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Puff pastry cannoncini with custard cream

17/11/2023

Puff pastry cannoncini with custard cream are delicious pastry treats, perfect for the end of a meal or to accompany tea or coffee. Here is the recipe step by step.

Ingredients

For the puff pastry cannoncini:

  • 1 roll of rectangular puff pastry
  • Sugar to taste
  • Molds for cannoncini

For the custard cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of cornstarch (cornflour)
  • 1 vanilla pod or 1 teaspoon of vanilla extract

Preparation

  1. Start by preparing the custard cream as it needs to cool down:

    • Heat the milk in a saucepan with the vanilla pod slit lengthwise to release the seeds (if using a pod).
    • In a bowl, beat the yolks with the sugar until light and fluffy.
    • Add the sifted cornstarch and continue to stir until well blended.
    • Remove the vanilla pod from the milk, then pour the yolk and sugar mixture into the hot milk, stirring constantly.
    • Put the saucepan back on medium heat and cook the cream, stirring constantly until it thickens.
    • Pour the cream into a bowl, cover it with cling film touching the surface and let cool in the refrigerator.

  2. For the puff pastry cannoncini, preheat the oven to 200 °C and prepare the molds for cannoncini by lightly greasing them.

  3. Roll out the puff pastry and cut it into strips about 2 cm wide.

  4. Wrap the strips of puff pastry around the cannoncini molds, slightly overlapping the edges. Sprinkle with sugar.

  5. Place the molds on a baking tray lined with parchment paper and bake in the oven for about 15-20 minutes or until the pastry is golden and crispy.

  6. Remove the cannoncini from the oven and let them cool before removing them from the molds.

  7. Once both the cannoncini and the custard cream have cooled, fill a pastry bag with the cream and stuff the cannoncini.

Serve the puff pastry cannoncini with custard cream as a dessert or for a sweet snack.

Interesting Facts

Cannoncini, sweets of Piedmontese origin, are very popular even outside Italy, and there are different variations; some prefer to fill them with chocolate or chantilly and decorate them with candied fruit or hazelnut grains!

Puff pastry cannoncini with custard cream