Italian Cream-Filled Cannoncini

 

Ingredients

For the Puff Pastry Shells:

1 sheet of puff pastry, thawed

1 egg (for egg wash)

1 tbsp milk (to mix with egg)

Granulated sugar (for sprinkling, optional)

Butter or non-stick spray (for greasing molds)

Cannoncini molds (metal cream horn molds or make your own with foil)

For the Pastry Cream (Crema Pasticcera):

2 cups (500 ml) whole milk

4 large egg yolks

½ cup (100 g) granulated sugar

¼ cup (30 g) all-purpose flour (or 20 g cornstarch)

1 tsp vanilla extract or ½ vanilla bean

1 tbsp unsalted butter (optional, for extra smoothness)

 

Instructions

1. Make the Pastry Cream (Can be made ahead)

1. In a saucepan, heat the milk with vanilla until hot (not boiling). If using a vanilla bean, steep it and remove.

2. In a bowl, whisk egg yolks and sugar until light.

3. Add flour (or cornstarch), whisking until smooth.

4. Slowly pour in the hot milk while whisking constantly.

5. Return the mixture to the pot and cook on medium heat, stirring constantly until thickened (~5–7 minutes).

6. Remove from heat, stir in butter (optional), and cool.

7. Cover with plastic wrap touching the surface and refrigerate.

2. Prepare the Cannoncini Shells

1. Preheat oven to 400°F (200°C).

2. Roll out the puff pastry into a thin rectangle. Cut into ¾-inch (2 cm) wide strips.

3. Lightly grease the cannoncini molds.

4. Wrap each strip around a mold, overlapping slightly.

5. Place on a baking sheet, seam side down.

6. Beat the egg with milk and brush over the pastry.

7. Sprinkle with sugar if desired.

8. Bake for 15–20 minutes, until golden and puffed.

9. Let cool slightly, then gently remove from molds.

3. Fill the Cannoncini

Transfer cooled pastry cream into a piping bag.

Pipe into each pastry horn until full.

Optional: Dust with powdered sugar before serving.