Irresistibly Flaky Crisp Cannoncini Pastry Recipe for Beginners

Delicate Italian cannoncini pastry brings pure magic to your dessert table with its light, golden crunch.

Bakers around the world adore these delicate horn-shaped treats.

Sweet memories bloom from each carefully rolled pastry shell.

Cream-filled centers promise absolute delight in every single bite.

Flaky layers melt smoothly across eager taste buds.

Crafting these elegant pastries feels like a delicious art form.

You’ll fall in love with this simple yet sophisticated recipe that transforms ordinary ingredients into extraordinary moments.

Cannoncini Pastry Ingredient Guide

• Puff Pastry: Flaky foundation for the cannoncini, provides a light and crispy texture.
• Sugar: Adds sweetness and helps create a golden caramelized surface.

• Heavy Cream: Rich and creamy base for the classic pastry cream.
• Whole Milk: Adds smoothness and helps create a silky custard texture.
• Egg Yolks: Provides richness and helps thicken the pastry cream.
• Vanilla Extract: Brings a warm, aromatic flavor to the cream.
• Cornstarch: Helps stabilize and thicken the pastry cream.

• Powdered Sugar: Delicate dusting for a beautiful final presentation.
• Chocolate (optional): Can be used for drizzling or decorating the ends of the cannoncini.
• Butter: Used for greasing baking surfaces and adding extra richness.
• Salt: Enhances overall flavor balance in the pastry cream.

Italian Cannoncini Pastry Prep

Step 1: Prepare Pastry Cream Base

Whisk egg yolks in a mixing bowl until smooth and creamy.

Add sugar gradually while continuing to whisk, creating a pale yellow mixture.

Sift in cornstarch and mix until fully incorporated.

Step 2: Cook Pastry Cream Filling

Pour milk into a saucepan and heat gently.

Slowly add the egg mixture to the warm milk, stirring constantly to prevent lumps.

Cook over medium heat, whisking continuously until the cream thickens and becomes smooth.

Remove from heat and stir in vanilla extract.

Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent skin formation.

Step 3: Chill Pastry Cream

Refrigerate the cream for at least 2 hours until completely cooled and set.

Step 4: Prepare Puff Pastry

Unroll store-bought puff pastry sheet on a lightly floured surface.

Cut the pastry into long triangular strips about 2 inches wide.

Step 5: Roll Pastry Tubes

• Metal cannoli tubes
• Puff pastry strips

Wrap each pastry strip diagonally around the metal tubes, slightly overlapping the edges.

Ensure the pastry is wrapped snugly but not too tight.

Step 6: Bake Pastry Shells

Preheat oven to 375°F.

Place wrapped tubes on a baking sheet lined with parchment paper.

Brush pastry with egg wash for a golden shine.

Bake for 15-18 minutes until golden brown and crispy.

Step 7: Cool and Remove Tubes

Allow pastry shells to cool completely before carefully sliding them off the metal tubes.

Step 8: Fill Cannoncini

Transfer cooled pastry cream into a piping bag with a star tip.

Carefully pipe the cream into both ends of the crispy pastry shells.

Step 9: Dust and Garnish

Sprinkle powdered sugar over the filled cannoncini.

Optional: Add a light dusting of cocoa powder or garnish with chocolate shavings.

Step 10: Serve and Enjoy

Arrange the cannoncini on a beautiful platter.

Serve immediately for the best texture and flavor.

These delicate Italian pastries are perfect for special occasions or as a sweet treat with coffee.

Cannoncini Pastry Tips

• Whisk constantly while cooking to prevent lumps and achieve a silky smooth texture.
• Refrigerate pastry cream for at least 2 hours to help it set and make filling easier.
• Use parchment paper when baking to prevent sticking and ensure even golden browning.
• Store cannoncini in an airtight container to maintain their signature crunch and prevent sogginess.
• Experiment with chocolate, fruit-flavored, or lighter cream variations to suit different tastes and dietary preferences.

Cannoncini Pastries: Best Way to Keep Them Crisp

• Store leftover cannoncini in an airtight container in the refrigerator for up to 3 days. Keep them away from strong-smelling foods to maintain their delicate flavor.
• Wrap individual pastries tightly in plastic wrap, then place in a freezer-safe container. Frozen cannoncini can last up to 2 weeks without losing their quality.
• Warm refrigerated or thawed pastries in a preheated oven at 325°F for 5-7 minutes. This method helps restore their crispy texture and brings back the fresh-baked taste.
• Allow frozen cannoncini to thaw at room temperature for 30 minutes before serving to prevent sogginess and preserve their delightful crunch.

Dessert Ideas for Crisp Cannoncini

• Pair Chocolate Indulgence: Rich dark chocolate complements the delicate pastry cream, creating a luxurious flavor contrast that elevates the cannoncini experience.
• Balance Sweet Harmony: Sweet dessert wines like Moscato d'Asti bring out the pastry's creamy texture and provide a light, refreshing accompaniment that dances perfectly with the crisp shell.
• Enhance Coffee Connection: A shot of classic Italian espresso cuts through the sweetness, offering a bold counterpoint that highlights the pastry's delicate vanilla notes and cleanses the palate.
• Amplify Fruit Brightness: Fresh berries or a light citrus sorbet provide a zesty, refreshing counterbalance to the rich, creamy filling, adding a vibrant layer of complexity to each bite.

