This is a dish that is crispy, buttery and sweet. Puff Pastry Cannoncini, otherwise known as horns, filled with a sweet Italian Cream Custard. This is one of those treats that I make sure is available to end the year with, and of course, to start a New Year with. I do like my desserts!
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I can’t think of a better way to say so long to what was an interesting year, and wish for a glorious new year. A chance for all to begin again, to make positive changes.
Buttery and flaky puff pastry is such a wonderful creation! You can do so much with it. You can eat Beef Wellington and also use it for a dessert after. This recipe is so easy! I bought the frozen puff pastry and let it thaw. I rolled it out and sprinkled it with some sugar.
This makes it a tad bit crunchier. I then cut into strips and rolled them into a horn shape. At first, this seems like a daunting task, you will get the hang of it quickly.
Frequently Asked Questions:
Is it hard to roll the strips into a cone shape?
It can be difficult at first. However, you can watch a video to see how it is done. You will be surprised how simple it really is.
Do I have to sprinkle the sugar?
No, I use an extra sprinkle to give an added crunch. Around the Holidays, I use colored sugar.
Do I fill the horns immediately?
No, you will want the Cannoncini to be cooled off before filling.
How do I store the Cannoncini?
The Cannoncini can be stored in a covered box for up to two days. If the Cannoncini is filled, place them into a container and cover with plastic wrap, then place into the refrigerator.
What do you need to make Buttery Crisp Italian Cream filled Cannoncini
Custard Filling
8 ounces milk
3 egg yolks
½ cup of sugar
1 tsp vanilla
3 tbsp flour
Cannoncini
1-8 ounce sheet of Puff Pastry
¼ cup of sugar
1 egg, beaten
Confectioner’s sugar
How to make Buttery Crisp Italian Cream filled Cannoncini
FIRST STEP:
Start with the Custard Filling, pour the milk into a pan and heat it until hot. (not boiling)
In a medium sized saucepan, whisk the egg yolks with the sugar, flour and the vanilla.
SECOND STEP:
Add the milk, a little at a time, whisking continuously to eliminate any lumps
Place the pan over medium heat and stir continuously until it reaches a slow boil.
THIRD STEP:
As it starts to thicken, be sure to scrape the bottom and the sides. Lower the heat and continue stirring until you reach the thickness you like.
Pour this cream into a bowl, cover with a sheet of plastic wrap and place in the refrigerator to cool for at least an hour.
FOURTH STEP:
For the Connoncini, preheat the oven to 400*
Sprinkle a little sugar on the counter and place the sheet of puff pastry on top
FIFTH STEP:
Sprinkle a little bit more sugar on top of the pastry
Cut the pastry into 12 strips of 1 inch each
a)
b)
SIXTH STEP:
Roll the dough onto a cone shaped mold, be sure to overlap the dough just a little
Place each cone onto a baking sheet lined with parchment paper
a)
b)
SEVENTH STEP:
Beat one egg with a little water, brush onto each of the pastry cones
a)
b)
c)
EIGHTH STEP:
Bake at 400* for 15 to 20 minutes
a)
b)
Cool for a couple of minutes and then remove carefully from the mold. Turn gently to release from the mold
When cooled, place the custard into a piping bag and fill each cone with the custard.
NINETH STEP:
Sprinkle the confectioner’s sugar as garnish.
Enjoy!
YUM!
Buttery Crisp Italian Cream filled Cannoncini
Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- Custard Filling
- 8 ounces milk
- 3 egg yolks
- ½ cup of sugar
- 1 tsp vanilla
- 3 tbsp flour
- Cannoncini
- 1-8 ounce sheet of Puff Pastry
- ¼ cup of sugar
- 1 egg, beaten
- Confectioner’s sugar
Instructions
FIRST STEP:
Start with the Custard Filling, pour the milk into a pan and heat it until hot. (not boiling)
In a medium sized saucepan, whisk the egg yolks with the sugar, flour and the vanilla.
SECOND STEP:
Add the milk, a little at a time, whisking continuously to eliminate any lumps
Place the pan over medium heat and stir continuously until it reaches a slow boil.
THIRD STEP:
As it starts to thicken, be sure to scrape the bottom and the sides. Lower the heat and continue stirring until you reach the thickness you like.
Pour this cream into a bowl, cover with a sheet of plastic wrap and place in the refrigerator to cool for at least an hour.
FOURTH STEP:
For the Connoncini, preheat the oven to 400*
Sprinkle a little sugar on the counter and place the sheet of puff pastry on top
FIFTH STEP:
Sprinkle a little bit more sugar on top of the pastry
Cut the pastry into 12 strips of 1 inch each
SIXTH STEP:
Roll the dough onto a cone shaped mold, be sure to overlap the dough just a little
Place each cone onto a baking sheet lined with parchment paper
SEVENTH STEP:
Beat one egg with a little water, brush onto each of the pastry cones
Bake at 400* for 15 to 20 minutes
EIGHTH STEP:
Cool for a couple of minutes and then remove carefully from the mold. Turn gently to release from the mold
When cooled, place the custard into a piping bag and fill each cone with the custard.
NINETH STEP:
Sprinkle the confectioner’s sugar as garnish.
Enjoy!
Nutrition Information:
Serving Size: 1
Amount Per Serving:Calories: 120Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 160mgSodium: 28mgCarbohydrates: 140gSugar: 18gProtein: 12g
