* 1 package of frozen puff pastry (2 sheets) * 1 cup of whole milk * 1/2 cup of heavy cream * 3 egg yolks * 1/2 cup of granulated sugar * 1/4 cup of cornstarch * 1 teaspoon of vanilla extract * 1/2 cup of chopped hazelnuts * Powdered sugar for dusting
**Instructions:**
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. In a medium-sized saucepan, whisk together the milk, heavy cream, egg yolks, sugar, and cornstarch. Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to boil. 3. Once the mixture has thickened, remove it from the heat and stir in the vanilla extract and chopped hazelnuts. Allow the mixture to cool to room temperature. 4. Roll out the puff pastry on a floured surface and cut it into strips that are about 1 inch wide. 5. Place a spoonful of the cream mixture onto the end of each pastry strip and roll it up into a cone shape, starting from the filled end. 6. Place the cannoncini on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown. 7. Once the cannoncini are done baking, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 8. Dust the cannoncini with powdered sugar before serving.
**Note:**
* Be sure to thaw the puff pastry according to the package instructions before using it. * You can substitute the hazelnuts with almonds or any other nut of your choice. * This recipe makes about 16 cannoncini.
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Original Recipe Source: [Easy Italian Cream Stuffed Cannoncini Recipe](https://bigstarsnews.com/easy-italian-cream-stuffed-cannoncini/)
**Ingredients:**
* 1 package of frozen puff pastry (2 sheets)
* 1 cup of whole milk
* 1/2 cup of heavy cream
* 3 egg yolks
* 1/2 cup of granulated sugar
* 1/4 cup of cornstarch
* 1 teaspoon of vanilla extract
* 1/2 cup of chopped hazelnuts
* Powdered sugar for dusting
**Instructions:**
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium-sized saucepan, whisk together the milk, heavy cream, egg yolks, sugar, and cornstarch. Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to boil.
3. Once the mixture has thickened, remove it from the heat and stir in the vanilla extract and chopped hazelnuts. Allow the mixture to cool to room temperature.
4. Roll out the puff pastry on a floured surface and cut it into strips that are about 1 inch wide.
5. Place a spoonful of the cream mixture onto the end of each pastry strip and roll it up into a cone shape, starting from the filled end.
6. Place the cannoncini on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown.
7. Once the cannoncini are done baking, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Dust the cannoncini with powdered sugar before serving.
**Note:**
* Be sure to thaw the puff pastry according to the package instructions before using it.
* You can substitute the hazelnuts with almonds or any other nut of your choice.
* This recipe makes about 16 cannoncini.