Are you ready to indulge in a delightful Italian treat? These Italian cream stuffed cannoncini, also known as puff pastry horns, are an absolute delight for the taste buds! Whether you’re planning on making them for yourself or for a bake sale, these sweet treats are sure to impress.
- For the custard cream (crema pastiera):
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
- For the cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
Custard Cream (crema pastiera)
- Start by preparing the custard cream. Warm up the milk until it’s hot but not boiling.
- In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
- Gradually add the hot milk to the egg mixture while whisking continuously to avoid lumps.
- Place the pan over medium heat and stir continuously until the cream reaches a slow boil. Be careful not to let it stick to the bottom of the pan.
- Reduce the heat and cook for a couple more minutes until the custard reaches the desired thickness.
- Pour the cream into a glass bowl, cover it with plastic wrap, and let it cool down. Chill it in the refrigerator for at least one hour.
- Preheat the oven to 400 °F (200 °C).
- Sprinkle some sugar on the counter and on top of the puff pastry. Roll out the pastry into a rectangle about 9 by 12 inches.
- Cut the rolled-out pastry into 12 strips, each about 1 inch thick. An easy way to do this is to cut the pastry into three parts and then cut each part into four strips.
- Roll each strip onto a conical horn mold, making sure the pastry overlaps by about half of its length.
- Place the pastry horns on a baking sheet lined with parchment paper, with the seam (end of the strip) side down.
- Beat the egg with one tablespoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash, being careful to keep it away from the mold.
- Bake the pastry horns at 400 °F (200 °C) for about 15-20 minutes until they turn golden on top.
- Allow the pastry horns to cool down for a couple of minutes and then gently remove them from the molds. If any pastry sticks to the mold, you can press the mold slightly to make the circumference smaller and gently turn it inside the pastry until it comes off.
- Once cool, fill each pastry horn with the prepared custard cream.
- If desired, sprinkle the filled horns with powdered sugar for an extra touch of sweetness.
Now, you may be wondering if you can make these delicious treats without using pastry horns. The answer is yes! While the traditional shape of cannoncini is created using a conical mold, you can try alternative methods. For example, you can shape the pastry into a crescent shape or use cannoli molds. The taste will remain just as fabulous!
If you’re planning to prepare these pastry horns for a bake sale and want to make them ahead of time, you may be wondering if they will still be fresh and crunchy the next day.
The good news is that these cannoncini can still be enjoyed the next day. To keep them fresh and maintain the pastry’s crunchiness, store them in an airtight container at room temperature.
As for freezing the cannoncini, yes, you can freeze the pastry horns and fill them later. Once the pastry horns have cooled down completely, place them in an airtight container or freezer bag and freeze them. When you’re ready to enjoy them, simply thaw them at room temperature and fill them with your delicious custard cream.
Give this recipe a try, and you’ll find yourself transported to the streets of Italy with every bite. These Italian cream stuffed cannoncini are perfect for a sweet treat after dinner, a special occasion, or even a bake sale. Impress your friends, family, or customers with these delightful pastries.
Happy baking, and buon appetito!