- Let’s start by preparing the custard cream (crema pasticcera). In a medium saucepan, whisk together the egg yolks, all-purpose flour, sugar, and vanilla extract until well combined and smooth.
- Gradually add the milk to the mixture, whisking constantly to avoid any lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency. This should take about 5-7 minutes. Remove from heat and let it cool completely.
- Meanwhile, preheat your oven to 375°F (190°C).
- Roll out the defrosted puff pastry sheet on a lightly floured surface. Cut it into rectangles, approximately 1.5 inches wide and 5 inches long.
- Take each rectangle and gently wrap it around a metal cannoli tube or a cream horn mold, starting from one corner and rolling it diagonally to the opposite corner. Seal the edges by brushing some egg wash on them.
- Place the pastry tubes on a baking sheet lined with parchment paper. Brush the top with some more egg wash and sprinkle sugar over them.
- Bake in the preheated oven for about 15-20 minutes, or until golden brown and puffed.
- Remove from the oven and let them cool for a few minutes. Once cooled, carefully remove the pastry tubes from the molds.
- Fill a piping bag fitted with a small round tip with the prepared custard cream. Gently squeeze the bag and fill each pastry tube with the cream, starting from one end and moving towards the other.
- Dust the filled cannoncini with powdered sugar for a final touch.
- Your Italian Cream Stuffed Cannoncini are ready to be enjoyed! Serve them as a dessert or with a cup of coffee for a delightful treat.
Transform your kitchen into a pastry shop with this easy recipe. Indulge in the creamy goodness of the custard cream and the flaky perfection of the puff pastry. These delightful treats are guaranteed to bring a smile to your face. Share them with your loved ones or savor them on your own – either way, they’re simply irresistible!
