Italian Cream-Filled Pastry Rolls (Print Version)
# Ingredients:
01 -
1 sheet puff pastry.
02 -
10 grams sugar.
03 -
1 egg for wash.
04 -
Icing sugar for dusting.
05 -
500 ml (2 cups) full fat milk.
06 -
30 grams cornstarch.
07 -
50 grams sugar.
08 -
4 egg yolks.
09 -
2 teaspoons vanilla bean paste or 1 vanilla pod.
10 -
1/2 teaspoon salt.
# Instructions:
01 -
Mix milk, cornstarch, sugar, egg yolks, vanilla, and salt in a cold saucepan. Cook on medium heat, stirring non-stop until thickened. Transfer to bowl, cover with plastic wrap touching surface. Chill 1 hour.
02 -
Heat oven to 200°C (400°F). Line baking tray with parchment.
03 -
Sprinkle sugar over puff pastry. Cut into 12 equal strips lengthwise.
04 -
Spray cannoli molds with oil. Wrap pastry strips around molds, overlapping edges.
05 -
Brush with egg wash. Bake 15-20 minutes until golden brown.
06 -
Let cool slightly, remove molds, then cool completely.
07 -
Pipe pastry cream into cooled shells. Dust with icing sugar and serve.
# Notes:
01 -
Best eaten same day of filling.
02 -
Pastry cream can be made day ahead.
03 -
Empty shells keep 2-3 days in airtight container.