Cannoncini, also known as cream horns or puff pastry cones, are delightful Italian pastries that are often filled with a sweet and creamy filling. Here’s a simple recipe for making cannoncini and a basic vanilla cream filling:
Ingredients:
For the Puff Pastry Cones (Cannoncini):
- 1 sheet of puff pastry (store-bought or homemade)
- Granulated sugar for sprinkling
For the Vanilla Cream Filling:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
Puff Pastry Cones (Cannoncini):
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Puff Pastry: If using store-bought puff pastry, follow the package instructions for thawing. If making your own, roll out the puff pastry sheet on a lightly floured surface.
- Cut into Strips: Cut the puff pastry sheet into strips, each about 1 inch wide.
- Roll the Cones: Starting at the wide end of each strip, roll the puff pastry around a cone-shaped mold, forming a cone shape. Ensure that the tip of the cone is sealed to prevent the filling from leaking.
- Sprinkle with Sugar: Place the prepared pastry cones on a baking sheet lined with parchment paper. Sprinkle them with granulated sugar.
- Bake: Bake in the preheated oven for about 15-20 minutes or until the cannoncini are golden brown and crispy. Keep an eye on them to prevent over-browning.
- Cool: Allow the pastry cones to cool completely before filling.
Vanilla Cream Filling:
- Prepare the Cream: In a saucepan, whisk together the milk, sugar, and flour over medium heat until it thickens. This will form a pastry cream.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly. This helps temper the eggs.
- Combine Mixtures: Pour the egg mixture back into the saucepan with the remaining hot milk mixture. Cook over medium heat, whisking continuously, until the cream thickens.
- Add Vanilla: Remove from heat and stir in the vanilla extract. Allow the cream to cool.
- Fill the Cannoncini: Once the cannoncini and vanilla cream are both cooled, use a piping bag to fill each pastry cone with the vanilla cream.
Enjoy your homemade cannoncini with a delicious vanilla cream filling! You can get creative and try different fillings like chocolate, fruit compote, or custard based on your preferences.
