Italian Cream Stuffed Cannoncini

 Italian Cream Stuffed Cannoncini

 Ingredients

For the Custard Cream

• 3 egg yolks
• 3 tablespoons all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup milk

For the Pastry

• 1 sheet puff pastry (thawed)
• ¼ cup granulated sugar
• 1 egg (for egg wash)
• Powdered sugar (for decoration)

 Instructions

 Make the Custard Cream

1. Heat the milk in a saucepan until hot (not boiling).
2. In another bowl, whisk the egg yolks, sugar, flour, and vanilla until smooth.
3. Slowly pour the hot milk into the mixture while whisking.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly.
5. Cook until the cream thickens.
6. Remove from heat and let it cool, then refrigerate for about 1 hour.

 Prepare the Pastry Horns

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry and cut into 1-inch strips.
3. Wrap each strip around a metal horn mold (or cone shape).
4. Brush with egg wash and sprinkle with sugar.
5. Place on a baking sheet lined with parchment paper.
6. Bake 12–15 minutes until golden brown.

 Assemble

1. Let the pastry horns cool completely.
2. Fill them with the chilled custard using a piping bag.
3. Dust with powdered sugar.

Result: Crispy buttery pastry with smooth vanilla cream inside — perfect with coffee or tea.