Description

Indulge in the exquisite flavors of Crisp And Buttery Italian Cream Filled Cannoncini, a delightful pastry filled with creamy custard encased in flaky puff pastry. This beloved Italian dessert combines simplicity with sophistication, making it a perfect treat for any occasion. Discover how easy it is to create these elegant pastry horns at home and customize them with various fillings for a unique culinary experience.

Ingredients

3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate

Instructions

Step 1: Prepare the Custard Cream (Crema Pasticcera)

Warm up the milk until hot (not boiling). In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.

Step 2: Incorporate Milk

Add the milk gradually while whisking to avoid lumps.

Step 3: Thicken and Cool

Place the pan over medium heat and stir continuously until the mixture reaches a slow boil and thickens. Lower the flame and cook for a few more minutes until desired thickness. Transfer to a glass bowl, cover with plastic wrap, and refrigerate for at least one hour.

For the Pastry Horns:

Step 1: Preheat and Prepare Pastry

Preheat the oven to 400°F (200°C). Sprinkle sugar on the counter and puff pastry, then roll out to a 9 by 12-inch rectangle.

Step 2: Cut and Shape

Cut the pastry into 12 strips (about 1 inch wide). Roll each strip onto a conical mold, overlapping the pastry.

Step 3: Bake

Place on a parchment-lined baking sheet with the seam side down. Brush lightly with egg wash (1 egg beaten with 1 tbsp water). Bake for 15-20 minutes until golden.

Step 4: Cool and Fill

Allow to cool briefly, then gently remove from molds. Fill each pastry horn with the prepared cream once completely cooled.

Step 5: Serve and Enjoy!

Sprinkle with powdered sugar if desired and savor your homemade Italian cream filled cannoncini!

Notes

Serving Tips:

Presentation: Arrange cannoncini on a decorative platter for a visually appealing display.
Garnish: Sprinkle lightly with powdered sugar just before serving to enhance the presentation.
Accompaniments: Serve alongside espresso, coffee, or tea for a delightful pairing.
Variations: Experiment with different fillings such as chocolate ganache or fruit preserves for added variety.

Storage Tips:

Refrigeration: Store filled cannoncini in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Freezing: To freeze, place unfilled pastry horns in a freezer-safe container separated by parchment paper. Fill after thawing for best results.
Reheating: For a crisp texture, reheat filled cannoncini in a preheated oven at 350°F (175°C) for 5-7 minutes.
Room Temperature: Serve at room temperature for optimal taste and texture.

These tips ensure your Crisp And Buttery Italian Cream Filled Cannoncini stay delicious and presentable, whether serving immediately or preparing ahead.