What a delightful treat! Italian Cream Stuffed Cannoncini sound absolutely delicious, and it’s great to see your son experimenting in the kitchen. Here’s a simple recipe for this delicious pastry:
Italian Cream Stuffed Cannoncini Recipe
Ingredients:
For the Cannoncini dough:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
For the Italian cream filling:
- 2 cups whole milk
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp butter
Instructions:
- Prepare the cream filling:
- In a saucepan, heat the milk and sugar over medium heat until it almost reaches a simmer.
- In a separate bowl, whisk together the egg yolks and flour until smooth.
- Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Allow the cream to cool to room temperature, then refrigerate for at least an hour.
- Make the Cannoncini:
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheet on a floured surface and cut it into long, thin strips.
- Wrap each strip of dough around a cone-shaped mold, overlapping slightly to ensure it stays together during baking.
- Brush the dough with an egg wash (whisked egg with a little water) to give it a golden finish.
- Place the wrapped molds on a baking sheet and bake for 15-20 minutes, or until the puff pastry is golden and crispy.
- Allow the cannoncini to cool before removing the molds.
- Fill the cannoncini:
- Once the pastry is completely cooled, carefully remove the molds and pipe the prepared Italian cream filling into each cannoncino using a piping bag.
- Dust with powdered sugar before serving.
Enjoy your delicious Italian cream-filled cannoncini! These make for a perfect birthday treat or anytime indulgence! 😋🎉