Step 1

Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Cut each pastry sheet into ten 2.5cm-wide strips. Reserve 15 pastry strips and place on 1 lined tray in the fridge.

Step 2

Spray five 9cm-long metal cream horn moulds with olive oil spray. (See note) Starting from the tip of the cone, wrap 1 pastry strip, overlapping slightly, around 1 mould to completely cover. Brush with egg. Sprinkle with sugar. Place on remaining tray. Repeat with remaining pastry strips and moulds. Bake for 12-15 minutes or until puffed and golden. Set aside to cool. Carefully remove the moulds. Repeat, in 3 more batches, with reserved pastry strips, and remaining egg and sugar.

Step 3

Use an electric beater to beat the cream until soft peaks form. Add the honey and cardamom, and beat until well combined.

Step 4

Place the cream mixture in a piping bag fitted with a 1.5cm round nozzle (See note). Fill each pastry horn with the cream mixture. Top with the apricot and pistachio to serve.