Puff pastry tubes

Ingredients:

Tubes

• 6 ice cream cones
• Cooking spray
• 1 large egg
• 1 sheet frozen puff pastry (half a 500g package), thawed
• Special equipment: heavy-duty aluminum foil

Innings

• Berries and whipped cream, cream cheese filling, chicken salad, scrambled eggs and smoked salmon

Preparation:

1. Position a rack on the lowest shelf of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
2. Cut six 6-inch squares of heavy-duty foil and wrap each waffle cone so it's completely covered. Generously spray the outside of the foil with cooking spray and set aside. In a small bowl, beat the egg with 1 tablespoon of water.
3. Unfold the puff pastry on a work surface and cut it into 3 equal rectangles, using the folds as a guide. Cut each rectangle into four 22 x 2 cm strips. You should have 12 strips (2 strips per tube).
4. Wrap the horns in dough:
   
   Starting at the pointed end of the cone, wrap one strip of puff pastry around the cone, overlapping slightly so that the foil doesn't show through. Brush the end of the strip with a little beaten egg, adhere the second strip to it, and continue wrapping until the cone is completely covered. Seal the end of the second strip of pastry by pressing it firmly against the pastry roll and brushing it with beaten egg. Repeat with the remaining cones and strips of pastry.
5. Brush the puff pastry with beaten egg on all sides and place the cones, pointed end up, on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-wrapped waffle cone. Fill the cones with any fillings you like. Berries and whipped cream, cream cheese frosting, chicken salad, or a smoked salmon omelet are all good options.