Italian cream stuffed cannoncini, also known as puff pastry horns, are delightful pastry treats filled with a luscious cream. These crispy and flaky pastries are made by wrapping puff pastry dough around a conical mold, then baking until golden brown and crisp.
Once cooled, they are filled with a rich and creamy filling made with ingredients like mascarpone cheese, ricotta cheese, powdered sugar, vanilla extract, and sometimes chocolate chips or candied fruits.
The filling is piped into the pastry shells, and the ends may be dipped in chopped nuts, chocolate, or powdered sugar for added flavor and texture.
These Italian cream stuffed cannoncini are perfect for special occasions or as a sweet treat with coffee or tea.
INGREDIENTS:
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons (30 gr) of all-purpose 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
PREPARATION:
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