Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian. Something that I simply LOVE. Something that is … what’s the right word?!?… DESSERT of course!!

And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard.

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.

Take a look!

INGREDIENTS

For the custard cream

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

INSTRUCTIONS

Read more on next page

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian. Something that I simply LOVE. Something that is … what’s the right word?!?… DESSERT of course!!

And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard.

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.

Take a look!

INGREDIENTS

For the custard cream

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

INSTRUCTIONS

Read more on next page