Cream Horn Shell - Empty Shells

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	Ingredient	Quantity
1.	Thawed Puff Pastry Sheets	1 - Sheet
2.	Egg Wash	as needed
3.	Coarse Decorative Sugar	1 ounce

Process	Instructions
1. Prepare	Be sure the package of puff pastry is fully thawed, but still cold. Working on a clean flat surface sprinkled with flour, place one sheet of the dough on the board and lightly flour both sides. Roll the sheet of dough slightly to ensure it is flat and even.
2. Cut	Using a (rolling) pizza cutter, cut evenly into six long strips.
3. Wrap	Wrap the strips of dough onto the Cream Horn Tubes. Over lap the dough slightly as it spirals down the tube. Press firmly onto the balking paper so the loose end is under the shell.
4. Garnish	Brush down the center of the shell with egg wash - using a brush. Lift from the baking paper and evenly dip the top into the Decorative Sugar. Replace to the pan for baking.
5. Bake	Bake in a preheated 375°(F) oven for about 20 minutes. Carefully remove the tube so the interior can bake. Continue baking another 10 minutes or until they become crispy and brown.
Variations:	Shell can be made ahead of time and stored in a dry place.

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