Italian Cream Stuffed Cannoncini: A Delightful Pastry Recipe

Ingredients

For the Italian Cream Filling:

• 3 egg yolks
• 30 g all-purpose flour
• 100 g granulated sugar
• 1 tsp vanilla extract
• 240 ml milk

For the Cannoncini Pastry:

• 1 sheet thawed puff pastry
• 50 g granulated sugar (for sprinkling)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

Preparation

Making the Italian Cream Filling:

Step 1: In a saucepan, warm the milk over medium heat. In a separate bowl, whisk together the egg yolks, flour, sugar, and vanilla extract until smooth. Gradually add the warmed milk to the egg mixture, whisking continuously to avoid lumps.

Step 2: Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and reaches a boil.

Step 3: Reduce the heat and simmer for an additional 2-3 minutes until the desired thickness is achieved. Pour the cream into a glass dish, cover with plastic wrap, and refrigerate for at least 1 hour to cool and set.

Making the Cannoncini Pastry:

Step 1: Preheat the oven to 400°F (200°C). Sprinkle a work surface and the puff pastry sheet with granulated sugar. Roll the pastry into a 9×12-inch rectangle. Cut the pastry into 12 strips and roll each strip around a cone-shaped mold, overlapping the edges slightly.

Step 2: Line a baking sheet with parchment paper and place the pastry cones seam-side down. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush each cone lightly with the egg wash.

Step 3: Bake for 15-20 minutes or until golden brown. Allow the cones to cool for a few minutes before carefully removing them from the baking sheet.

Step 4: Fill each pastry cone with the chilled Italian cream and dust with powdered sugar before serving. Enjoy this decadent Italian treat!