Crispy, flaky pastry filled with a creamy Italian custard
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup whole milk
– 3 egg yolks
– 1/3 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet and cut into 1-inch strips. Roll each strip around a wooden dowel or metal cannoli tube, overlapping slightly.
Place the pastry-wrapped tubes on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and crispy.
While the pastry is baking, heat the milk in a saucepan over medium heat until steaming but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Let the custard cool completely.
Once the pastry tubes have cooled, carefully remove the tubes to leave the cannoli shells.
Fill a piping bag with the custard and pipe into each shell.
Dust the filled cannoncini with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes | Servings: 8 servings | Kcal: 180 kcal