Italian Cream-Filled Cannoncini – Welcome to a heavenly delight that will transport your taste buds to the charming streets of Italy. These Crisp and Buttery Italian Cream-Filled Cannoncini are an exquisite treat that combines a luscious custard cream filling with a golden puff pastry shell. Get ready to experience a symphony of flavors and textures that will leave you craving for more. Don’t miss out on this delightful dessert that will surely impress your family and friends.
Picture this: a cozy evening at home, filled with laughter and the sweet aroma of freshly baked pastries. As the golden cannoncini emerge from the oven, my husband’s eyes light up with anticipation. These delightful treats have become a cherished favorite in our little family. It all started when I stumbled upon the recipe during a vacation in Italy. Since then, these Cannoncini have become a symbol of joy and celebration in our household. Each bite takes us back to the enchanting streets of Rome, where we first discovered their incredible taste. Now, they have become a staple in our home, reminding us of the precious moments we shared on that unforgettable trip.
Why This Delightful Indulgence?
- Perfect Harmony of Textures: The combination of the crispy, flaky puff pastry and the creamy custard filling creates a delightful contrast that will leave you craving for more.
- Authentic Italian Flavors: Immerse yourself in the authentic flavors of Italy with these traditional cannoncini. The rich custard cream and the delicate pastry will transport you to the bustling streets of Rome.
- Simple Ingredients, Divine Results: With just a handful of ingredients, you can create a dessert that looks and tastes like a masterpiece. The classic combination of eggs, flour, sugar, and vanilla extract works wonders in this recipe.
Ingredients:
For the custard cream:
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- ½ 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)
- ¼ cup (50 gr) of sugar
- 1 egg (for egg wash)
- Powdered sugar to decorate
Directions:
For the custard cream:
In a saucepan, gently warm the milk until it’s slightly hot. In a separate pan, whisk the egg yolks with sugar, vanilla extract, and flour until the mixture becomes fluffy and light. Gradually add the warm milk while whisking continuously to avoid lumps.
Transfer the mixture back to the saucepan and place it over medium heat. Stir continuously until the mixture reaches a slow boil and thickens into a smooth cream. Reduce the heat and let it simmer for a few more minutes until you achieve your desired thickness.
Transfer the custard cream to a glass bowl and cover it with plastic wrap. Allow it to cool, then refrigerate for at least an hour to set.
For the pastry horns:
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Sprinkle some sugar on a clean countertop and on top of the defrosted puff pastry. Roll it out into a rectangle measuring about 9 by 12 inches. Cut the pastry into 12 strips.
Take one strip at a time and roll it into a conical shape, overlapping the pastry about halfway to form a horn-like shape. Place the pastry horns on a baking sheet lined with parchment paper, making sure the folded side is facing down.
In a small bowl, beat an egg with one tablespoon of water. Lightly brush the egg wash over each pastry cone. Bake them in the preheated oven for approximately 15-20 minutes, or until they turn golden brown. Allow the pastry horns to cool for a few minutes before gently removing them from the molds.
Once the pastry horns have cooled completely, fill them generously with the prepared custard cream. Sprinkle powdered sugar over the top for a delightful finishing touch. Serve these heavenly treats and watch as they disappear within seconds!
Notes:
- For a touch of variation, you can add a hint of lemon zest or a sprinkle of cinnamon to the custard cream before chilling it.
- If you prefer a sweeter taste, you can dust the pastry horns with powdered sugar before baking.
- Ensure that the puff pastry is completely defrosted before working with it to achieve the best results.
- These cannoncini are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Indulging in these Crisp and Buttery Italian Cream-Filled Cannoncini is like embarking on a culinary adventure that will leave you longing for more. The delicate balance of flavors and textures, from the crispy puff pastry to the creamy custard filling, creates a truly heavenly treat. Whether you’re enjoying them as a special dessert for a gathering or treating yourself to a moment of pure bliss, these cannoncini will never fail to impress.
The joy of making these delectable treats goes beyond the kitchen. They hold the power to evoke memories of enchanting trips, warm family moments, and the simple pleasures of life. So take a leap and embark on your own culinary journey with these irresistible delights.
Invite your loved ones to gather around, savor the delicate sweetness, and let the conversation flow. The enchantment of these Crisp and Buttery Italian Cream-Filled Cannoncini lies not only in their flavors but also in the shared experiences and the bonds they create.
So, don’t hesitate to bring a touch of Italy into your home. Allow yourself to be transported to the charming streets of Rome, where every bite tells a story of tradition, love, and the joy of savoring life’s simple pleasures.
Create moments to cherish, share laughter, and make memories with these delightful cannoncini. Treat yourself and your loved ones to a taste of Italy, and let the magic of these heavenly treats weave its way into your hearts. Buon appetito!
Frequently Asked Questions
Can I make the custard cream in advance?
Yes, you can prepare the custard cream a day in advance and store it in the refrigerator until you’re ready to fill the pastry horns.
Can I freeze the cannoncini?
It is not recommended to freeze the filled cannoncini as the texture may be affected. However, you can freeze the unfilled pastry horns and fill them with the custard cream when ready to serve.
Can I use store-bought custard instead of making it from scratch?
While making the custard cream from scratch ensures the freshest flavor, you can use store-bought custard as a time-saving alternative if desired.
Can I use homemade puff pastry?
Absolutely! If you have the time and skill, feel free to use homemade puff pastry for an even more delightful experience.
Italian Cream-Filled Cannoncini
Ingredients
For the custard cream:
- 3 egg yolks
- 3 tablespoons 30 gr of all-purpose flour
- ½ 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)
- ¼ cup 50 gr of sugar
- 1 egg for egg wash
- Powdered sugar to decorate
Instructions
For the custard cream:
- In a saucepan, gently warm the milk until it's slightly hot. In a separate pan, whisk the egg yolks with sugar, vanilla extract, and flour until the mixture becomes fluffy and light. Gradually add the warm milk while whisking continuously to avoid lumps.
- Transfer the mixture back to the saucepan and place it over medium heat. Stir continuously until the mixture reaches a slow boil and thickens into a smooth cream. Reduce the heat and let it simmer for a few more minutes until you achieve your desired thickness.
- Transfer the custard cream to a glass bowl and cover it with plastic wrap. Allow it to cool, then refrigerate for at least an hour to set.
For the pastry horns:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Sprinkle some sugar on a clean countertop and on top of the defrosted puff pastry. Roll it out into a rectangle measuring about 9 by 12 inches. Cut the pastry into 12 strips.
- Take one strip at a time and roll it into a conical shape, overlapping the pastry about halfway to form a horn-like shape. Place the pastry horns on a baking sheet lined with parchment paper, making sure the folded side is facing down.
- In a small bowl, beat an egg with one tablespoon of water. Lightly brush the egg wash over each pastry cone. Bake them in the preheated oven for approximately 15-20 minutes, or until they turn golden brown. Allow the pastry horns to cool for a few minutes before gently removing them from the molds.
- Once the pastry horns have cooled completely, fill them generously with the prepared custard cream. Sprinkle powdered sugar over the top for a delightful finishing touch. Serve these heavenly treats and watch as they disappear within seconds!
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