This recipe first appeared in Food magazine issue 82.
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Ingredients
Filling
Method
1.Preheat the oven to 200ºC. Using a rolling pin, roll the pasty sheets to form a rectangular shape, before cutting 2cm-wide strips along the length.
2.Brush one edge of each strip with a little of the beaten egg and wrap the pastry around greased cream horn tins, beginning at the tip and overlapping slightly as the pastry is wrapped around the tin. Brush the top of the pastry horns with the remaining beaten egg yolk and place on a lined baking tray, ensuring the seam is facing downwards.
3.Sprinkle with sesame seeds and bake for 10 minutes until crisp and golden. Make the filling by placing the cream cheese, cream, lemon juice and smoked paprika into the bowl of a food processor.
4.Process until smooth, fold through the dill and prawns, season to taste and spoon or pipe into the cooled horns just before serving. Garnish with a sprig of dill or coriander.
Note
- Cream horn tins are available from cookware specialists and can often be found at op shops or online. – PER SERVE Energy: 132kcal, 554kj Protein: 3g Fat: 10g Saturated fat: 6g Cholesterol: 35mg Carbohydrate: 8g
