1 Packet puff pastry sheets 
1/4 pound fresh strawberries
4 tablespoons raw sugar
1/2 cup honey
4 tablespoons sugar
1/2 pint whipping cream
4 tablespoons strawberry kirsch

Preheat oven to 400 degrees.  Clean and slice the strawberries and place in an air tight container with the refined sugar and kirsch and place in the refrigerator  for 2 hours.  Place a sheet of the pastry on a chopping board and allow to come to room temperature.  Cut to shape and wrap around metal horn forms.  Slice lengthwise on three sides halfway through the pastry.  Heat the honey to thin it.  Brush the horns with the honey and roll in the raw sugar.  Place on a baking tray and bake for 12 minutes.  Remove the forms while still hot.  Allow pastry to cool and fill with the strawberries.  Garnish with whipped cream and a sprig of mint.   

Yield: 6 servings