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