Cannoncino

A popular pastry in Italy, the pastry horn is made from a rectangular piece of puff pastry, about 30 cm (12 inches) in length and 3-4cm (1¼-1½ inches) wide. It is rolled very thin, then wound tightly around a metal cone to make the horn shape. The pastry is then brushed with beaten egg and baked on a buttered baking tray in a hot oven for 20 minutes. When the horns are cool the metal cone is removed and the pastry filled with flavoured creams or zabaglione.