Italian Cream Stuffed Cannoncini Recipe

I want to start the new year with something special. Something Italian. Something that I simply love.

And I do not mean any random afters however a crisp and buttery puff pastry shell exploding with wealthy and sinfully creamy dish. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.

Take a look.

It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog. Fruit and custard tart, torta della nonna, my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups ... and so many others that I can't even remember.

What's not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!? Mouthwatering and comforting, especially on cold winter days. Yes, even here in Southern American state we've had, strangely enough, a bit of winter showing this year.

In today's recipe, I used frozen puff pastry. And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips and roll around the mold. You can see in my video, how easy is to make these horns:

Italian Cream Stuffed Cannoncini Recipes:

Ingredients:

• YIELD: 12 cannoncini
• For the custard cream (crema pasticcera):
• 3 egg yolks
• 3 tablespoons (30 gr) of 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

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