Hope this is what you meant.. We take the pastry dough and cut into 1-inch strips.. Wrap them around the horn tubes (available a most bakers supply store) with a light brushing of egg wash to seal the edges.
Bake at 350 on parchment paper lined sheet until lightly golden.. cool completly before filling and dust with powdered sugar. ;)
There is a pro verb in German saying: all koeche sind beschiessen, Die sich nicht zuhelfen wiessen.
If you see the shape of the pastry, you simply have to use also commen sense, however i understand therefore:
I recommend you an e mail address firstname.lastname@example.org they have solid books, also in English just about what you have to know, the techniques, as most pastry books, show you a nice picture and let you guessing at the end.
Prettylady gives you good advise. You can shape you forms with heavy duty foil formed the way you would a paper cone.Just make it sturdy enough to hold. This actually gives you greater flexibility in form shapes.
Wrap your strips so that they only overlap a 1/8 to 1/4 inch. you'll see this as you wrap. Keep in mind that the more dough overlaped the greater the baking time. Also try to start and end your wraps with the ends on the bottom so they don't escape and go off in their own direction. A little wash and I prefer to use some coarse sugar on them. This is an old classic that has been bastardized by some grocery/volume bakeries using lowerend ingredients etc. Done correctly, this is a wonderful item.
I think if you really like them then you might want to invest in cones. I also know a baker that might have a few layin around that might give you a couple
OK I am faimilar with the cannoli shell. Is it a more versatile dough has compared to puff pastry? Or can you do the same with both...Pan if you read this check your PM message box.CR
Got a recipe for cannoli shells or can you buy them off the shelf....