Description
Golden, flaky pastry horns filled with creamy custard, Italian Cannoncini are an elegant and irresistible treat perfect for any special occasion.
Ingredients
Scale
For the Pastry:
- 1 sheet puff pastry, thawed 🥐
- 2 tbsp granulated sugar
For the Custard Filling:
- 2 cups whole milk 🥛
- 1/2 cup granulated sugar
- 3 tbsp cornstarch 🌽
- 3 large egg yolks 🥚
- 1 tsp vanilla extract 🌿
For Assembly:
- Powdered sugar, for dusting
Instructions
Instructions:
- Prepare the Pastry Shells: Preheat oven to 400°F (200°C). Cut the puff pastry into 1-inch strips. Wrap each strip around a metal cone mold, overlapping slightly. Sprinkle with sugar and bake for 12-15 minutes until golden. Let cool before removing molds.
- Make the Custard: Heat milk in a saucepan until warm. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually add warm milk, whisking continuously. Return mixture to the saucepan and cook over medium heat, stirring until thickened. Stir in vanilla and cool completely.
- Assemble the Cannoncini: Fill a piping bag with custard and pipe into the cooled pastry shells.
- Serve: Dust with powdered sugar and serve immediately.
Notes
- For variety, dip the ends of the pastry in melted chocolate or crushed nuts.
- Store unfilled pastries in an airtight container for up to 2 days. Fill them just before serving for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g