I think I cracked the code!!! As I anticipated in my Tarte Tatin post, this gluten-free puff pastry did work perfectly to create beautiful cannoncini – or little cream horns. In Milan, where I grew up, there was a bakery, Supino, that made the most beautiful and delicious cannoncini. Unfortunately it closed its doors in 2022. Cannoncini are, literally, little cannons, filled with the most luscious vanilla pastry cream. To make these little horns, I used mini cannoli molds, but you can create a mold with aluminum foil as well.
Cut a piece of aluminum foil 12 inch wide, and fold it in half to make it thicker. Use a dowel or the end of a wooden spoon, possibly 0.5 inch in diameter. Roll it tightly around the dowel/spoon at least 3 times to strengthen it. Slide it off and make a few more. Try not to crush the foil, but make it so you can slide it back onto the dowel/spoon when wrapping the dough around it, before baking. The whole recipe makes about 48 cannoncini. You can halve it, or you can re-use the molds a few times.