Italian Cream Stuffed Cannoncini

1. **Preheat Oven:**
Preheat your oven to 375°F (190°C). Grease metal cannoli tubes or cream horn molds (if you don’t have molds, you can shape foil into cones).

2. **Prepare the Puff Pastry:**
Roll out the puff pastry sheet on a floured surface. Cut the pastry into long strips, about 3/4 inch wide.

3. **Wrap the Pastry:**
Take a metal mold and wrap a strip of puff pastry around it, starting at the tip and working your way down in a spiral. Slightly overlap the edges to ensure the pastry stays together while baking.

4. **Egg Wash and Bake:**
Brush the wrapped pastry with beaten egg and sprinkle with sugar if desired. Place the wrapped molds on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown and puffed up. Remove from the oven and let them cool slightly before carefully removing the pastry from the molds.

5. **Make the Cream Filling:**
In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone, powdered sugar, vanilla extract, and almond extract until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.

6. **Fill the Cannoncini:**
Once the pastry horns have cooled completely, use a piping bag to fill them with the cream mixture.

7. **Finish and Serve:**
Dust the filled cannoncini with powdered sugar before serving.

Enjoy these delightful Italian cream-filled cannoncini as a sweet and flaky treat!