Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

INGREDIENTS:For the custard cream (crema pasticcera):

  • 3 egg yolks
  • 3 tablespoons (30 gr) of 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
  • 1 egg (for egg wash)

Read Full Recipe —> Click Here

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
Scroll to top