Description
Vanilla Custard Cannoncini are delightful Italian pastries filled with rich and creamy vanilla custard, encased in flaky puff pastry shells.
Ingredients
Scale
- 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 on a flat surface, slice into 1-inch wide strips, and wrap around cannoli molds.
- Brush with beaten egg wash and sprinkle with granulated sugar.
- Bake for 15-18 minutes until golden and flaky; cool completely before removing from molds.
- Heat the milk in a saucepan over medium heat until steaming.
- In another bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually pour hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook on medium heat until thickened.
- Remove from heat and stir in vanilla extract and unsalted butter; let cool to room temperature and then chill in the refrigerator.
- Fill a piping bag with the custard and pipe into the cooled pastry shells.
- Dust with powdered sugar before serving.
- Serve immediately for the best experience.
Notes
- Make sure the pastry shells are completely cool before filling to prevent sogginess.
- For a more decadent treat, consider adding chocolate or fruit toppings.
- These pastries are best enjoyed fresh but can be stored for a day in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 Cannoncini
- Calories: 250
- Sugar: 12g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg