These delicate pastries feature flaky puff pastry horns filled with a smooth and creamy vanilla pastry cream. They’re perfect for a special occasion or an elegant afternoon tea.
Ingredients:
- For the Pastry Cream:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups whole milk
- For the Cannoncini:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
- Granulated sugar, for sprinkling
- Optional: Powdered sugar for dusting
Instructions:
- Make the Pastry Cream:
- In a medium saucepan, whisk together the egg yolks, sugar, flour, and vanilla extract until smooth.
- Gradually whisk in the milk until fully combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Reduce heat and simmer for 1 minute, stirring constantly.
- Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours.
- Prepare the Cannoncini:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a rectangle.
- Cut the pastry into 12 long strips.
- Wrap each strip around a metal or silicone cone mold, overlapping the edges slightly.
- Place the wrapped cones on the prepared baking sheet.
- Brush the tops of the cones with the beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 15-20 minutes, or until golden brown and puffed.
- Let the cones cool on a wire rack for a few minutes before carefully removing them from the molds.
- Fill and Serve:
- Once the cones are completely cool, use a piping bag fitted with a small star tip to fill them with the chilled pastry cream.
- Dust with powdered sugar, if desired.
- Serve immediately or store in an airtight container at room temperature for up to 24 hours.
Tips and Variations:
- For extra flavor, add a pinch of nutmeg or lemon zest to the pastry cream.
- To make mini cannoncini, cut the puff pastry into thinner strips.
- For a chocolate twist, add 1/4 cup of cocoa powder to the pastry cream.
- You can also use store-bought pastry cream to save time.
Enjoy your delicious homemade Italian Cream Stuffed Cannoncini!