Are you looking for an easy Cannoncini (Cream Horn) recipe that mixes “semi-homemade” with “super delicious”?
Makes: 8 Cannoncini
For the Cream
1 3.4 oz box of Jello Instant Pudding (any flavor)
Milk (according to package directions)
Note: Cheesecake, Vanilla, Crème brûléec, and Custard all go well
For the Cannoncini:
1 sheet of puff pastry, room temperature (about 8 oz, 225 gr)
powdered sugar to decorate
Preheat oven to 400F. Roll the puff pastry dough out and cut into strips about 1-inch long down the widest part of the pastry dough. Loosely wrap the dough around the end of a spoon, fork, or knife (see photo). Dough should slightly overlap the prior wrap all the way up the cone. Place on a pan lined with parchment paper (or reusable parchment paper). Bake for 15-20 minutes. Remove from oven and allow dough to cool to the point where you can touch it. Use a potholder or towel to hold the unwrapped end of the utensil and gently pull the baked puff pastry off and place on a cooling rack.
While puff pastry is cooling, follow the directions to make the Jello. Place Jello in a plastic sandwich bag and cut the tip off to pipe jello into the pastry. Gently push your finger into the center of each pastry to make the hole larger. Fill each hole with cream. Place in fridge for 1-2 hours (optional, but the taste is better cold). Before serving, dust with a coating of powdered sugar.