Cannoncini Stuffed with Italian Cream

5. Reduce the heat and cook for a few more minutes until you reach the desired thickness.
6. Pour the cream into a glass bowl, cover with plastic wrap, and let it cool. Refrigerate for at least an hour.
 Prepare the Cannoncini:
1. Preheat the oven to 400°F (200°C).
2. Sprinkle sugar on the counter and over the puff pastry. Roll out the pastry to a rectangle approximately 9 by 12 inches.
3. Cut the pastry into 12 strips, about 1 inch thick each. An easy way to do this is to divide the dough into three parts, then cut each part into four strips.
4. Roll each strip around a horn mold (conical shape), overlapping the dough slightly as you go.
5. Place the rolled dough on a parchment-lined baking sheet with the seam side down.
6. Beat the egg with a teaspoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash, avoiding the mold to prevent sticking.
7. Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown.
8. Allow the pastries to cool for a few minutes, then gently remove them from the molds. If the dough sticks, gently press the mold down to reduce its circumference and twist it slightly to release.

Assembly:
1. Fill the cooled pastry horns with the chilled pastry cream.
2. Sprinkle with powdered sugar if desired.

Enjoy your delicious cannoncini stuffed with Italian cream!