cannoncini stuffed with italian cream

Cannoncini are traditional Italian pastries that are typically filled with sweetened ricotta cheese or pastry cream. Here’s a recipe for Cannoncini stuffed with Italian cream:

Ingredients:

• 1 sheet of puff pastry, thawed
• 1/2 cup of sugar
• 1/4 cup of cornstarch
• 1/4 teaspoon of salt
• 2 cups of whole milk
• 2 egg yolks
• 1 teaspoon of vanilla extract
• 1/2 cup of heavy cream
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Unfold the puff pastry sheet and cut it into 12 triangles.
3. Roll each triangle around a metal cannoli tube, starting from the wide end, and seal the tip.
4. Place the pastry tubes on a baking sheet lined with parchment paper.
5. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
6. Gradually whisk in the milk until the mixture is smooth.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and boils.
8. Remove the pan from the heat and whisk in the egg yolks and vanilla extract.
9. Let the mixture cool for a few minutes.
10. In a separate bowl, whip the heavy cream until stiff peaks form.
11. Fold the whipped cream into the cooled milk mixture.
12. Spoon the Italian cream into the pastry tubes, filling them up to the top.
13. Bake the cannoncini for about 20 minutes, or until they are golden brown.
14. Let the cannoncini cool for a few minutes before carefully removing the metal tubes.
15. Dust the cannoncini with powdered sugar before serving.

Enjoy your delicious Cannoncini stuffed with Italian cream!