ADVERTISEMENT
When you make your own Crispy and Buttery Puff Pastry Cannoncini, indulgence takes on a whole new meaning. Every bite of this exquisite golden puff pastry filled with a creamy custard is a symphony of tastes and emotions. It is an Italian delicacy. Join us on a gastronomic adventure as we learn how to make this age-old dish, which will add a charm to any gathering.
In today’s recipe, I used frozen puff pastry.
And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips and roll around the mold.
Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
YIELD 12
PREP TIME 20 Min
COOK TIME 25 Min
INACTIVE TIME 1 Hour
TOTAL TIME 1 H & 45 M
Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream
INGREDIENTS
For the custard cream
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
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
