Description
Vanilla Custard Cannoncini are delightful Italian pastries made with crispy puff pastry shells filled with rich and creamy vanilla custard.
Ingredients
- 1 package puff pastry sheets (thawed)
- 1 egg (beaten, for egg wash)
- 2 tablespoons granulated sugar
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and slice into 1-inch wide strips.
- Wrap the pastry strips around cannoli molds, ensuring edges overlap.
- Brush with beaten egg wash and sprinkle with granulated sugar.
- Bake for 15-18 minutes until golden and flaky, then cool before removing molds.
- Heat milk in a saucepan until steaming but not boiling.
- Whisk sugar, egg yolks, and cornstarch until smooth.
- Gradually pour hot milk into egg mixture, whisking constantly.
- Return to saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla and butter, then cool and refrigerate.
- Pipe custard into cooled pastry shells from both ends.
- Dust with powdered sugar before serving.
Notes
- Ensure ingredients are at room temperature before starting.
- Cool pastry shells completely to prevent sogginess.
- Fill just before serving to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian