Roll pastry into an oblong about 2.5mm thick, cut into strips 1 cm wide.

Moisten 1 edge of each strip and roll round cream horn tin,starting at pointed end and overlapping the pastry slightly.

place on a wet baking tray and leave to rest for 10-15 mins in a cool place.

bake in a hot oven 220c.425f for 10-15 mins until crisp and golden, remove tins and return to oven for a few mins to dry out the insides (be careful tins are hot )

when cold, place filling of your choice in each. Fill with whipped cream and sprinkle with icing sugar (confectioners sugar)