Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

INGREDIENTS:

• YIELD: 12 cannoncini
• 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

INTRUCTION:

1. 1 sheet of puff pastry, defrosted 
2. 1/4 cup (50 gr) of sugar1 egg (for egg wash)
3. powdered sugar to decorate

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