Fox Run 4508 Cream Horn Molds, Tin-Plated Steel, Set of 6

Since the puff pastry dough is wrapped around the mold and baked on it, I needed another set of six to go with my old set so I could bake a dozen at once and save some time. My hope was that this set would match the size of my current set, and they did. These are substantial enough so that they don't bend or dent easily, but of course they are not of commercial quality and the cost reflects that fact.Cream Horns appear complicated but aren't and if there isn't time to make dough from scratch most grocery stores stock frozen puff pastry dough. Before baking, I brush a light egg wash on the outside of the dough and sprinkle thoroughly with sanding sugar so the light catches the sparkle. Vanilla extract is always good, but flavored whipped cream is an unexpected touch -- other flavored extracts (like peppermint), instant espresso powder, cinnamon, citrus zest or chocolate (cocoa mix) all work well. Fill the horns with whipped cream just before serving.The shape is also great for appetizers. I use phyllo dough to create horns to fill with a variety of mixtures from pureed/finely chopped vegetable and cheese combinations -- artichoke hearts, cream cheese and parmesan or sun dried tomatoes and goat cheese to smoked salmon, onion and cream cheese mixtures. Really, almost anything you can pipe into the horn will work well. The nice thing is whether for dessert or an appetizer, the shells can be baked in advance and filled quickly right before serving. And, if you want smaller horns, just wrap the dough half-way up the mold.

They don't look like much, but they will save lots on time with making handmade ice cream cones. I have the 839 Krumkake Express, only with using their one included cone mold things don't go very fast. These are cool with the seam. I use the seam as a guide to curl to form the shape of the cone. I start at the seam edge then wrap my smooth kitchen cloth over that area to keep away from the heat. I finish shaping the cone. TIP: make sure to let some of the edge of the cone hang over enough that when you wrap the rest of it around you can pinch that overhang onto itself as it cools. If you wish to have a cone that holds fillings. I thought they were smaller than their photo looked. They are slightly smaller than the mold which is included in the krumkake maker, but in reality, they are just right once you start filling them. By just wiping them with natural flavored oils I never had a sticking problem. The cone would always easily release with minimal calories or breakage. These were priced nicely, and I thought they were good quality. They helped my production line a lot in time savings and they made lovely shapes.

Worked as expected. Used them to make cannolis.

I purchased these cannoli forms to use for my first time making cannolis. These forms are made very well and are very durable. They are just the right size and diameter for making perfect looking cannolis. They stand up in the deep fryer very well and showed no signs of wear or distress. They are super simple to use, as you just wrap the cannoli dough around the form and seal. I would highly recommend using these cannoli forms for anyone insterested in making homemade cannolis. I would suggest purchasing several sets however, because it makes the process slow down having to wait for one to cool to make another cannoli. Overall, these forms are of excellent quality!

I've used these now, and been pretty satisfied overall. When I've been smart enough to not let the dough extend past the end of the cone, the shells turn out well. I found that about 5 of 6 shells release cleanly once they've cooled. (So far, I am willing to believe that I wrapped the dough too tightly or got some drops of egg wash on the underside of the dough)The molds do have a significant seam on them, which isn't a big deal if you grease the molds well, but it does mean that you won't want to use these with things other than dough (like chocolate). They are also not exactly round - they are more of an oval shape (cross section)Cleaning the outside is pretty straightforward, but cleaning the inside is awkward, as it is a cone and tapers. Oddly, my initial set had some sort of dust (or flour?) dusting the inside, and I nearly penalized the review for that, but I do wash my implements thoroughly before I use them anyway.A word to the wise - get more than one set of six. Even if you are willing to bake only 6 at a time, it takes far too long to cool the dough, remove the molds, wash them, and get them fully dry between batches.For the price, it's a pretty good deal.

These work great for cannolis. They are essential to making them and in my first attempt they stood up to the heat. They are light and easy to form the dough around. The light weight means no problems with sinking or banging around in the pan. Easy to slide the dough off and on. I may need to buy another pack because 4 ends up not being enough!

Perfect sizeClean easyWhen baking, it comes easy out

The product worked fine. I bought two sets. I was very happy with the size of the forms.My issue came when came when I was frying the shells. I do not know how it slipped my mind that these METAL forms probably weren't the greatest for frying because the retained heat for so long. When I make cannoli, I make large batches and I do not have the patience to wait for the forms to cool so I can make another couple of shells. I read an interesting suggestion: cut the wooden handle of a broomstick to the desired length and you've got a couple forms that cool down quicker. I haven't tried it but I'm considering it.If you only make a couple of cannoli at a time, these forms are great.

Llego muy rápido y de excelente calidad, para repostería

I used one box of puff pastry. Rolled the pastry out to about 1/8" thick and cut 1" strips. I started from the bottom of each cone and then spiralled the pastry, slightly overlapping each layer until I reached the top. When cooled, I filled each horn with fresh cream and dusted them with icing sugar. I used butter to grease the moulds - in a few places the pastry stuck a bit onto the mould, I used a very thin knife to gently loosen the pastry off the mould and it worked great! Next time I'll experiment with using spray and cook to see if it spreads more easily than butter. I would definitely recommend this product for anyone who enjoys cream horns!

Work well, no sticking, I did brush both sides of the dough with extra virgin olive oil. Removal was effortless. Happy baking.

CANNOLI FORMS WERE RECEIVED AND UTILZED AS DESIGNED. MET ALL SPECS FOR USAGE.

Arrived in good time, as described and in good condition. Can't wait to try.