Description
Cannoncini – Puff Pastry Cannoli with Pastry Cream are a delightful Italian treat that perfectly marries flaky puff pastry with a rich, creamy filling. Ideal for any occasion, these elegant desserts not only impress with their sophisticated presentation but also offer an indulgent experience that will satisfy your sweet cravings. Whether you’re celebrating a special event or simply treating yourself, these homemade cannoncini are sure to be a hit. With straightforward steps and accessible ingredients, you can easily whip up this gourmet delight in your own kitchen.
Ingredients
Scale
- 1 sheet puff pastry
- 10 g sugar
- 1 egg (for egg wash)
- icing sugar (for dusting)
- 500 ml full fat milk
- 30 g cornstarch
- 50 g sugar
- 4 egg yolks
- 2 tsp vanilla bean paste
- 1/2 tsp salt
Instructions
- Preheat the oven to 200°C (400°F).
- Roll out the puff pastry thinly and cut it into strips about 1 inch wide. Sprinkle sugar over the strips.
- Wrap each strip around a cannoli mold, overlapping slightly, and brush edges with egg wash to seal.
- Bake on a parchment-lined baking sheet for about 15-20 minutes until golden brown.
- Let cool before gently removing molds.
- For the pastry cream, heat milk until simmering. Whisk together cornstarch, sugar, egg yolks, vanilla paste, and salt in a bowl.
- Gradually add hot milk while whisking, then return to the saucepan and cook until thickened.
- Fill cooled shells with pastry cream using a piping bag or spoon and dust with icing sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncino (approximately 70g)
- Calories: 210
- Sugar: 10g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 120mg
Keywords: Chill your puff pastry before rolling for better flakiness. Brush with egg wash for a shiny finish. Fill cannoncini right before serving to maintain crispness.