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Italian Cream Stuffed Cannoncini

Divine Delight: Italian Cream Stuffed Cannoncini

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Are you ready to embark on a journey to Italy without leaving your kitchen? Our Italian Cream Stuffed Cannoncini recipe is here to transport you to the streets of Rome with its delightful flavors and irresistible charm. These crispy, flaky pastry tubes filled with rich custard cream are a beloved treat in Italian cuisine, and now you can recreate them at home with ease. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a taste of Italy, these cannoncini are sure to impress. So, let’s dive into the recipe and discover how to make this delectable dessert that will leave you longing for more!

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Ingredients:

For the Custard Cream:

  • 3 egg yolks
  • 3 tablespoons (30 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (235 ml) milk

For the Cannoncini:

  • 1 sheet of puff pastry, thawed (about 8 ounces, 225 grams)
  • 1/4 cup (50 g) sugar
  • 1 egg (for egg wash)
  • Powdered sugar for decoration

Instructions:

Step 1: Prepare the Custard Cream

  1. Mix Ingredients: In a saucepan, whisk together the egg yolks, all-purpose flour, sugar, and vanilla extract until smooth and well combined.
  2. Heat Milk: In a separate saucepan, heat the milk over medium heat until it begins to simmer.
  3. Combine Ingredients: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent lumps from forming.
  4. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  5. Cool: Remove the custard cream from the heat and transfer it to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled and set, about 1-2 hours.

Step 2: Prepare the Cannoncini

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll Out Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface into a rectangle, about 1/8 inch thick.
  3. Cut Pastry: Using a sharp knife or pastry cutter, cut the pastry into strips, each about 1 inch wide and 5 inches long.
  4. Fill Pastry: Spoon a small amount of custard cream onto one end of each pastry strip.
  5. Roll Pastry: Starting from the end with the custard cream, gently roll up each pastry strip into a tube shape, sealing the edges to prevent the filling from leaking out.
  6. Seal Ends: Place the rolled pastry tubes seam side down on the prepared baking sheet and gently press the ends to seal.
  7. Brush with Egg Wash: In a small bowl, beat the egg with a fork to create an egg wash. Brush the tops of the pastry tubes with the egg wash.
  8. Sprinkle with Sugar: Sprinkle the sugar evenly over the tops of the pastry tubes.
  9. Bake: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.
  10. Cool and Serve: Remove the cannoncini from the oven and let them cool slightly on the baking sheet. Once cooled, dust with powdered sugar for decoration.

Cook Notes and Variations:

  • Add Lemon Zest: For a burst of citrus flavor, add some finely grated lemon zest to the custard cream before chilling.
  • Top with Chocolate: Drizzle melted chocolate over the cooled cannoncini for an extra indulgent touch.
  • Use Different Fillings: Experiment with different fillings such as Nutella, fruit preserves, or pastry cream for a variety of flavors.
  • Make Mini Cannoncini: Cut the puff pastry into smaller strips and fill with a smaller amount of custard cream to make bite-sized cannoncini.

FAQs (Frequently Asked Questions):

Q: Can I use store-bought custard instead of making it from scratch? A: Yes, you can use store-bought custard if you’re short on time. However, homemade custard adds a rich flavor and creamy texture that is worth the extra effort.

Q: Can I freeze the cannoncini before baking? A: Yes, you can assemble the filled pastry tubes and freeze them on a baking sheet until firm. Once frozen, transfer them to a freezer-safe bag or container and store for up to 1 month. When ready to bake, simply brush with egg wash, sprinkle with sugar, and bake as directed, adding a few extra minutes to the baking time.

Q: Can I make these cannoncini ahead of time? A: Yes, you can prepare the custard cream and puff pastry ahead of time and assemble the cannoncini just before baking. Store the filled pastry tubes in the refrigerator for up to 24 hours before baking.

Q: Is there a keto-friendly version of this recipe? A: To make a keto-friendly version, use almond flour or coconut flour for the pastry and a keto-friendly sweetener such as erythritol or stevia in the custard cream. Replace the sugar topping with a keto-friendly sweetener.

Keto and Low-Carb Version:

Keto-Friendly Variation:

  • Substitute almond flour or coconut flour for the all-purpose flour in the custard cream.
  • Use a keto-friendly sweetener such as erythritol or stevia in place of sugar.
  • Replace the puff pastry with a keto-friendly pastry dough made with almond flour and cream cheese.

Low-Carb Variation:

  • Use almond flour or coconut flour for the pastry to reduce the carb content.
  • Choose a low-carb sweetener for the custard cream and omit the sugar topping.

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In conclusion, our Italian Cream Stuffed Cannoncini recipe is a delightful indulgence that captures the essence of Italian pastry perfection. With its crisp, flaky pastry and luscious custard cream filling, these cannoncini are sure to transport your taste buds to the streets of Italy with every heavenly bite. Whether you’re enjoying them as a sweet treat with your morning coffee or serving them as a decadent dessert at your next gathering, these cannoncini are sure to impress. So, roll up your sleeves, gather your ingredients, and get ready to experience the magic of homemade Italian pastry at its finest! Buon appetito!

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