Cream Horns

Directions

1. 1
   On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
2. 2
   Cut into 1x15 inch strips.
3. 3
   Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
4. 4
   Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
5. 5
   Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
6. 6
   Heat oven to 400F.
7. 7
   Brush pastry with egg.
8. 8
   Bake until golden, about 15 minutes.
9. 9
   Set pastries on cooling rack and slip out of molds. Cool.
10. 10
    Fill with sweetened whipped cream and fresh berries.