Blueberry and Lemon Cannoncini

Today we decided to switch it up with a little dessert! The colors and taste of the cannoncini are light and refreshing, embodying summer fun. That is the same feeling we get from todays featured track Justin Jay“You Give Me Butterflies”.

Happy beet, satisfied soul.

Yield 12 cannoncini

For the cannoncini

1 sheets of puff pastry

4 Tbs cane sugar

1 Tbs of olive oil

12 pastry horns (you can find online, they are small metal horns to wrap the dough around to form the horn shape.)

For the blueberry and lemon custard filling

3 egg yolks

4 Tbs of flour (one additional if needed)

½ cup of sugar

1 Tsp of vanilla extract

1 cup of milk (I used oat milk)

1 cup of blueberries

1 lemon

*Powdered sugar and extra blueberries to decorate if desired.

First prep the custard. Warm up the milk until hot but not boiling and set aside. In a medium pot add the egg yolks, sugar vanilla and flour. Whisk together until smooth, make sure no lumps. Slowly add the milk and continue whisking. Place the pot on the stove at medium low heat and continue to whisk while the custard reaches a low boil. Lower the heat until simmer and add the juice of one full lemon. Continue to stir and allow the custard to thicken. Add ½ tbs of flour if needed for additional thickness. After 5 minutes, remove half of the custard and place in a bowl to cool.

Add the cup of blueberries to the remaining custard in the pot and continue to simmer on low. Whisk the mixture until the blueberries break open and mix with the custard. If needed add an additional ½ Tbs of flour for thickness. After a few minutes turn off the heat and using a hand mixer blend the custard for 30 seconds to a minute. If no hand mixer, no worries, this is only to puree more of the blueberries into the mixture but is not necessary. Place the custard in a bowl and place both the lemon and blueberry custards in the fridge.

Preheat your oven to 400. Take out the sheet of puff pastry, the sheet will come folded and you would only need 2 of the folds. Allow it to sit out for around 5 minutes for it to warm up slightly. Sprinkle 1 Tbs sugar on your work space for each section and roll the dough out into a rectangle. Roll out both sections separately. Cut each section into 6 strips long ways.

Use a little olive oil to rub on the pastry horns to help them from sticking. Roll each dough strip onto a horn pastry, slightly over lap each layer.

HOW TO ROLL THE DOUGH ONTO THE PASTRY HORN

Place dough horns on a baking sheet and sprinkle with sugar. Bake around 10-15 minutes until golden brown. Keep an eye on them to make sure they do not overcook.

Remove from the oven and allow cooling. Once completely cooled, very carefully remove from the pastry horn. The metal horns I have will allow you to squeeze in which helps pop the pastry off.

Allow the filling to become very cold prior to filling. I do not have a pastry bag so I cut the corner out of a sandwich bag and scooped the filling in one at a time to keep them separate. I also fill the horns with a few blueberries before adding the custard. To prevent them from running out and melting, only fill the cannoncini once you are ready to serve. Dust with powdered sugar and enjoy!