ITALIAN CREAM STUFFED CANNONCINI (PUFF PASTRY HORNS)
INGREDIENTS: YIELD: 12 cannoncini For the custard cream (crema pastiera): 3 egg yolks 3 tablespoons (30 gr) of all-purpose flour 1/2 cup (100 gr) of sugar 1 teaspoon of vanilla extract 8 oz (235 ml) of milk For the cannoncini: 1 sheet of puff pastry, defrosted (about…
Read More “ITALIAN CREAM STUFFED CANNONCINI (PUFF PASTRY HORNS)” »