2. Preparing the Pastry Horns
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll and Cut the Pastry: On a surface lightly dusted with sugar, roll out the puff pastry into a 9×12 inch rectangle. Cut the pastry into 12 even strips.
Form the Horns: Wrap each strip around a horn mold (overlapping each layer slightly as you go).
Apply the Egg Wash: Mix the egg with a tablespoon of water and lightly brush it over the wrapped pastries.
Bake: Place the horns seam-side down on the baking sheet and bake for 15–20 minutes, or until they’re puffed and golden.
Cool: Let the pastries cool slightly before gently removing them from the molds.
3. Assembling the Cannoncini
Fill the Horns: Use a piping bag to fill each cooled pastry horn with the chilled custard cream.
Dust with Powdered Sugar: Sprinkle powdered sugar over the tops of the cannoncini for an extra touch of sweetness and a beautiful finish.
Read more on next page
Spinach and Potato Casserole
How To Make EGG AND SAUSAGE MUFFINS
Crockpot Ranch Chicken and Potatoes
Tricks for Prolonging the Freshness of Your parsley
Superfood Energy Bites: A Guilt-Free, Nutritious Snack
This visual test reveals your ‘worst flaw’ based on the first animal you see
Mix Vaseline and Cloves: A Homemade Secret to Meet Multiple Needs
Chicken-Fried Steak with Mashed Potatoes and Gravy
Creamed Chipped Beef on Toast
