Italian Lemon Cream Stuffed Cannoncini

In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and well combined.

Gradually add the milk to the mixture, whisking continuously to avoid lumps.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

Once thickened, remove the pan from the heat and stir in the vanilla extract, lemon zest, lemon juice, and butter until the butter has melted and the mixture is smooth.

Allow the lemon cream to cool to room temperature, then refrigerate it for at least 2 hours or until fully chilled and set.

Prepare the Cannoncini Pastry:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the puff pastry and cut it into strips about 1 inch wide and 6 inches long.

Roll each strip of puff pastry around a cannoncini mold or a metal cone, sealing the edge with a bit of water.

Place the pastry-wrapped molds on the prepared baking sheet.

Brush the pastry with a beaten egg to give it a golden finish when baked.

Bake in the preheated oven for 12-15 minutes, or until the pastry is puffed and golden brown.

Remove from the oven and allow the cannoncini to cool completely before carefully removing them from the molds.

Stuff the Cannoncini:

Once the cannoncini pastry shells are completely cool, use a piping bag or a spoon to fill each shell with the chilled lemon cream.

Be generous with the filling, making sure each cannoncini is well-stuffed.

Serve:

Dust the stuffed cannoncini with powdered sugar just before serving for an elegant touch.

Serve as a delightful dessert with a cup of coffee or tea.

Serving and Storage Tips: