🥐 Ingredients:
For the Custard Cream (Crema Pasticcera):
- 3 egg yolks
- 3 tbsp (30g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tsp vanilla extract
- 8 oz (235 ml) milk
For the Cannoncini Shells:
- 1 sheet puff pastry (about 8 oz / 225g), thawed
- 1/4 cup (50g) sugar (for rolling)
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
👩🍳 Instructions:
1. Make the Custard Cream:
- Heat the milk in a small saucepan until just hot (don’t let it boil).
- In a separate bowl, whisk egg yolks with sugar, flour, and vanilla until smooth.
- Slowly pour the hot milk into the yolk mixture, whisking constantly.
- Pour everything back into the saucepan and cook over low heat, stirring until the cream thickens.
- Remove from heat and cover with plastic wrap directly on the surface. Let it cool completely.
2. Prepare the Cannoncini:
- Preheat oven according to puff pastry package (usually 400°F / 200°C).
- Roll out the puff pastry and cut it into 12 strips (about 1 inch wide).
- Roll each strip around a metal cannoli tube or similar form, overlapping slightly.
- Beat the egg and brush the outside of the rolls, then roll each in sugar.
- Place seam-side down on a baking sheet lined with parchment.
3. Bake:
- Bake for 15–20 minutes or until golden and puffed.
- Let them cool slightly, then gently remove from the molds and cool completely.
4. Fill & Serve:
- Pipe cooled custard cream into each pastry horn.
- Dust with powdered sugar and serve!
✨ Tips & Variations:
- Add lemon zest or a splash of amaretto to the custard for extra flavor.
- Can’t find molds? Wrap foil around wooden spoons or make cone shapes from foil.
- These are best filled shortly before serving to keep the shells crisp.
Perfect with espresso or served as part of a dessert platter. Want a chocolate version too? Just say the word! 🍫🇮🇹
