Italian Cream Stuffed Cannoncini

🇮🇹 Italian Cream Stuffed Cannoncini! 🍨 💕🥐

Ingredients:

1 sheet of puff pastry

1 egg (for egg wash)

Granulated sugar (for dusting)

2 cups of whole milk

4 egg yolks

1/2 cup of granulated sugar

1/4 cup of cornstarch

1 tsp of pure vanilla extract

Preheat your oven to 200C/400F and line a baking sheet with parchment paper.

Roll out your puff pastry and cut into strips. Wrap each strip around a cream horn mold.

Brush each pastry with egg wash and sprinkle with granulated sugar.

Bake for about 20 minutes, or until golden brown. Allow to cool completely.

While the pastries are cooling, make the cream filling. In a saucepan, heat the milk until hot but not boiling.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.

Gradually pour the hot milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat and stir in the vanilla extract. Allow to cool.

Once both the pastries and cream are cooled, pipe the cream into each pastry.