Cream filled pastry (Print Version)
# Ingredients:
→ Cream Filling
01 -
3 yolks from large eggs
02 -
8 oz (235 ml) milk
03 -
1 tsp vanilla essence
04 -
1/2 cup (100 g) sugar
05 -
3 tbsp (30 g) plain flour
→ Pastry Shells
06 -
One puff pastry sheet, thawed (8 oz, 225 g)
07 -
1 beaten egg for brushing
08 -
1/4 cup (50 g) granulated sugar
09 -
Powdered sugar for dusting
# Instructions:
01 -
In a small pot, warm up the milk, but don’t let it boil. While it’s heating, take a mixing bowl and beat the sugar, egg yolks, vanilla, and flour until smooth and fluffy. Slowly add the warm milk while stirring the mixture constantly so the eggs don’t scramble. Pour the mixture back into the pot and cook on medium heat, stirring non-stop, until it thickens into a rich, silky custard. Transfer it to a bowl, wrap it with plastic (make it touch the surface to avoid a skin), and pop it into the fridge for an hour to chill.
02 -
Set your oven to 400°F (200°C). On a clean surface sprinkled with sugar, roll out the thawed pastry sheet into a rectangle about 9x12 inches in size. Cut the pastry into 12 even strips. Wrap each strip around a metal horn mold, slightly overlapping. Put them seam-side down on a baking tray lined with parchment. Whisk the egg with a little water and brush it over the pastry. Bake for 15–20 minutes until they’re golden and flaky. Let them rest a bit, then carefully slide the pastry off the molds.
03 -
With everything cool, grab your chilled custard and use a piping bag to generously fill each pastry horn from both ends. Finish by dusting a little powdered sugar on top. When they’re ready, enjoy that perfect combo of flaky pastry and creamy filling!
# Notes:
01 -
Take a trip to Italy with these dreamy Cream-Filled Cannoncini. Flaky pastry meets smooth, creamy custard for a simple yet elegant treat. Every bite is like sitting at a cozy Italian café surrounded by the smell of fresh desserts.
02 -
For gluten-free tweaks, switch out the all-purpose flour for a gluten-free baking mix and use a gluten-free puff pastry. Handle gluten-free dough with care since it’s more delicate, but it’ll still turn out amazing.