Vanilla Cream Rolls

• Yield: 12 cannoncini

Ingredients:

For the custard cream (crema pastiera):

• 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

Preparation:

1. Start by preparing the custard cream (crema pastiera):
   • 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.
   • Add the milk gradually while whisking, ensuring there are no lumps.
2. Continue whisking the mixture over medium heat until it thickens and comes to a gentle boil.
3. Remove from heat and let it cool completely, then refrigerate until ready to use.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll out the puff pastry sheet and sprinkle evenly with sugar.
6. With a sharp knife or pastry cutter, cut the puff pastry sheet into 12 equal strips.
7. Take each strip and gently stretch it to lengthen slightly.
8. Place a spoonful of custard cream at one end of each strip, then roll up the pastry, starting from the end with the cream.
9. Place the rolled cannoncini on the prepared baking sheet, seam side down.
10. Beat the egg and brush each cannoncino with the egg wash.
11. Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy.
12. Once baked, remove from the oven and let cool slightly on a wire rack.
13. Dust the vanilla cream rolls with powdered sugar before serving.