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Yes, even in Southern California the weather has been strangely cold this year!

I used frozen puff pastry in today’s recipe.
And all I did was roll out the bread, sprinkle some (more) sugar on it, cut the strips and wrap them in the mold. 97 butter

For cannoncini
1 sheet of puff pastry, heated (approximately 225 grams)
50 grams sugar
1 egg (egg wash)
powdered sugar

Start by preparing the cream dough (krema pasticcera):
Heat the milk until it is lukewarm (not boiling).
In a medium saucepan, whisk the egg yolks with the sugar, vanilla pods and flour until light and fluffy.
Whisk and add the milk one by one, making sure there are no lumps left.
Place the pan over medium heat and bring to a boil. Be careful not to let it sink to the bottom as the oil will thicken. Turn off the heat and let it cook for a few minutes until it reaches the desired consistency.
Pour the oil into a glass bowl, cover with plastic wrap and let cool. Place it in the refrigerator for at least an hour.

For the dough cones:
Preheat the oven to 200°C.
Sprinkle sugar on the counter and top of the puff pastry and roll out into a rectangle of approximately 23 x 30 cm.
Divide into 12 pieces (2.5 cm long). The easiest way to do this: Divide the bread into three pieces, then cut each piece into four pieces.
They roll the whole rope (shape) over the horn. The paper should overlap (about half the length).
Place on a sheet of parchment paper similar to the one below (line break).
Beat one egg with a tablespoon of water. Lightly brush each baked cone with egg wash.
Be sure to keep eggs away. It will be difficult to remove the pasta horn from the baking tray.
Bake at 200°C for 15-20 minutes until the top is golden brown.


Let them cool for a few minutes and then gently remove them. When the bread sticks to the dough, you can press the mold a little (so that the circle is small) and slowly turn it until it comes out of the pan.
Fill the bag with oil before serving. Sprinkle with powdered sugar if desired.

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