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Cannoncini

Cannoncini

Delightful cannoncini pastries filled with rich Crema Pasticcera, capturing the essence of Italy.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Sweets
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry the star of these cannoncini
  • 1 large Egg for brushing
For the Filling
  • 2 cups Crema Pasticcera a luscious Italian custard
For the Topping
  • 1 cup Powdered Sugar for dusting before serving

Equipment

  • Oven
  • Cannoli Molds
  • Piping Bag

Method
 

How to Make Cannoncini
  1. Preheat the oven to 400°F, following the instructions on your puff pastry package.
  2. Roll out the puff pastry on a lightly floured surface and cut it into strips, about 1 inch wide and 12 inches long.
  3. Wrap each strip around the cannoli molds, overlapping slightly.
  4. Brush the wrapped pastry with a whisked egg.
  5. Bake in the preheated oven for 15-20 minutes, or until golden brown.
  6. Cool the molds on a wire rack for a few minutes and gently remove the pastry shells.
  7. Fill each cooled cannoncini with the creamy Crema Pasticcera using a piping bag.
  8. Dust the cannoncini generously with powdered sugar before serving.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

For perfect cannoncini, ensure the puff pastry is fully thawed and rolled out evenly. Keep an eye on the pastry as it bakes for the desired golden brown color.

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