Ingredients
For the Cannoncini (Pastry Shells):
- 1 sheet of puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
- Powdered sugar (for dusting)
For the Italian Cream Filling:
- 1 cup whole milk
- 3 tbsp all-purpose flour
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup unsalted butter, softened
- ½ cup mascarpone cheese (or cream cheese as a substitute)
Instructions
- Prepare the Pastry Shells:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry and cut into strips about 1 inch wide.
- Wrap each strip around metal cannoli forms (or make makeshift molds from aluminum foil).
- Mix egg and water for egg wash. Lightly brush over the pastry.
- Bake for 15–18 minutes or until golden and crisp. Remove and let cool completely before removing from molds.
- Make the Cream Filling:
- In a saucepan, whisk flour into milk until smooth. Cook over medium heat, stirring constantly until thickened.
- Remove from heat and let cool completely.
- In a separate bowl, beat butter and sugar until fluffy.
- Add the cooled milk mixture and vanilla extract; beat until smooth.
- Add mascarpone cheese and mix until creamy.
- Assemble the Cannoncini:
- Spoon or pipe the cream filling into each cooled pastry shell.
- Dust with powdered sugar before serving.
Let me know if you’d like a chocolate drizzle or fruit garnish version too!