Italian Cream-Filled Cannoncini: A Simple Pastry for New Bakers

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons granulated sugar
• 1 egg, beaten (for egg wash)

For the Custard Cream Filling:

• 2 cups whole milk
• 4 tablespoons granulated sugar
• 3 egg yolks
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Roll out thawed puff pastry on a floured surface, sprinkle with sugar, and cut into ½-inch strips.
3. Wrap strips around cream horn molds, overlapping slightly. Brush with egg wash.
4. Bake 15-18 minutes until golden. Cool, then remove from molds.
5. Heat milk until warm (not boiling). Whisk egg yolks and sugar until creamy, then add flour.
6. Slowly mix warm milk into yolk mixture, return to saucepan, and cook 5-7 minutes until thick. Add vanilla and zest. Cool covered in fridge.
7. Pipe chilled custard into pastry shells. Dust with powdered sugar if desired.

Notes

Store unfilled shells 3 days at room temp, filled in fridge up to 24 hours.

Firm shapes: Press pastry edges or chill molds before baking.

Thick custard: Stir until pudding-like consistency.