Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
Friday, October 4, 2019
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Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream I want to start the new year with something special. Something Italian. Something that I simply looove. Something that is ... what's the right word?!?... DESSERT of course!! And I don't mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty. Take a look! It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog. Fruit and custard tart, torta della nonna, my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups ... and so many others that I can't even remember
