PASTARELLE SFOGLIATELLE CANNOLI o CORNUCOPIE dolci di Pasta Sfoglia con Crema

Decidete voi come chiamarli CANNOLI, SFOGLIATELLE, CORNUCOPIE o CROISSANT… in qualsiasi modo li vogliamo chiamare sono BUONISSIMI FACILI e VELOCI! Fateli andranno a ruba!
Potrete farcirli in mille modi diversi cosi come ho fatto io con la Crema e la Panna oppure con una Crema di Ricotta e gocce di Cioccolato, o al Cioccolato insomma largo alla fantasia!

📌 Per la Crema Guarda qui 👉🏻 https://youtu.be/KS0TyDoc13s?si=XffdoJeLDcXqGzUL

🌡️In forno a 200° Ventilato o statico per 20-25 minuti circa

📝 INGREDIENTI: per 6 Pastarelle
1 rotolo Pasta sfoglia
400 g Crema Pasticcera
200 ml Panna da montare
Mandorle
1 Uovo + Latte per spennellare
Zucchero
Zucchero a velo

Grazie per la visione se ancora non lo hai fatto ISCRIVITI al canale 👇

👉 ISCRIVITI AL CANALE qui https://www.youtube.com/channel/UCBqRSmtVBrrDEbt4uLAIkPQ

👉 PINTEREST http://Pinterest.com/Deboratuttiatavola

👉 PAGINA FACEBOOK https://www.Facebook.com/Tutti-a-tavola-324274667950849

👉 INSTAGRAM https://www.instagram.com/tuttiatavola2016/

#pastasfoglia #puffpastry #recipe #custard #crema #tuttiatavola2016 #recipes #dessert #food #torta #natale #christmas #tuttiatavola #tuttiatavola2016 #autumn #yummy #desserts #cannoli #sfoglia #croissant

Cannoli or sfogliatelle, a mix of both. A dessert that's really quick to make, but it's delicious and beautiful to look at, you'll make a great impression. Great for the holidays. Puff pastry. Let's get started. So let's cut the pastry into lots of strips. You decide the size because it doesn't matter, they come out wider or narrower, it's the same. These are the tubes for cannoli. Now, instead of using one, I use two. And so here's the trick: they come out wider, so they're a sort of sfogliatelle. So, the mystery revealed, as you can see, it's simple, a breeze to make these desserts, but they save us in many emergency situations and, I have to tell the truth, they're really beautiful to look at, so I'll always do this from now on. They're good, good, good. Plus, they're lovely pastries for Sundays, holidays, for Christmas—why not? So, I recommend you try them right away. We could also decorate them like a Santa Claus hat with a dollop of cream on top and a few more dollops underneath. If you'd like, I'll make a short one, perhaps just a quick one to show you; let me know in the comments. I brush them with egg and a little milk. If you don't want to use egg, just use milk or water; that's fine too. And we brush them well all over. This will ensure they're golden brown and won't flake so much when we bite into them or cut them. Almond flakes. We'll just put them on the top to create a border. They're already cute like this. Granulated sugar. Remember, the pastry is neutral, so it's not sweet, so a little sugar is needed, also because it will create a nice caramelized crust and also caramelize the almonds. We place them on a baking sheet and meanwhile, as you can see, the oven has reached temperature, so we need to turn it on first so it's up to temperature. Bake at 200°C (400°F) with a fan, or I used a fan-assisted oven, for about 20-25 minutes. If it's too hot , lower the temperature to 180°C (350°F). See you later. See that rib I was telling you about? It's wonderful. Only with sugar does it become like this. They're still hot, but I want you to see it up close. Look, it's wonderful. It's a really crunchy container that contrasts with the creamy filling. Oh my God, it was falling. Meanwhile, I whipped the cream. 200 ml of cream. Now that they're cooled, I remove the tubes and you can see how beautiful the hollows are. Ready to accommodate lots and lots of cream, so delicious. You could even make them with separate flavors, so go wild. I'm just showing you a simple Chantilly cream, so with 400 g of pastry cream. You can use any pastry cream you want, make your own recipe, or I'll leave you the references and links below in the description, in the first comment, to make it the way I did. And then I add three tablespoons of already whipped cream so that it lightens a bit, let's say, in terms of volume and becomes more whipped. I add a little more lemon, even though I already put it in the cream, which I like. I had this nice fresh lemon so I added it again, but you can flavor it with R or any other flavoring. And with a piping bag, I fill and fill without getting to the top. Meanwhile, the storms continue here. If you hear any thunder, I'll pretend nothing is happening. So now fill them all in the same piping bag, there's no need to change. Let's add the whipped cream so that we'll make nicer little tufts. Let's release the first one. There. And now let's do it with some little tufts, as I was saying, whipped more, so that they will act as, well, the end. They look like cornucopias, I have to tell you the truth. He's changing his mind. They're neither sfogliatelle nor cannoli, they're cornettos. Well, they're beautiful. Powdered sugar. We plate them, and as you can see, they're beautiful. I really like them, and I already know they're delicious, as you can imagine. And here they are, our pastries. No, cornettos, no, sfogliatelle, cannoli, and even cornettos. If you have any suggestions, I'm here. Jokes aside, let's get to the point. It's a nice big one, huh? I have to say, a lovely, substantial pastry. I'm going to enjoy it upstairs in front of the fireplace. It's delicious, trust me. I wanted to eat half of it, but then I finished it all. Enjoy your coffee, and see you next time.