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Italian Cream-Filled Cannoncini

Italian Cream-Filled Cannoncini are golden, flaky pastry horns filled with smooth vanilla custard and dusted with powdered sugar. A sophisticated yet simple treat perfect for coffee breaks, special occasions, or weekend indulgence.
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Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 cup whole milk
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions
 

  • Prepare the Pastry Shells: Roll out thawed puff pastry and cut into 1-inch strips.
  • Shape the Cannons: Wrap strips around cannoli molds, overlapping slightly.
  • Bake: Bake at 400°F (200°C) for 15–18 minutes until golden. Cool and remove molds.
  • Make the Custard: Heat milk. Whisk egg yolks, sugar, and cornstarch. Combine gradually.
  • Cook the Custard: Cook on low heat, stirring until thick (5–7 minutes).
  • Cool and Flavor: Stir in vanilla. Cool completely, then transfer to piping bag.
  • Fill and Serve: Pipe custard into cooled shells and dust with powdered sugar.