Italian Cream Stuffed Cannoncini

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Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini – Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

What’s not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!? Mouthwatering and comforting, especially on cold winter days. Yes, even here in Southern California we’ve had, strangely enough, a bit of winter showing this year!

Italian Cream Stuffed Cannoncini INGREDIENTS:

For the custard cream (crema pasticcera):

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

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