Italian pastry dessert (Print Version)

# Ingredients:

→ For the custard cream

01 - 3 egg yolks
02 - 3 tbsp (30 grams) of all-purpose flour
03 - 1/2 cup (100 grams) of sugar
04 - 1 tsp of vanilla extract
05 - 8 ounces (235 ml) of milk

→ For the cannoncini

06 - 1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)
07 - 1/4 cup (50 grams) of sugar
08 - 1 egg for egg wash
09 - Powdered sugar to decorate

# Instructions:

01 - Heat the milk in a saucepan until it's warm but not boiling. While waiting, grab a bowl and whisk your egg yolks with sugar, vanilla, and flour until the mixture looks light and fluffy. Slowly pour in your warm milk while stirring constantly - this prevents the eggs from cooking too quickly. Transfer everything back to the saucepan and cook over medium heat, stirring non-stop until your mixture thickens into a smooth, velvety cream. Once it's ready, transfer to a bowl, cover it with plastic wrap (touching the surface to prevent skin forming), and chill in the fridge for about an hour.
02 - Fire up your oven to 400°F (200°C). Take your thawed puff pastry and roll it out on a sugar-dusted surface until it's about 9x12 inches. Slice it into 12 even strips. Grab your cannoli molds and carefully wrap each strip around them with a slight overlap. Place these little beauties on a parchment-lined baking sheet, seam-side down. Mix your egg with a splash of water and brush this over each pastry. Pop them in the oven for 15-20 minutes until they're beautifully golden and flaky. Let them cool a bit before gently sliding them off the molds.
03 - Once everything's cooled down, fill a piping bag with your chilled custard cream. Pipe generous amounts into each pastry horn from both ends to ensure they're completely filled with creamy goodness. Just before serving, give them a light dusting of powdered sugar for that classic Italian finish. Now you've got authentic Italian Cream Stuffed Cannoncini ready to transport you straight to an Italian café!

# Notes:

01 - Take an adventure to Italy with these amazing Cream Stuffed Cannoncini. Each one combines flaky puff pastry with velvety smooth custard cream, creating a dessert that's both sophisticated and simple. One bite will transport you to the streets of Italy where the sweet scent of freshly baked treats fills the air.
02 - For a gluten-free version, substitute the all-purpose flour with a trusted gluten-free flour blend. For the puff pastry, look for high-quality gluten-free options at specialty food stores. Working with gluten-free pastry requires extra care as it can be more fragile, but the result is just as delicious as the original.

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