Italian Cream-Filled Cannoncini:

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Italian Cream-Filled Cannoncini: A Simple Pastry for New Bakers

Ingredients

For the Pastry Shells:

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons granulated sugar
  • 1 egg, beaten (for egg wash)

For the Custard Cream Filling:

  • 2 cups whole milk
  • 4 tablespoons granulated sugar
  • 3 egg yolks
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional for brightness)

Instructions

Step 1: Prepare the Pastry Shells

  1. Preheat Oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Roll Out Pastry: Lightly flour your work surface and roll the puff pastry slightly thinner. Sprinkle evenly with sugar.
  3. Cut Strips: Use a knife or pizza cutter to slice the dough into ½-inch wide strips.
  4. Wrap the Molds: Wrap each strip around a metal cream horn mold (or homemade foil cones), overlapping slightly to avoid gaps.
  5. Egg Wash: Brush the surface lightly with beaten egg for that glossy golden finish.
  6. Bake: Place on baking sheet and bake 15–18 minutes until puffed and golden brown. Let cool completely, then gently slide the shells off the molds.

Step 2: Make the Custard Cream

  1. Warm the Milk: In a medium saucepan, heat milk over low heat until just warm—do not boil.
  2. Whisk Yolks and Sugar: In a separate bowl, whisk egg yolks and sugar until pale and creamy.
  3. Add Flour: Gradually whisk in flour until smooth.
  4. Combine: Slowly pour warm milk into the yolk mixture while whisking continuously.
  5. Cook: Return the mixture to the saucepan and cook over low heat, stirring constantly, for 5–7 minutes or until thickened.
  6. Flavor and Chill: Stir in vanilla and optional lemon zest. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until completely cooled.

Step 3: Fill and Finish

  1. Pipe the Cream: Spoon chilled custard into a piping bag fitted with a small round tip.
  2. Fill the Shells: Generously pipe custard into each cooled pastry horn.
  3. Optional Finish: Dust with powdered sugar before serving for an elegant final touch.

Why Beginners Love This Recipe

  • Simple Ingredients: Pantry staples and store-bought puff pastry keep it low-stress.
  • High Reward: Minimal effort for a dessert that looks impressive.
  • Customizable: Play with flavors—add cocoa, espresso, or citrus twists to the custard.
  • Skill-Friendly: Great intro to piping, rolling dough, and custard-making.

Substitutions & Variations

  • Dairy-Free: Swap whole milk for almond or coconut milk.
  • Gluten-Free: Use gluten-free puff pastry and replace flour with cornstarch.
  • Sugar-Free: Substitute sugar with stevia or monk fruit sweetener.

Troubleshooting & Tips

  • Pastry Unrolling? Chill the shaped molds 10 minutes before baking or press edges to seal tightly.
  • Thin Custard? Cook longer until it thickens to a pudding-like consistency.
  • Browning Issues? Use the middle rack and monitor your oven temperature.
  • No Cream Horn Molds? Make cones out of foil—works just as well!
  • Storage: Unfilled shells can be stored in an airtight container at room temp for up to 3 days. Once filled, refrigerate and enjoy within 24 hours.

Serving Suggestions

  • Pair with coffee or hot tea for a cozy afternoon treat.
  • Drizzle with melted chocolate for a decadent twist.
  • Garnish with berries or citrus zest to brighten the plate.
  • Customize the filling with chocolate, nuts, or flavored extracts.

Recipe Card

Italian Cream Stuffed Cannoncini (Cream Horns)
Total Time: 38 minutes
Yield: 10–12 cannoncini

Ingredients
Pastry Shells:

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons granulated sugar
  • 1 egg, beaten

Custard Filling:

  • 2 cups whole milk
  • 4 tablespoons granulated sugar
  • 3 egg yolks
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Roll out puff pastry, sprinkle with sugar, and cut into ½-inch strips.
  3. Wrap strips around molds, brush with egg wash.
  4. Bake 15–18 minutes until golden. Cool and remove from molds.
  5. Warm milk. Whisk yolks and sugar, then add flour.
  6. Slowly whisk in warm milk, cook 5–7 minutes until thick. Stir in vanilla and zest. Cool completely.
  7. Pipe custard into cooled pastry shells. Dust with powdered sugar if desired.

Storage Note: Unfilled shells: airtight at room temp, 3 days. Filled: refrigerate, consume within 24 hours.

 

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