Crisp Buttery Italian Cannoncini (Printable Version)
Light puff pastry horns stuffed with silky vanilla custard. Classic Italian sweets that are both crunchy and creamy.
# What You'll Need:
→ For the Custard Cream
01 -
8 ounces milk
02 -
1 teaspoon vanilla extract
03 -
1/2 cup sugar
04 -
3 tablespoons all-purpose flour
05 -
3 egg yolks
→ For the Pastry Horns
06 -
Powdered sugar for dusting
07 -
1 egg, for egg wash
08 -
1/4 cup sugar
09 -
1 sheet (8 oz) puff pastry, defrosted
# Steps to Follow:
01 -
Pipe that custard straight into your cooled horns. Sprinkle on some powdered sugar. Go ahead and enjoy them while they're super crisp.
02 -
Set the filled pastry bits seam side down on a tray with parchment. Brush on egg wash and pop in the oven at 400°F for 15-20 minutes, till golden. Wait for them to cool, then gently slide off the molds.
03 -
Take your thawed puff pastry, give it a quick roll over the sugar to a 9x12-inch rectangle. Slice into 12 strips, about an inch wide. Wrap each strip around your cone form, letting the edges overlap a little.
04 -
Get your milk nice and warm but don’t let it boil. Whisk up your egg yolks, vanilla, sugar, and flour in a pot till they’re pale. Slowly pour in the hot milk, mixing as you go. Keep stirring over medium heat until it thickens up. Pop the custard in the fridge to cool for an hour or more.
# Additional Notes:
01 -
Let everything come to room temp before you start
02 -
Keep mixing the custard to keep it smooth
03 -
Don’t stuff the horns until you’re ready to munch, or they’ll get soggy