Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream
I want to start the new year with the recipe of something special. Something Italian.
Something that I simply LOVE.
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, Italian Torta della Nonna (custard filled tart), my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups … and so many others that I can’t even remember.
The Unlikely Bedtime Companion: Garlic Under Your Pillow
Red stoneware floor on the balcony, what to do to make it shine again
The trick to leave the stove like new in 5 minutes
“You’re too old to dress like a 20-year-old,” an online user stated about Cher’s revealing outfits in her 70s.
Daily Math Challenge: Can You Solve Today’s Math Equation Puzzle
Every time I make this recipe for my hubby, we make extra to freeze them for later
