My sister-in-low was presented to me cream horn molds. I used Pepperidge Farm Pastry and Mascarpone filling for this dessert.
Roll pastry into a 15- x 9-inch rectangle. Cut into 9 (15-x 1-inch) strips. Starting at tip of mold, wrap one strip around an ungreased 4-inch metal cream horn mold, winding strip spiral-fashion and overlapping edges about 1/4 inch.
Place on lightly greased baking sheet, end of strip down. Repeat with remaining strips. Combine egg yolk and water; brush over entire pastry. Freeze 10 minutes. Bake at 425 degrees for 10 to 12 minutes or until puffed and golden brown. Remove from oven, and gently slide molds from pastry. Turn oven off. Return pastry to oven for 10 minutes. Remove from oven, and cool completely on a wire rack.