1 sheet puff pastry, defrosted
1 egg yolk, lightly beaten
150 g white chocolate
gold sugar crystals, to decorate
white pearl sprinkles, to decorate
- Preheat oven to 180° (or 160° if using a fan forced oven).
- Cut the puff pastry sheet into 12 strips lengthways. Take one dough strip and carefully wrap it around a greased horn mould* overlapping it over itself as you roll it up the mould. Press down on all the joins to ensure they are enclosed and place the mould and pastry on a tray lined with baking paper. Repeat with remaining strips.
- Brush the pastry with the beaten egg and bake for 12-15 minutes until the pastry is puffed and golden. Remove from the oven and set aside to cool completely. Once cooled, carefully remove the pastry horns from their moulds.
- Place the white chocolate in a glass bowl. Melt the chocolate in short bursts on half heat in the microwave, stirring between each burst until completely melted. Dip each cooled horn into the white chocolate and sprinkle with the gold crystals and white sprinkles. Set aside in the refrigerator until the chocolate has set. Enjoy!