Classic Italian Cream-Filled Cannoncini

Prepare the Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into 1-inch wide strips.

Wrap each strip around a cannoli mold or a cone-shaped metal form, overlapping the edges slightly.

Brush the pastry with the beaten egg and sprinkle with granulated sugar.

Place the wrapped molds on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Remove from the oven and let cool completely before gently removing the molds.

Prepare the Cream Filling:

In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes

Kcal: 350 kcal per cannoncino | Servings: 12 servings