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In today’s recipe I used frozen puff pastry.
All I did was roll out the dough, sprinkle it with a little sugar (to make it crunchy), cut it into strips and wrap them around the pan.
Cannoncini Filled with Italian Cream (Puff Pastry Horns)
Yield 12
Prep Time 20 minutes
Cook Time 25 minutes
Idle Time 1 hour
Total Time 1 hour 45 minutes
Crispy, buttery puff pastry filled with a rich, velvety pastry cream
Ingredients
For the pastry cream
3 egg yolks
3 tablespoons (30 g) all-purpose flour
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
8 oz (235 ml) milk
To make the cannoncini
1 sheet of puff pastry, thawed (about 8 pieces) 1/4 cup (50 g) sugar
1 egg (for beating the eggs)
Powdered sugar for garnish
Instructions
Begin by making the pastry cream (pastichera cream):
Heat the milk until hot (do not boil).
In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
Gradually add the milk while whisking, making sure there are no lumps.
Place the saucepan over medium heat and stir constantly until it reaches a gentle boil. The cream will thicken, so be careful not to let it stick to the bottom. Reduce the heat and cook for a few more minutes until it reaches the desired consistency.
Pour the cream into a glass bowl, cover with plastic wrap, and let cool. Refrigerate for at least 1 hour.
For the puff pastry horns:
Preheat the oven to 400 degrees F (200 degrees C).
Sprinkle a little sugar on the counter and over the puff pastry, then roll it out into a rectangle about 9 x 12 inches.
Cut into 12 strips (about 1 inch thick). Easy way to do this: Cut the dough into three pieces and then each piece into four strips.
Roll each strip into a horn-shaped (cone-shaped) mold. The dough should overlap (about halfway down).
Place on a parchment-lined baking sheet with the visible side (the end of the strip) facing down.
Beat an egg with a tablespoon of water. Lightly brush each dough cone with the beaten egg.
Make sure to keep the beaten egg away from the mold. It will make it harder to remove the dough horn from the mold after baking.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes until golden brown on top.
Let them cool for a few minutes and then carefully remove them. If the dough sticks to the mold, you can press the mold down slightly (to make the circumference smaller) and very gently turn it into the dough until it comes loose.
Before serving, fill with cream using a pastry bag. Dust with powdered sugar if desired and enjoy!