Preheat your oven to 375°F (190°C). Grease metal cannoli tubes or cream horn molds (if you don’t have molds, you can shape foil into cones).
2. Prepare the Puff Pastry:
Roll out the puff pastry sheet on a floured surface. Cut the pastry into long strips, about 3/4 inch wide.
3. Wrap the Pastry:
Take a metal mold and wrap a strip of puff pastry around it, starting at the tip and working your way down in a spiral. Slightly overlap the edges to ensure the pastry stays together while baking.
4. Egg Wash and Bake:
Brush the wrapped pastry with beaten egg and sprinkle with sugar if desired. Place the wrapped molds on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown and puffed up. Remove from the oven and let them cool slightly before carefully removing the pastry from the molds.
5. Make the Cream Filling:
In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone, powdered sugar, vanilla extract, and almond extract until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
6. Fill the Cannoncini:
Once the pastry horns have cooled completely, use a piping bag to fill them with the cream mixture.
7. Finish and Serve:
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