Description
Cannoncini are crisp, delicate Italian pastries filled with sweet, creamy fillings, often served as a dessert or alongside a cup of coffee. This recipe features a decadent filling made of pastry cream or whipped cream, wrapped in flaky puff pastry, making each bite a perfect blend of crunch and sweetness.
Ingredients
Units
Scale
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 cup pastry cream (or whipped cream)
- Powdered sugar (for dusting)
- 1 tsp vanilla extract (optional, for flavor enhancement)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into thin strips (about 1 inch wide).
- Form the cannoncini shapes: Take each strip and wrap it around a metal cannoli tube or a similar round object, starting at one end and spiraling the pastry around until it covers the tube.
- Brush with egg wash: Whisk the egg and lightly brush the puff pastry with it for a golden finish when baking.
- Bake the pastries: Place the wrapped tubes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.
- Cool the cannoncini: Allow them to cool on a wire rack for a few minutes before removing the metal tube.
- Fill the cannoncini: Once cooled, carefully fill each pastry with the prepared pastry cream or whipped cream.
- Serve: Dust the filled cannoncini with powdered sugar and serve immediately, or refrigerate until ready to enjoy.
Notes
- You can use store-bought pastry cream for convenience, or make your own by cooking milk, sugar, eggs, and cornstarch.
- For an extra touch, you can add chocolate chips or a drizzle of melted chocolate inside the cannoncini after filling them.
Nutrition
- Serving Size: 1 cannoncino
- Calories: 250-300
- Sugar: 14-18g
- Sodium: 150-200mg
- Fat: 18-22g
- Saturated Fat: 8-10g
- Unsaturated Fat: 8-10g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 40-50mg