Name: Cannoncini – Puff Pastry Cannoli with Pastry Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 sheet puff pastry; 10 g sugar; 1 egg for egg wash; icing sugar; 500 ml full fat milk; 30 g cornstarch; 50 g sugar; 4 egg yolks; 2 tsp vanilla bean paste or seeds from one vanilla pod; 1/2 tsp salt

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If you’re looking for a delicious and impressive dessert to wow your guests, look no further than Cannoncini! These puff pastry cannoli filled with creamy vanilla pastry cream are a show-stopper that’s perfect for any occasion. Plus, they’re surprisingly easy to make!

Why You’ll Love This Recipe?

The combination of flaky puff pastry and rich pastry cream creates a delightful contrast of textures and flavors.
With minimal prep time, these Cannoncini are perfect for when you need a quick and impressive dessert.

They can be made ahead of time, making them ideal for meal prep or entertaining.

Ingredient Notes:

Pastry:

Puff pastry: provides the buttery, flaky layers for the cannoli.

Sugar: adds a touch of sweetness to the pastry.

Egg for egg wash: gives the pastry a golden, shiny finish.
Icing sugar: for dusting the finished cannoncini.

Vanilla Pastry Cream:

Full-fat milk: creates a rich and creamy base for the pastry cream.
Cornstarch: helps thicken the pastry cream.

Sugar: sweetens the pastry cream.

Egg yolks: add richness and color to the cream.
Vanilla bean paste or seeds from one vanilla pod: infuses the pastry cream with a luxurious vanilla flavor.

Salt: enhances the overall flavor of the pastry cream.

Step-by-Step Instructions:

Preheat your oven and prepare a baking sheet with parchment paper.
Roll out the puff pastry and cut into strips. Wrap the strips around metal cannoli molds, sealing with egg wash.

Bake the pastry until golden brown and crispy.

In a saucepan, heat milk until steaming. In a separate bowl, whisk together cornstarch, sugar, egg yolks, vanilla, and salt.
Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook until thickened.

Fill the baked cannoli shells with the vanilla pastry cream.

Dust with icing sugar before serving.

Helpful Tips:

For a shortcut, use store-bought puff pastry.

To prevent a skin from forming on the pastry cream, cover it with plastic wrap directly touching the surface.

Experiment with different flavors by adding citrus zest or almond extract to the pastry cream.

Expert Tips for the Best Results:

Be sure to chill the pastry cream before filling the cannoli shells for the best texture.

To achieve a crispy pastry, bake the cannoli shells at a high temperature.

For a professional touch, pipe the pastry cream into the shells using a pastry bag.

Serving Suggestions:

Serve these Cannoncini as a sweet ending to an Italian-inspired meal. Pair them with a cup of espresso or a glass of dessert wine for a truly indulgent experience.

Cannoncini – Puff Pastry Cannoli with Pastry Cream

Storage and Reheating Tips:

Store any leftover Cannoncini in an airtight container in the refrigerator. To reheat, place them in a 350°F oven for a few minutes until warmed through.

Frequently Asked Questions:

Can I use store-bought pastry cream instead of making it from scratch?
Yes, you can use store-bought pastry cream for convenience, but homemade pastry cream will yield the best flavor.
How far in advance can I make these Cannoncini?
You can make the pastry shells a day in advance and fill them with pastry cream just before serving for the best results.

Can I freeze these Cannoncini?
It’s best to enjoy these Cannoncini fresh, as freezing may affect the texture of the pastry and pastry cream.

Conclusion:

Try making these Cannoncini for your next gathering or special occasion. They’re sure to impress with their delicate pastry and luscious cream filling. Don’t forget to share your feedback and let us know how they turned out!

Cannoncini – Puff Pastry Cannoli with Pastry Cream

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Author: Emily

Prep Time: 20 mins

Cook Time: 20 mins
Total Time: 40 mins

Yield: 8–10 cannoncini 1x

Category: Desserts
Method: Baking

Cuisine: Italian

Diet: Vegetarian

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Description

Cannoncini are delightful puff pastry cannoli filled with vanilla pastry cream. This recipe combines the flakiness of puff pastry with the creamy richness of vanilla custard for a perfect sweet treat.

Instructions

Prepare the Pastry: Cut puff pastry into strips and wrap around metal cannoli tubes, brush with egg wash, bake until golden.
Make the Vanilla Pastry Cream: Heat milk, whisk egg yolks, sugar, cornstarch, vanilla, and salt. Cook until thickened, then cool.

Fill the Cannoli: Pipe cooled pastry cream into baked puff pastry shells, dust with icing sugar, and serve.

Notes

You can add a sprinkle of cinnamon or cocoa powder on top for added flavor.
Ensure the pastry cream is completely cooled before filling the cannoli to prevent sogginess.