Vanilla Cream Rolls (Cannoncini)
Ingredients:
For the custard cream (crema pasticcera):
- 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 rolls:
- 1 package of puff pastry (thawed, if frozen)
- Powdered sugar, for dusting
Instructions:
- Prepare the Custard Cream:
- In a medium saucepan, heat the milk until it is just about to boil. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
- Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and just starting to bubble.
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly on the surface of the custard to prevent a skin from forming, and let it cool to room temperature.
- Prepare the Rolls:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to a thin rectangle. Cut the pastry into strips about 1 inch wide.
- Wrap each strip around a greased cannoli or small rolling pin, overlapping slightly as you go. Place the wrapped pastry on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
- Remove from the oven and let cool slightly before gently removing the pastry from the molds.
- Assemble the Rolls:
- Once the pastry rolls are cool, fill each with the prepared custard cream using a piping bag or spoon.
- Dust with powdered sugar before serving.
Enjoy your Vanilla Cream Rolls!