Cannoli with Vanilla Cream
Start by cutting the puff pastry into 6 strips of equal size.Next, roll each of these strips of pastry around glasses, brush one beaten egg over all the pastries on the glasses and attach them to the oven rack.Turn the oven on to 200° C (400° F) and let everything bake for 25 minutes.In a medium saucepan, add the vanilla-flavored pudding powder, the sugar, the milk and the vanilla essence.Turn on the heat to medium-low and mix everything very well until a smooth, thick cream forms.Remove it from the heat and let it cool until it reaches room temperature.In a large bowl, add the chilled heavy cream and whip until stiff peaks form.Next, add the cream we prepared and whip again until it is smooth.Now, fill the baked pastry with this cream we prepared. Then, coat the cream-covered ends with crushed toasted peanuts.Serve.
Ingredientes
- 600g of Puff Pastry
- 1 Egg, Beaten
Cream
- 50g of Vanilla-Flavored Pudding Powder
- 50g of Sugar
- 500ml of Milk
- 1 Teaspoon of Vanilla Essence
- 500ml of Chilled Heavy Cream
- Crushed Toasted Peanuts
Modo de Fazer
Start by cutting the puff pastry into 6 strips of equal size.
Next, roll each of these strips of pastry around glasses, brush one beaten egg over all the pastries on the glasses and attach them to the oven rack.
Turn the oven on to 200° C (400° F) and let everything bake for 25 minutes.
In a medium saucepan, add the vanilla-flavored pudding powder, the sugar, the milk and the vanilla essence.
Turn on the heat to medium-low and mix everything very well until a smooth, thick cream forms.
Remove it from the heat and let it cool until it reaches room temperature.
In a large bowl, add the chilled heavy cream and whip until stiff peaks form.
Next, add the cream we prepared and whip again until it is smooth.
Now, fill the baked pastry with this cream we prepared.
Then, coat the cream-covered ends with crushed toasted peanuts.
Serve.
