Buttery Crisp Italian Cream filled Cannoncini
These Buttery Crisp Italian Cream filled Cannoncini are flaky puff pastry horns filled with smooth vanilla custard and finished with a dusting of confectioners’ sugar. They are elegant, crisp, creamy, and perfect for holidays, brunch, or dessert trays.
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Servings: 12
Ingredients
Custard Filling
- 8 ounces milk
- 3 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons flour
Cannoncini
- 1 sheet puff pastry 8 ounces
- 1/4 cup sugar
- 1 egg beaten
- Confectioners’ sugar for garnish
Instructions
Prepare the Custard Filling
- Heat the milk.
- Pour the milk into a saucepan and heat it until hot, but not boiling.
- Prepare the custard base.
- In a medium saucepan, whisk together the egg yolks, sugar, flour, and vanilla until smooth.
- Add the milk gradually.
- Pour the hot milk into the egg mixture a little at a time, whisking continuously to prevent lumps from forming.
- Cook the custard.
- Place the saucepan over medium heat and stir continuously until the mixture reaches a slow boil.
- Thicken the custard.
- As the custard begins to thicken, continue stirring and scrape the bottom and sides of the pan. Lower the heat and cook until the custard reaches the desired consistency.
- Chill the custard.
- Transfer the custard to a bowl, cover it directly with plastic wrap, and refrigerate for at least 1 hour, or until fully cooled.
Prepare the Cannoncini
- Preheat the oven.
- Preheat the oven to 400°F.
- Prepare the pastry.
- Lightly sprinkle sugar on the work surface and place the puff pastry sheet on top. Sprinkle a little more sugar over the pastry.
- Cut the pastry.
- Cut the pastry into 12 strips, each approximately 1 inch wide.
- Shape the pastry.
- Wrap each pastry strip around a cone-shaped mold, overlapping the dough slightly as you wrap.
- Arrange on the baking sheet.
- Place each pastry cone on a baking sheet lined with parchment paper.
- Brush with egg wash.
- Beat the egg with a small amount of water if desired, then brush it over each pastry cone.
- Bake the pastry.
- Bake for 15 to 20 minutes, or until the pastry is golden brown and crisp.
- Cool and remove the molds.
- Allow the pastry cones to cool for a few minutes, then carefully twist and remove them from the molds.
Assemble the Cannoncini
- Fill the pastry shells.
- Once the pastry shells are fully cooled, transfer the custard to a piping bag and fill each shell with the chilled custard.
- Garnish and serve.
- Dust the filled cannoncini with confectioners’ sugar before serving.
Notes
To make this recipe gluten free, use a certified gluten-free puff pastry and replace the flour in the custard with a gluten-free flour blend or cornstarch. Also confirm that the vanilla, confectioners’ sugar, and any packaged ingredients are labeled gluten free or free from cross-contact concerns. Because gluten-free puff pastry can be more delicate, keep it cold while working, handle it gently when wrapping the molds, and allow the baked shells to cool fully before removing them from the molds to help prevent cracking.