Italian Cream Stuffed Cannoncini

Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
Let them cool down for a couple of minutes and gently remove from the mold.

If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
Before serving, fill with the cream.
Sprinkle with powdered sugar if you like and enjoy!