- 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:
- 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.
- Continue whisking the mixture over medium heat until it thickens and comes to a gentle boil.
- Remove from heat and let it cool completely, then refrigerate until ready to use.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet and sprinkle evenly with sugar.
- With a sharp knife or pastry cutter, cut the puff pastry sheet into 12 equal strips.
- Take each strip and gently stretch it to lengthen slightly.
- Place a spoonful of custard cream at one end of each strip, then roll up the pastry, starting from the end with the cream.
- Place the rolled cannoncini on the prepared baking sheet, seam side down.
- Beat the egg and brush each cannoncino with the egg wash.
- Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy.
- Once baked, remove from the oven and let cool slightly on a wire rack.
- Dust the vanilla cream rolls with powdered sugar before serving.