Buttery Crisp Italian Cream filled Cannoncini
Do you love cream-filled pastries? The ones with the delicate, flaky crust and the creamy, rich filling? If so, then you’re going to love this recipe for Buttery Crisp Italian Cream filled Cannoncini.
INGREDIENTS:
Custard:
½ C. Sugar
8 Oz. Milk
1 Tsp. Vanilla extract
3 Egg yolks
3 Tbsp. Flour
Cannoncini
1 Egg, Large, beaten
8 Oz. Puff pastry sheet , thawed
¼ C. Granulated sugar
Powdered sugar
DIRECTIONS:
Place the milk into a saucepan over medium heat, and get hot but do not boil it.
In a bowl, combine the egg yolks, flour, ½ cup sugar and vanilla extract.
Carefully place a bit of the hot milk into the egg yolk mixture, and whisk quickly to combine.
Once the egg yolk mixture has been tempered, carefully whisk it a little at a time into the saucepan with the milk.
Simmer to a low boil over medium heat until it reaches a thick consistency.
Remove from the heat and pour into a container.
Place a layer of plastic wrap over the top of the custard filling, actually touching the top of it, and chill for a minimum of 1 hour.
In the meantime, heat the oven to 400 degrees, and prepare a parchment lined baking sheet.
Add a layer of granulated sugar to the countertop, and place the puff pastry sheet on top. Place another thin layer of sugar on top of the pastry too.
Slice the puff pastry sheet into 12 thin strips that are 1 inch wide.
Roll the strips of dough over cone-shaped molds.
Lay the covered molds on the baking sheet, and brush with the egg.
Bake for 10-15 minutes until golden brown.
Remove, let cool, and then take the cones off of the molds.
Pipe with the custard filling once it has set, and garnish with powdered sugar before serving.