My son made Italian Cream Stuffed Cannoncini

Preheat the oven as directed on the puff pastry packet to provide the optimal baking environment.
Prepare a surface lightly dusted with flour and roll out the sheet of thawed puff pastry to reveal a blank slate for your culinary creation.
Shape the dough into strips that are 1/2 to 1 inch wide; the width can be adjusted to suit your taste.
Wrap each strip around a metal horn or cone form, making sure the layers overlap beautifully; this will give the finished product a wonderful crunch.
Place the wrapped cones on a parchment-lined baking sheet and be ready for them to bake until they’re golden brown.
The wrapped cones will be expertly browned thanks to a light spritz of cooking spray, a little culinary magic.
As you follow the puff pastry packaging directions to bake the horns until they are golden brown and very crisp, you can’t help but be enchanted by the delightful scent.
The pastry horns will be better prepared for the big reveal if you give them time to cool before handling them.
Putting Together:

Carefully remove the metal cones from the pastry horns as they cool to expose the flaky treasures inside.
The ricotta cream is a work of art, so get ready to fill each horn with it, either delicately with a piping bag or by hand with a little spoon.
As a finishing touch, sprinkle powdered sugar over the filled horns for a little snowfall that will make these exquisite sweets even more visually appealing.
Points for Weight Watchers (WW): Indulge in this decadent treat without breaking the bank