Vanilla Cream Rolls Recipe

Ingredients:

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 cup (100 gr) of sugar
• 1 teaspoon of vanilla extract
• 8 oz (235 ml) of milk

For the Cannoncini:

• 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• Powdered sugar for decoration

Yield: 12 cannoncini

Preparation:

1. Begin by making the custard cream (crema pastiera): Heat the milk until hot but not boiling.
2. In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy.
3. Gradually add the hot milk to the egg mixture, whisking continuously to avoid lumps.
4. Continue whisking until the custard thickens. Remove from heat and let it cool.
5. Preheat the oven to the recommended temperature for puff pastry.
6. Roll out the defrosted puff pastry sheet and cut it into strips.
7. Spread the custard cream along one side of each strip and roll them into cannoncini.
8. Beat the egg and brush it over the rolled pastries for a golden finish.
9. Sprinkle sugar on top and bake until the cannoncini are golden brown and puffed.
10. Allow them to cool, then dust with powdered sugar before serving.

Enjoy these exquisite vanilla cream rolls as a delightful treat!