Description
Cannoncini, also known as Italian cream horns, are delightful pastries made from flaky puff pastry filled with rich, creamy custard. Perfect for special occasions or as a sweet treat, these pastries are sure to impress with their delicate texture and luscious filling.
Ingredients
Scale
Custard Cream:
- 3 egg yolks
- 3 tbsp all-purpose flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- 8 oz milk
Pastry Horns:
- 1 sheet puff pastry, defrosted (about 8 oz)
- 1/4 cup sugar
- 1 egg (for egg wash)
- Powdered sugar (for decoration)
Instructions
-
Prepare Custard Cream:
- Warm the milk until hot, but not boiling. In a medium pan, whisk egg yolks with sugar, vanilla, and flour until light and fluffy.
- Gradually add the hot milk, whisking constantly to avoid lumps. Place the pan over medium heat and stir until the mixture thickens and reaches a slow boil. Cook for a few more minutes until desired thickness. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least one hour.
-
Prepare Pastry Horns:
- Preheat oven to 400°F (200°C). Sprinkle sugar on the counter and puff pastry, then roll out to a 9×12-inch rectangle.
- Cut the pastry into 12 strips (about 1 inch wide). Roll each strip onto a conical mold, overlapping the pastry. Place on a parchment-lined baking sheet, seam side down.
- Brush lightly with egg wash (1 egg beaten with 1 tbsp water). Bake for 15-20 minutes until golden. Allow to cool briefly, then gently remove from molds.
-
Assemble Cannoncini:
- Fill each pastry horn with the prepared custard cream using a piping bag. Sprinkle with powdered sugar if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Stir the custard constantly to prevent burning and lumps.
- Fill the pastry horns just before serving to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Protein: 4g
- Cholesterol: 55mg