For the puff pastry
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 3 ½ cup all purpose flour
- ¾ cup ice water
- 1 cup (2 sticks) unsalted butter, chilled
For the filling
Roll the dough to an oblong shape ½ inch thick. The dough should be evenly thick. Cut cold butter into cubes and arrange evenly on the dough. Fold narrow sides of dough into center. Roll out again to rectangle shape. The butter will mix in with the dough. Fold the dough again and then wrap and put in the refrigerator for 30 minutes. Repeat the same method of rolling, folding and 30 minutes chilling, 4 to 5 times. This is how the puffy layers in the dough are formed.
Preheat oven to 375°F. At the final stage, roll out the dough to a 1/2 – inch thickness, and using a sharp knife, cut long strips about ¼ inch wide. Wrap around the cream horn mold (cannoli molds). Keep baking tray chilled before putting puffed pastry dough on. Bake 15 to 20 minutes or until puffy and golden. Cool before filling.