PUFF PASTRY HORNS RECIPE
Ingredients
12 cannoncini
For the custard (crema pastiera):
3 egg yolks
3 tablespoons (30 g) all-purpose flour
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
8 oz (235) ml) Milk
For the canoncini:
1 sheet of thawed puff pastry (approximately 8 oz., 225 g)
1/4 cup (50 g) sugar
1 egg (for egg wash)
Confectioners’ sugar, decoration For
PUFF PASTRY HORNS RECIPE
Preparation:
Start preparing the cream (crema pastiera):
Heat the milk until hot (do not boil).
In a medium skillet, whisk the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
Add milk little by little while stirring to avoid lumps.
Place the saucepan over medium heat and stir constantly until it slowly boils. The cream will be thick so be careful not to let it stick to the bottom. Reduce heat and simmer for a few more minutes until desired thickness.
Pour the cream into a glass bowl, cover with plastic wrap and let cool. Chill for at least 1 hour.
For the dough horn:
Preheat oven to 400°F (200°C).
Sprinkle sugar on your work surface and pastry and roll out into a rectangle approximately 9 x 12 inches.
Cut into 12 equal pieces (about 2.5cm thick). It’s very easy. Cut the dough into 3 parts and cut each part into 4 strips.
Roll each strip into a corner shape (cone). The dough should overlap (about half the length).
Place seam side (end of the strip) down on a baking sheet lined with baking paper.
Beat the egg with 1 tablespoon of water. Lightly brush each dough cone with egg yolk.
Be careful not to let the egg mixture get into the mold. This will make it difficult to remove the dough from the mold after baking.
Bake in the oven at 200℃ for about 15 to 20 minutes until the top is golden brown.