Sunday, June 23 2024

Pastry cream puff pastry cannoncini are classic Italian pastry desserts that cannot be missing from a well-assorted tray of pastries; they are among the most delicate and mouth-watering pastries and consist of a shell of fragrant puff pastry wrapped in a spiral and filled with delicate and delicious pastry cream.



For 13 Cannoncini


  • 8 oz ready-made puff pastry
  • 1 egg
  • Sugar (as needed)

For the Pastry Cream


  • 1 cup milk
  • 3 egg yolks
  • 3 tablespoons all-purpose flour
  • 1/2 vanilla bean
  • 1/3 cup sugar

For Decorating


  • Chopped hazelnuts (optional)
  • Powdered sugar (optional)



Form the cannoncini:

Take a roll of puff pastry and cut it into strips about 1 to 1.2 inches wide and about 12 inches long using a smooth-edged pastry wheel.

Beat an egg and brush it halfway along the length of each strip, being careful not to go over the edge.

Wrap the strip of puff pastry around the special cannoncini mold, keeping the side brushed with the egg in the direction the mold widens.

This way the egg will act as a glue for the overlapping parts of the dough.

Press the dough lightly at both ends to secure it on the mold, then brush the cannoncino with beaten egg, avoiding the part that will rest on the baking sheet.

Sprinkle the cannoncino with fine caster sugar (or simply dust with powdered sugar after baking) and arrange all the prepared cannoncini on a rack placed on a baking sheet.

Bake the cannoncini in a preheated oven at 390°F (200°C) for about 18 to 20 minutes.

Cool and fill the cannoncini:

Once the cannoncini are baked, remove them from the oven, let them cool slightly and then remove them from the molds.

Allow them to cool completely.

Prepare the custard:

Heat the milk in a saucepan with half a vanilla pod and its seeds.
In a bowl, beat the egg yolks with the sugar, then add the flour.

Remove the vanilla pod from the milk and slowly pour the heated milk into the egg mixture, whisking constantly.

Return the mixture to the heat and stir constantly until the custard thickens.

Transfer the custard to a bowl, cover with clingfilm directly on top, and allow to cool.

Assemble the cannoncini:

Once the custard has cooled, transfer it to a pastry bag with a star-shaped nozzle and fill the cannoncini.

Decorate the ends of the cannoncini by dipping them in chopped hazelnuts, if desired.

The puff pastry cannoncini with custard are ready to be enjoyed!

Facebook Comments Box




Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also