Friday, June 21 2024

These crispy, golden pastry cones filled with luscious custard are a beloved treat in Italian pastry shops.

With a flaky exterior and a creamy, sweet interior, these delectable treats are perfect for any occasion.



Makes 8-10 Cannoncini


  • 1 sheet of rectangular puff pastry
  • 1 cup of milk
  • 3 egg yolks
  • 1/3 cup of sugar
  • 1/4 cup of all-purpose flour
  • Grated lemon zest
  • Powdered sugar for dusting

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the puff pastry into rectangles about 4×6 inches and roll them around aluminum cones, slightly overlapping the edges.
3. Place the cones on the baking sheet and bake for about 15-20 minutes or until golden and crispy.
4. Meanwhile, prepare the custard: in a saucepan, bring the milk to a boil with the lemon zest. In a separate bowl, whisk the egg yolks with the sugar until frothy, then add the sifted flour and mix well.
5. Pour the boiling milk over the yolks, stirring constantly, then return the mixture to the heat and cook over low heat, stirring until the custard thickens.
6. Remove from the heat, remove the lemon zest, and let it cool.
7. Once cooled, fill the pastry cones with the custard using a piping bag.
8. Dust the cannoncini with powdered sugar and serve.

Enjoy your meal!

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