Crisp and Buttery Italian Cream Filled Cannoncini
Ingredients:
For the Pastry:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
2 tablespoons granulated sugar (for sprinkling)
For the Italian Cream Filling:
1 cup whole milk
1/2 cup heavy cream
3 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Directions:
Prepare the Pastry:
Preheat your oven to 375°F (190°C).
Lightly flour your work surface and roll out the puff pastry sheet into a rectangle.
Cut the puff pastry into 1-inch wide strips, about 10-12 inches long.
Lightly grease metal cream horn molds or cone-shaped molds.
Starting at the tip of each mold, wrap a strip of pastry around the mold, overlapping slightly as you go to create a spiral.
Place the wrapped molds on a baking sheet lined with parchment paper.
Brush the pastry with beaten egg and sprinkle with granulated sugar for a crisp, golden finish.
Bake the Pastry:
Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let the pastries cool slightly before carefully removing them from the molds.
Set aside to cool completely.
Make the Italian Cream Filling:
In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the cream thickens, about 3-5 minutes.
Remove from heat and stir in the vanilla extract and butter until smooth.
Transfer the cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.
Assemble the Cannoncini:
Once the pastry and cream are both cooled, fill a piping bag fitted with a star or round tip with the Italian cream.
Pipe the cream into each pastry shell, filling them generously.
Optional: Dust the filled cannoncini with powdered sugar for an extra touch of sweetness and presentation.
Serve:
Serve the Crisp and Buttery Italian Cream Filled Cannoncini immediately, or store them in the refrigerator for up to 24 hours. They are best enjoyed the same day for maximum crispiness and flavor.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: Approximately 250 kcal per cannoncini | Servings: 8-10 cannoncini
