Guns of pastry cream
Instructions
Roll out the puff pastry dough into a rectangular (50 x 30 cm), using the rolling pin, and divide into ten strips of 3 cm wide.
Brush each strip with a beaten egg yolk with a little milk, making sure not to wet the edges, otherwise the dough sticks to the molds.
Roll each spiral Strip on special steel cannoli then brush the surface of the guns with the rest of the beaten yolk and, if you like, sprinkle with almond flakes.
Arrange the rolls on the plate of the oven, let them rest for a quarter of an hour, then cook in the oven is already hot (200 degrees) for 15-18 minutes, removing them when they are nicely Golden.
Remove the steel cannoli while the guns are still hot, then let them cool and cannoli with cream, whipped and sweetened with sugar.
Finally, sprinkle the rolls with icing sugar and serve.
Ingredients and dosing for 10 persons
- 500 g of puff pastry
- 1 egg yolk
- 2 tablespoons of milk
- 1 handful of almond flakes
- 2 tablespoons of icing sugar
- 50 cl of cream
- 50 g of granulated sugar