Description
Delight in the rich and creamy Italian flavor of these delectable Cream Stuffed Cannoncini pastries. A perfect treat for any occasion!
Ingredients
Scale
Custard Cream:
- 3 egg yolks
- 3 tbsp (30 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1 tsp vanilla extract
- 8 ounces (235 ml) milk
Pastry Horns:
- 1 sheet puff pastry (about 8 ounces, 225 grams)
- 1/4 cup (50 grams) sugar
- 1 egg (for egg wash)
- Powdered sugar to decorate
Instructions
- Make the Custard Cream: Heat milk in a saucepan. Whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy. Gradually pour in the hot milk while stirring. Cook in saucepan until thickened; cool and refrigerate.
- Prepare the Pastry Horns: Preheat oven to 400°F (200°C). Roll out pastry, cut into strips. Wrap each strip around a horn mold, brush with egg wash, bake until golden brown.
- Assemble: Fill each pastry horn with custard cream using a piping bag. Sprinkle with sugar before serving.
Notes
- Be careful when filling the pastry horns with custard to avoid leakage.
- Store any leftover Cannoncini in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncini
- Calories: 220
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Italian, Cream Stuffed Cannoncini, Pastry, Custard, Dessert
