Description
Indulge in the delightful treat of Italian Cream Stuffed Cannoncini, featuring crisp, golden puff pastry shells filled with a rich, creamy vanilla custard. This recipe combines flaky pastry with a smooth homemade custard that’s lightly sweetened and perfectly balanced for an irresistible dessert or elegant snack.
Ingredients
Scale
Custard Filling
- 3 egg yolks
- 30 grams all-purpose flour
- 100 grams sugar
- 1 tsp vanilla extract
- 235 ml milk, warmed
Pastry
- 1 sheet of defrosted puff pastry (225 grams)
- 1 egg (for egg wash)
- 50 grams sugar (for dusting)
- Powdered sugar (for decoration)
Instructions
- Prepare the Custard Filling: In a mixing bowl, whisk together the egg yolks, sugar, and all-purpose flour until the mixture is smooth and homogenous. Gradually pour in the warmed milk while continuously whisking to prevent lumps. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla extract, then allow the custard to cool completely.
- Prepare the Puff Pastry Shells: Preheat your oven to 400°F (200°C). Roll out the defrosted puff pastry sheet into a thin layer. Cut the pastry into 1-inch-wide strips. Wrap each strip around a cannoli mold, overlapping slightly, and secure the edges. Brush the pastry shells lightly with beaten egg for a glossy finish, then sprinkle with sugar for a delicate sweetness and crunch.
- Bake the Shells: Place the wrapped molds on a baking tray and bake in the preheated oven for 15-20 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow to cool slightly before gently sliding the shells off the molds to avoid breaking.
- Fill and Decorate: Once the shells have cooled completely, fill them with the prepared vanilla custard using a piping bag or spoon. Finish by dusting the filled cannoncini with powdered sugar for a classic, elegant look. Serve immediately for best texture and flavor.
Notes
- Ensure the milk is warm when adding to the egg yolk mixture to prevent curdling.
- Use caution when removing the pastry shells from the molds to maintain their shape.
- If you don’t have cannoli molds, you can make cones with parchment paper, but handle carefully.
- For a gluten-free version, substitute the all-purpose flour and puff pastry with gluten-free alternatives.
- Custard can be made a day ahead and refrigerated to save time.
