What do you know about puff pastry? Do you buy it? Do you make it
yourself? How often in a year do you use it?

Expensive item-Aldi's once around Christmas time sold an off brand very
cheap. Buy up and freeze when you can get a good price.

Usually I simply (lazily) slice it into small rectangles, spread with
lemon curd, and bake.

Have you ever seen those 3inch high pastry pillows? Do they call them
Neopolitans? I am guessing they stacked multiple layers of sheets
together before baking?

I have a love for cream horns. You know, every grocery store sells them
in a plastic wrapped package of 4 filled with a godawful Twinkie filling
:-)

So, I assume you wrap puff pastry around those metal pastry tubes
?cannoli tubes? and bake, and then slide them off the tubes, cool, and
fill? I am thinking I could use wood dowels?? Parchment paper wrapped
around knives was another thought. :-)

I like the idea of a narrower tunnel to fill-keeping the filling in
better proportion to the pastry dough.

I also love cream cheese danish-really really love that dough-do you
think a danish dough would work baked around a cylinder?

Moving on to the godawful Twinkie filling...

I once tried scraping out the filling and filling with Cool Whip-it was
equally gadawful :-)

Any delicious ideas for filling?

I am leaning towards trying to coat the tunnel rather than fill it.
Could one coat the raw dough on one side with a sweet eggy creamy cheesy
fruity nutty mixture and wrap it around your tube with the filling side
applied to the tube?

What are your ideas for the sweet insides of a pastry tube?