Cream Horns

Instructions

1. On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
2. Cut into 1x15 inch strips.
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. Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
5. Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
6. Heat oven to 400F.
7. Brush pastry with egg.
8. Bake until golden, about 15 minutes.
9. Set pastries on cooling rack and slip out of molds. Cool.
10. Fill with sweetened whipped cream and fresh berries.