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Italian Cream Stuffed Cannoncini

Delicately crisp and beautifully golden puff pastry horns, filled with a luscious vanilla-infused custard, these Italian Cream Stuffed Cannoncini offer a refined touch to any dessert spread. With their elegant presentation and rich flavor, they are an effortless delight thanks to the convenience of ready-made puff pastry.
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Prep Time 1 hour 43 minutes
Cook Time 28 minutes
Total Time 2 hours 11 minutes

Ingredients
  

For the pastry cream:

  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 3 large egg yolks
  • 1 cup whole milk

For the cannoncini:

  • 1 ½ tbsp granulated sugar
  • 1 sheet frozen puff pastry

For the egg wash:

  • pinch of granulated sugar
  • 1 egg white

For garnish:

  • powdered sugar

Instructions
 

  • Warm the milk in a small saucepan until it reaches a near-boil, then remove from heat and set aside.
  • In a medium pan, vigorously whisk the sugar and cornstarch, then blend in the egg yolks and vanilla extract until the mixture becomes pale and uniform.
  • Gradually incorporate the hot milk into the egg yolk mixture, whisking continuously to avoid curdling, then return the combined mixture to the stove.
  • Cook over medium heat, stirring constantly until it thickens to a custard consistency. Remove from heat, transfer to a glass bowl, and press plastic wrap directly against the surface. Chill for at least one hour.
  • Preheat the oven to 400 °F.
  • Dust the working surface with some sugar and lay out the puff pastry sheet. Roll into a rectangle roughly 9x12 inches and slice into 12 strips approximately 1 inch wide.
  • Wrap each pastry strip around a metal cream horn mold, overlapping slightly, and place them on a parchment-lined baking sheet.
  • Prepare the egg wash by whisking an egg white with a pinch of sugar, then lightly brush each pastry-wrapped mold.
  • Bake in the preheated oven for 15 to 20 minutes or until the pastries are puffed and golden.
  • Allow to cool slightly, remove the molds carefully, and let the cannoncini cool completely.
  • Fill a pastry bag fitted with a star tip with the chilled pastry cream and pipe the filling into each pastry shell.
  • Generously dust the filled cannoncini with powdered sugar before serving.