Italian Cream Stuffed Cannoncini

2. Preparing the Pastry Horns

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll and Cut the Pastry: On a surface lightly dusted with sugar, roll out the puff pastry into a 9×12 inch rectangle. Cut the pastry into 12 even strips.
Form the Horns: Wrap each strip around a horn mold (overlapping each layer slightly as you go).
Apply the Egg Wash: Mix the egg with a tablespoon of water and lightly brush it over the wrapped pastries.
Bake: Place the horns seam-side down on the baking sheet and bake for 15–20 minutes, or until they’re puffed and golden.
Cool: Let the pastries cool slightly before gently removing them from the molds.
3. Assembling the Cannoncini

Fill the Horns: Use a piping bag to fill each cooled pastry horn with the chilled custard cream.
Dust with Powdered Sugar: Sprinkle powdered sugar over the tops of the cannoncini for an extra touch of sweetness and a beautiful finish.
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