Mocha-Filled Cream Horns

1. Prepare and chill Quick-Method Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper.

2. On a lightly floured surface roll the puff pastry dough into a 16x12-inch rectangle. Using a sharp knife, cut pastry lengthwise into twelve 16x1-inch strips. (If using purchased pastry, unfold and roll each sheet into a 12x10-inch rectangle. Cut each sheet into twelve 10x1-inch strips. Press 2 strips of purchased pastry together at ends to make a long strip; repeat with remaining strips.)

3. Wrap each strip of dough around a well-greased cream horn mold or 3/4-inch-wide cannoli tube. Overlap layers slightly and press gently. Place 1 inch apart on the prepared baking sheet. In a small bowl beat egg white and water using a fork; use a brush over pastry. Sprinkle with the sugar.

4. Bake in a 425 degree F oven for 15 to 20 minutes or until golden for Quick-Method pastry (12 to 15 minutes for purchased pastry). Transfer to a wire rack. While still warm, slightly twist the molds and remove from pastry horns. Cool on a wire rack.

5. Prepare Mocha Pastry Cream; chill. Spoon cream mixture into a pastry bag fitted with a large star tip (about 1-inch opening). Pipe cream into each horn. If desired, chill up to 1 hour. Makes 12 cream horns.