Italian Cream Stuffed Cannoncini (Cream Horns)

Indulge in the exquisite world of Italian pastries with these delightful Cannoncini filled with luscious Custard Cream (crema pastiera). This recipe yields 12 golden delights that promise to elevate your dessert experience. Let’s embark on the journey of crafting these sweet treats with layers of puff pastry, creamy custard, and a dusting of powdered sugar.

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)
Custard Cream (Crema Pastiera):
Warm up the milk until hot but not boiling.

In a medium-sized pan, whisk together the egg yolks with sugar, vanilla extract, and flour until the mixture is light and fluffy.

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