Gently stir to combine.
Pipe into the pastry cases and sprinkle with icing sugar.

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