Cream-Filled Cannoli
Start by rolling a small tube of nonstick parchment paper in a sheet of aluminum foil.Next, wrap a strip of puff pastry around each tip.Repeat this process 4 times.Transfer to a large baking sheet and brush a beaten egg over all of them.Take to a preheated oven at 180° C (350° F) and bake for 20 minutes.In a large saucepan, add the sweetened condensed milk, the milk, the vanilla extract, the cornstarch and mix until everything is fully dissolved.Turn on the heat to medium-low and continue stirring until it becomes a smooth and even cream.Remove from the heat and let it cool until it reaches room temperature.In a small bowl, add the milk chocolate.Microwave on high power in 30-second intervals always stirring after each break until fully melted.When the puff pastry has baked, remove it from the mold we prepared, dip the ends in the melted chocolate and let it set.Next, fill the pastries with the cream we prepared.Serve.
Ingredientes
- 1 Tube of Non-Stick Parchment Paper
- 1 Sheet of Aluminum Foil
- 8 Strips of Puff Pastry
- Beaten Egg
Cream
- 395g of Sweetened Condensed Milk
- 500ml of Milk
- 1 Teaspoon of Vanilla Extract
- 2 Tablespoons of Cornstarch
Chocolate
- 80g of Milk Chocolate
Modo de Fazer
Start by rolling a small tube of nonstick parchment paper in a sheet of aluminum foil.
Next, wrap a strip of puff pastry around each tip.
Repeat this process 4 times.
Transfer to a large baking sheet and brush a beaten egg over all of them.
Take to a preheated oven at 180° C (350° F) and bake for 20 minutes.
In a large saucepan, add the sweetened condensed milk, the milk, the vanilla extract, the cornstarch and mix until everything is fully dissolved.
Turn on the heat to medium-low and continue stirring until it becomes a smooth and even cream.
Remove from the heat and let it cool until it reaches room temperature.
In a small bowl, add the milk chocolate.
Microwave on high power in 30-second intervals always stirring after each break until fully melted.
When the puff pastry has baked, remove it from the mold we prepared, dip the ends in the melted chocolate and let it set.
Next, fill the pastries with the cream we prepared.
Serve.
