Creamy Cannoncini (Print Version)

# Ingredients:

01 - 3 egg yolks.
02 - 3 tbsp (30 g) all-purpose flour.
03 - 1/2 cup (100 g) sugar.
04 - 1 tsp vanilla extract.
05 - 8 oz (235 ml) milk.
06 - 1 sheet puff pastry (defrosted, about 8 oz / 225 g).
07 - 1/4 cup (50 g) sugar (for rolling).
08 - 1 egg (for egg wash).
09 - Powdered sugar (for garnish).

# Instructions:

01 - Heat milk in a saucepan until warm.
02 - In a bowl, whisk egg yolks, sugar, vanilla, and flour until light and fluffy.
03 - Gradually pour the milk into the egg mixture while stirring continuously.
04 - Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
05 - Remove from heat, transfer to a bowl, cover, and refrigerate for 1 hour.
06 - Preheat oven to 400°F (200°C).
07 - Roll out puff pastry on a sugar-dusted surface into a 9x12-inch rectangle. Cut into 12 strips.
08 - Wrap each strip around a horn mold, overlapping slightly, and place seam-side down on a parchment-lined baking sheet.
09 - Brush with egg wash and bake for 15-20 minutes until golden brown.
10 - Cool slightly before removing from molds.
11 - Use a piping bag to fill the cooled pastry horns with custard cream.
12 - Dust with powdered sugar before serving.

# Notes:

01 - Italian Cream Stuffed Cannoncini are a classic dessert with a flaky puff pastry exterior and smooth vanilla custard filling.
02 - Perfect for special occasions or to impress guests at tea time.

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