Creamy Cannoncini (Print Version)
# Ingredients:
→ Custard Filling
01 -
3 egg yolks, large
02 -
1 cup (8 oz) of milk
03 -
3 tablespoons of flour, plain
04 -
½ cup sugar, granulated
05 -
1 tsp vanilla extract
→ Dough
06 -
8 ounces of thawed puff pastry
07 -
A single egg for brushing (egg wash)
08 -
¼ cup white sugar for rolling
09 -
Powdered sugar to sprinkle on top
# Instructions:
01 -
Heat your milk gently, making sure it doesn’t boil. Blend the yolks, sugar, flour, and vanilla until it’s fluffy. Slowly add the heated milk into the egg blend. Cook it on medium heat, stirring nonstop, until it thickens. Chill it in the fridge for at least one hour once it’s cooled down.
02 -
Preheat the oven to 400°F. Sprinkle sugar across your surface before rolling the pastry into a 9x12-inch rectangle. Slice it into 12 separate pieces, about 1 inch wide.
03 -
Take each strip and wrap it around a pastry mold, overlapping a little. Place them seam-side down on a parchment-lined baking tray.
04 -
Combine a spoonful of water with the egg and brush this gently over the pastry. Be sure to avoid brushing the molds.
05 -
Bake for 15-20 minutes at 400°F until they’re golden all over. Let them cool slightly before gently slipping the molds out.
06 -
Use a piping bag to fill each pastry horn with your chilled custard. Dust some powdered sugar on top and enjoy!
# Notes:
01 -
For a crispier texture, wait to fill them right before serving.
02 -
The custard needs at least one hour to chill in the refrigerator.
03 -
Keep the egg wash off the molds so they’re easy to slide out.