Description
Indulge in the delightful experience of making Italian Cream Stuffed Cannoncini, a classic Italian pastry that marries flaky puff pastry with velvety vanilla custard. Perfect for any occasion, these elegant treats are sure to impress your guests and satisfy your sweet cravings. With a light dusting of powdered sugar and endless filling variations, each bite transports you straight to Italy. Whether you’re celebrating a special event or simply treating yourself, this easy recipe brings an irresistible touch of sophistication to your dessert table.
Ingredients
Scale
- 1 sheet of puff pastry (8 ounces, defrosted)
- 1 egg (for egg wash)
- 3 egg yolks
- 3 tablespoons all-purpose flour
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 8 ounces milk
- Powdered sugar (for decoration)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry and cut into strips (1 inch by 6 inches).
- Wrap each strip around a cannoli mold, overlapping slightly, and brush with egg wash.
- Bake on a parchment-lined baking sheet for 15-20 minutes until golden brown. Cool and remove from molds.
- In a bowl, whisk together egg yolks, sugar, and flour. Heat milk until boiling, then whisk into the egg mixture.
- Return to saucepan and heat until thickened; stir in vanilla and cool completely.
- Pipe custard into cooled cannoncini shells and dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncino (45g)
- Calories: 170
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg