Crispy and buttery, puff pastry cannoncini (corn pies, horn pies) filled with velvety and rich custard cream.
Recipe :
Puff Pastry 500 g
Bake 220 C or 400 F for 15 minutes.
Eggs 2
Sugar 3 Tbsp
Cream Cheese ( Mascarpone ) – 200 g
Whipped Cream 200g
( Use organic eggs, because in the recipe we use raw eggs )
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