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.
Ingredients
Units
Scale
Pastry
- 1 sheet puff pastry
- 10 g sugar
- 1 egg for egg wash
- icing sugar
Vanilla Pastry Cream
- 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
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.
Nutrition
- Serving Size: 1 cannoncini
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg