16 PCS Cannoli Tubes,Cream Horn Mold,Stainless Steel Cannoli Forms Cream Roll for Baking,Cake,Pastry,Croissant Shell

Easy to use , it gets the pastry well done.

As a new retiree, I’m baking all the things I wanted to try for years now that I have the time. This included cream horns and they turned out great. First mistake was to not butter the tubes before using. After that, no problems. Lots of fun!

Perfect to make your Canalis with . Stainless steel ..Buy a box of puff pastry cut it into strips and wrap it around the tube..bake ... cool... remove from tube and fill with your favorite buttercream or fruit filing .. sprinkle with powdered sugar and viola "your a baker" .. highly recommend . Also can wrap choc chip cookie dough . Bake ... fill with your fave cream ..sprinkle the ends with mini choc chips...Use sugar cookie dough .. wrap the tube ... bake .. cool .. fill with cheesecake .... sprinkle powdered sugar .. it's endless.... enjoy!!!!!!!

Excellent value. Works great. Super easy to use and clean.

Easy to use but have to careful cuts you when pulling off food

Me parecen excelentes. He comprado otras marcas y han sido muy malos. Se oxidan o se queda la masa pegada pero con estos estoy muy satisfecha son buenísimos salen muy fácil y llevo tiempo usándolos y estab iguales al día que lo compré

I cut my low carb tortillas into quarters , and roll each quarter around one of these then bake or airfry until they crisp up. Once they cool, slide them off, spritz or wipe a little melted butter on them and roll on cinnamon splenda. Pipe them full of extra thick sugar free pudding or sweetened whipped cream cheese for a low carb delightful dessert. Or fill them with cream cheese popper filling or your favorite taco filling mix for low carb poppers or taquitis. Very versatile.

Be careful using these. First, they were nit nonstick so it was a little tough to remove the shells from the molds. BE VERY CAREFUL with the edges of the metal on both ends. The manufacturer did not finish the edges when they cut these molds and they are as sharp as razor blades on both ends. So don’t touch the edges, which is quite a challenge because the dough will stick to the molds and they are NOT nonstick. See photos. The only way I could get the fried shells off, after they were cooled enough to handle, was to squeeze along where the seam is length-wise (compress like tightening a belt and then wiggle enoug to slide off …but again don’t get close to the edges of the metal or you will get a slice into your skin) to release the fried dough.This was hard to use and the sharp edges made it even worse. I would pay the extra few dollars and get some high quality material, processing and design validation. Maybe mine were enigma or a one time occurance (quality escape) but…sharp razor edges on a product with no warning labels or instructions that are used for baking and are handled a lot, may need to have a process review.