Cream Stuffed Cannoncini (Print Version)
# Ingredients:
→ For the creamy custard
01 -
3 yolks from eggs
02 -
3 tablespoons (30 grams) plain flour
03 -
1/2 cup (100 grams) granulated sugar
04 -
1 teaspoon vanilla flavoring
05 -
8 ounces (235 ml) whole milk
→ For the pastry shells
06 -
1 sheet of frozen puff pastry, thawed (about 8 ounces, 225 grams)
07 -
1/4 cup (50 grams) caster sugar
08 -
1 egg to create an egg wash
09 -
Powdered sugar to sprinkle on top
# Instructions:
01 -
Start by warming milk in a pot—make sure it doesn’t reach a boil. In a separate bowl, whisk together egg yolks, sugar, flour, and vanilla until the mix looks fluffy. Slowly pour the warm milk into the bowl while constantly stirring to prevent the eggs from scrambling. Once combined, pour the mixture back into the pot. Cook over medium heat and stir until it fully thickens, creating a rich custard. Transfer this to a bowl, press plastic wrap directly onto the surface to stop a skin from forming, and refrigerate for about 60 minutes.
02 -
Preheat your oven to 400°F (200°C). Dust your work surface with sugar, then roll out the puff pastry to roughly a 9x12-inch rectangle. Cut it into 12 strips. Wrap each strip around a cannoli mold, slightly overlapping the edges. Put the wrapped molds on a baking tray lined with parchment paper, keeping the seams underneath. Mix a little water into your egg, then brush this egg wash over each pastry. Bake for 15-20 minutes until puffed and golden brown. Let them cool completely before gently removing them from the molds.
03 -
When both your cream and pastries are properly cooled, grab a piping bag and load it up with the custard. Pipe the filling into both ends of each pastry shell so they're packed with cream. Add a sprinkle of powdered sugar right before serving for that finishing touch. These beauties will give you a bite of authentic Italian dessert every time!
# Notes:
01 -
Treat yourself to delicious flaky pastries filled with smooth, sweet custard. These Cream-Filled Cannoncini bring together the best of Italian dessert in a way that's easy yet elegant. Each bite feels like stepping into a cozy Italian café!
02 -
If you need to make these gluten-free, swap the regular flour for a gluten-free blend you trust. Use specialty gluten-free puff pastry, but handle it delicately since it’s a bit trickier to work with. The results? Just as tasty as the classic version!