Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: About 12 cannoncini
Category: Dessert
Method: Baking
Cuisine: Italian
Ingredients
For the Custard Cream:
- 3 egg yolks
- 3 tablespoons (30 grams) of all-purpose flour
- 1/2 cup (100 grams) of sugar
- 1 teaspoon of vanilla extract
- 8 ounces (235 milliliters) of milk
For the Cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)
- 1/4 cup (50 grams) of sugar
- 1 egg (for egg wash)
- Powdered sugar (to decorate)
Instructions
Preparing the Custard Cream (Crema Pasticcera):
- Warm up the milk until it’s hot but not boiling.
- In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour until the mixture becomes light and fluffy.
- Gradually add the hot milk while whisking continuously to ensure there are no lumps.
- Place the pan over medium heat and stir constantly until the mixture comes to a slow boil. The cream will thicken, so make sure it doesn’t stick to the bottom of the pan. Lower the heat and continue to cook for a couple more minutes until you achieve the desired thickness.
- Pour the custard cream into a glass bowl, cover it with plastic wrap, and let it cool down. Refrigerate for at least one hour to allow it to set.
Making the Cannoncini:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet on a lightly floured surface. Cut it into strips, each about 1 inch wide and 4 inches long.
- Sprinkle sugar evenly over each strip of puff pastry.
- Roll each strip into a cone shape, starting from one end and finishing at the other. Make sure the sugar is on the inside to create a sweet filling.
- Beat the egg and brush it over the tops of the cannoncini for a shiny finish.
- Place the cannoncini on the prepared baking sheet and bake in the preheated oven for about 15 minutes or until they turn golden brown and crispy.
- Allow the cannoncini to cool slightly before filling.
Assembling the Cannoncini:
- Once the custard cream has cooled and set, use a piping bag or a small spoon to fill each cannoncino with the custard cream.
- Dust the filled cannoncini with powdered sugar to decorate.
- Serve and enjoy these delightful Italian pastry treats!
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below. Happy cooking