Buttery Italian Pastry (Print Version)
# Ingredients:
→ For the Cream Filling
01 -
1 teaspoon vanilla extract
02 -
1/2 cup sugar
03 -
8 ounces milk
04 -
3 tablespoons plain flour
05 -
3 egg yolks
→ For the Dough Shells
06 -
Powdered sugar for sprinkling
07 -
1/4 cup granulated sugar
08 -
1 egg for glazing
09 -
1 sheet (8 oz) thawed puff pastry
# Instructions:
01 -
Heat your milk until it’s steaming but not bubbling. In a pot, beat together the yolks, sugar, vanilla, and flour until smooth. Gradually add the hot milk while whisking. Cook over medium until thick, then pop it in the fridge for at least an hour.
02 -
Set your oven to 400°F. Dust your counter with sugar and spread out the pastry to about a 9x12-inch rectangle. Slice into twelve strips, about an inch wide each, and spiral them around cone forms, overlapping as you go.
03 -
Put the pastry cones seam-side down on a parchment-lined tray. Brush them with egg and bake for 15-20 minutes until they’re golden. Let them cool and carefully pull off the molds.
04 -
Once the pastry has cooled, fill each one with the chilled cream using a piping bag. Sprinkle powdered sugar over the top and serve them as fresh as possible.
# Notes:
01 -
Bring ingredients to room temperature before you start.
02 -
Keep stirring the cream mixture so it stays smooth.
03 -
Add the cream right before serving to keep them crunchy.