New Ways to Enjoy Crisp Cannoncini

• Gluten-Free Cannoncini: Replace wheat flour with almond or rice flour for a celiac-friendly version. Use xanthan gum to improve texture and binding.
• Vegan Pastry Rolls: Substitute butter with coconut oil or vegan margarine. Replace eggs with aquafaba or flax egg to maintain pastry structure.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of traditional sugar. Reduce filling sweetness while maintaining authentic Italian flavor profile.
• Chocolate Lover's Variation: Incorporate dark chocolate ganache into the cream filling. Sprinkle cocoa powder on top for an extra rich chocolate experience.

FAQs

• What are Cannoncini made from?

Cannoncini are delicate horn-shaped pastries crafted from puff pastry dough, carefully rolled around metal cone molds and baked until golden and crispy.

• Is the filling always the same?

No, while traditional pastry cream is most common, some bakers use variations like chocolate cream, ricotta, or diplomat cream for different flavor profiles.

• Do I need special equipment to make Cannoncini?

You’ll need metal cone molds or pastry tubes to shape the delicate pastries correctly. These can be purchased online or in professional baking supply stores.

• Are Cannoncini difficult to prepare for beginners?

While they require some technique, home bakers with basic pastry skills can successfully make Cannoncini by following careful rolling and baking instructions. Practice helps improve your technique.

Why Cannoncini Feels Like a Bakery Treat

• Whip Up Effortless Elegance: These cannoncini require minimal baking skills, perfect for novice and experienced home bakers alike.
• Speedy Sweet Satisfaction: Prepare these delightful pastries in just 30 minutes, making them an ideal last-minute dessert for unexpected guests or sudden cravings.
• Family-Friendly Flavor Adventure: Kids and adults will adore the delicate, creamy filling and crispy golden exterior, transforming an ordinary day into a special treat.
• Versatile Celebration Showstopper: Ideal for brunches, afternoon tea, dinner parties, or as a sophisticated dessert that impresses without requiring complex culinary techniques.

Crisp Cannoncini Pastry Recipe

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4.9 from 31 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Delicate Cannoncini bring Italian pastry magic to dessert lovers with their golden, flaky shells and rich custard center. Sweet cream and delicate pastry create a perfect harmony that will transport you straight to the charming streets of Italy.

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Ingredients

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Main Ingredients:

• 3 sheets puff pastry
• 250 grams (8.8 ounces) granulated sugar
• 250 grams (8.8 ounces) sweet pastry cream

Filling Ingredients:

• 500 milliliters (2 cups) whole milk
• 4 egg yolks
• 50 grams (1.8 ounces) cornstarch
• 100 grams (3.5 ounces) granulated sugar
• 1 vanilla bean
• 1 pinch salt

Finishing Ingredients:

• 50 grams (1.8 ounces) powdered sugar
• 1 tablespoon vanilla extract
• 1 teaspoon butter extract

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Instructions

1. Preheat the oven to a precise 375°F, preparing the stage for these delicate Italian pastry tubes.
2. Roll out the puff pastry sheet on a lightly floured surface, ensuring a smooth, even texture for perfect shaping.
3. Cut the pastry into long, elegant triangular strips, maintaining consistent width for uniform cannoncini.
4. Wrap each pastry triangle around metal cannoli tubes, overlapping the edges slightly to create a secure spiral.
5. Gently press the pastry edges to seal, preventing unraveling during the baking process.
6. Arrange the prepared pastry tubes on a parchment-lined baking sheet, leaving ample space between each one.
7. Brush the exterior of each pastry tube with a delicate egg wash, creating a golden, glossy finish.
8. Slide the baking sheet into the preheated oven and bake for 15-20 minutes until the pastry transforms into a crisp, amber-colored shell.
9. Remove from the oven and allow the cannoncini to cool completely on the metal tubes.
10. Carefully slide the cooled pastry tubes off the metal forms, revealing their elegant, hollow structure.
11. Prepare the luscious pastry cream by whisking egg yolks, sugar, and cornstarch until smooth and pale.
12. Gradually incorporate warm milk into the egg mixture, stirring constantly to prevent curdling.
13. Return the cream to the stovetop, cooking and stirring until it thickens to a luxurious, pudding-like consistency.
14. Remove from heat, fold in vanilla extract, and allow the cream to cool completely.
15. Transfer the cooled cream to a piping bag fitted with a narrow tip.
16. Fill each crisp pastry tube with the creamy mixture, ensuring a generous but neat filling.
17. Dust the completed cannoncini with a delicate layer of powdered sugar, creating a soft, sweet finish.
18. Serve immediately, showcasing these delightful Italian pastries at their absolute peak of perfection.

Notes

• Chill pastry dough thoroughly before rolling to ensure maximum flakiness and prevent stretching during shaping.
• Use metal cannoli tubes for even, consistent rolling and easy pastry removal after baking.
• Consider swapping traditional filling with lighter alternatives like Greek yogurt cream or mascarpone for a healthier twist.
• For gluten-free version, substitute wheat puff pastry with almond or coconut flour-based pastry sheets to accommodate dietary restrictions.

• Prep Time: 30minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 6 g
• Sodium: 50 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg