Cannoncini

Cannoncini, also known as “cannoncini alla crema,” are a classic Italian pastry beloved for their flaky, buttery shells and rich, creamy filling. Resembling tiny cannons (hence their name), these delightful pastries are made from puff pastry wrapped around metal molds, baked until golden, and filled with luscious custard or pastry cream. Popular in Italian bakeries, they’re perfect for everything from holiday celebrations to an indulgent tea-time treat. In this recipe, you’ll learn how to make homemade cannoncini step-by-step, with expert tips to ensure success every time. Whether you’re familiar with Italian desserts or exploring them for the first time, this guide will walk you through every detail.

Why You’ll Love This Recipe
Cannoncini are a show-stopping dessert that combines rich flavor and elegant presentation. This recipe is perfect for home bakers looking to recreate the magic of Italian patisseries in their own kitchen. It features simple ingredients yet delivers a dessert that feels sophisticated and indulgent. You’ll love how versatile these pastries are—whether you fill them with vanilla pastry cream, chocolate custard, or a lighter whipped ricotta filling, cannoncini can be customized for any occasion. Plus, learning to work with puff pastry and pastry cream is a rewarding skill that you’ll use in countless recipes.

Preparation Time and Servings:

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 cannoncini
• Serving Size: 1 cannoncino

Nutritional Information (per serving):

• Calories: 215
• Carbohydrates: 22g
• Protein: 3g
• Fat: 13g
• Fiber: 1g
• Sugar: 8g

Ingredients

For the puff pastry shells:

• 1 sheet of puff pastry (store-bought or homemade, approximately 10×15 inches)
• 1 egg, beaten (for egg wash)
• 3 tablespoons granulated sugar (for sprinkling)

For the pastry cream filling:

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter

Optional toppings:

• Powdered sugar (for dusting)
• Melted chocolate (for drizzling)

Step-by-Step Instructions

Step 1: Prepare the Puff Pastry

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lightly flour a clean surface and roll out the puff pastry sheet to ensure it’s even. Cut the sheet into 12 long strips, each about 1 inch wide.
3. Lightly grease metal cone molds or cannoli molds to prevent sticking. Starting at the pointed end, wrap each puff pastry strip around the mold, overlapping slightly as you go. Ensure there are no gaps.
4. Brush the wrapped pastry lightly with the beaten egg wash and sprinkle sugar evenly over each one. This will give the cannoncini a beautiful golden color and a slight crunch.

Step 2: Bake the Shells

1. Arrange the pastry-wrapped molds on the prepared baking sheet, leaving enough space between each to allow for puffing.
2. Bake for 15–20 minutes, or until the shells are golden brown and puffed.
3. Remove from the oven and allow the shells to cool slightly before carefully removing them from the molds. Be gentle to avoid breaking the delicate pastry.

Step 3: Make the Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens to a pudding-like consistency. This should take about 5–7 minutes.
5. Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let it cool completely.

Step 4: Assemble the Cannoncini

1. Once the shells and pastry cream are completely cool, transfer the cream to a piping bag fitted with a round or star tip.
2. Carefully pipe the cream into each shell, filling from both ends to ensure they’re completely filled.
3. Dust the filled cannoncini with powdered sugar and drizzle with melted chocolate if desired.

Ingredient Background

Puff Pastry

Puff pastry is a laminated dough consisting of layers of butter and dough that puff up when baked. Store-bought puff pastry is a convenient option, but homemade puff pastry offers an unparalleled richness and texture. If using store-bought, opt for all-butter puff pastry for the best flavor.

Pastry Cream

Pastry cream, or “crema pasticcera,” is a staple in Italian and French baking. Its creamy texture comes from a combination of milk, egg yolks, sugar, and cornstarch, creating a custard-like filling that’s rich and smooth. Vanilla is the traditional flavoring, but it can be adapted with citrus zest, coffee, or chocolate.

Technique Tips

1. Work with cold puff pastry: Keep the dough chilled to make it easier to handle and to ensure the best puffing during baking.
2. Don’t overfill the molds: Avoid wrapping the puff pastry too tightly, as it needs room to expand.
3. Whisk constantly when making the pastry cream: This prevents lumps and ensures a silky smooth texture.

Alternative Presentation Ideas

1. Mini Cannoncini: Cut the puff pastry strips smaller to make bite-sized treats, perfect for parties.
2. Chocolate-Dipped Ends: Dip the ends of the baked shells in melted chocolate before filling for an added touch of elegance.
3. Flavored Creams: Experiment with lemon, coffee, or hazelnut cream for a unique twist.

Additional Tips for Success

• Chill the pastry cream: Make sure the cream is cold before piping to prevent it from softening the shells.
• Use a sharp knife: A sharp knife will give you clean, even strips of puff pastry.
• Store properly: Unfilled shells can be stored in an airtight container at room temperature for up to 3 days.

Recipe Variations

1. Chocolate Cannoncini: Add 2 tablespoons of cocoa powder to the pastry cream or fill with chocolate ganache.
2. Savory Cannoncini: Skip the sugar on the puff pastry and fill the baked shells with savory fillings like herbed ricotta or smoked salmon mousse.
3. Seasonal Twists: Incorporate seasonal flavors such as pumpkin spice, eggnog, or strawberry cream.

Freezing and Storage

• Freezing: Unfilled puff pastry shells can be frozen for up to 3 months. Store them in an airtight container or freezer bag. Reheat in the oven to crisp up before filling.
• Refrigeration: Filled cannoncini should be refrigerated and consumed within 2–3 days.

Healthier Twist Ideas

1. Lighter Cream: Use skim milk and reduce the sugar in the pastry cream to make a lighter version.
2. Whole Wheat Puff Pastry: Substitute whole wheat puff pastry for added fiber and a nuttier flavor.
3. Sugar Alternatives: Use natural sweeteners like honey or stevia in the pastry cream.

Serving Suggestions for Events

1. Dessert Buffet: Arrange the cannoncini on a tiered tray for an eye-catching dessert table.
2. Tea Party: Serve alongside tea or coffee for an elegant afternoon treat.
3. Holiday Gatherings: Decorate with festive toppings, such as edible gold leaf or holiday-themed sprinkles.

Special Equipment

• Metal cone molds or cannoli molds
• Piping bag with a round or star tip
• Whisk
• Rolling pin

Frequently Asked Questions

1. Can I make the pastry cream in advance?

Yes, pastry cream can be made up to 2 days in advance. Store it in the refrigerator with plastic wrap pressed against the surface to prevent a skin from forming.

2. Can I use frozen puff pastry?

Absolutely! Thaw frozen puff pastry according to package instructions before rolling and cutting.

3. What if I don’t have metal molds?

You can create makeshift molds by rolling aluminum foil into cone shapes. Grease them lightly before wrapping with puff pastry.

4. Can I make gluten-free cannoncini?

Yes, use gluten-free puff pastry and ensure all other ingredients, such as cornstarch, are certified gluten-free.

5. How do I prevent the pastry from sticking to the molds?

Grease the molds well with butter or nonstick spray before wrapping them with puff pastry.

6. Can I use a different filling?

Yes, whipped cream, ricotta, mascarpone, or even ice cream are great alternatives to pastry cream.

7. How do I store leftovers?

Store filled cannoncini in the refrigerator for up to 3 days. Unfilled shells can be kept at room temperature in an airtight container.

8. What’s the best way to reheat the shells?

Reheat unfilled shells in a 350°F (175°C) oven for 5–7 minutes to restore their crispiness.

Conclusion
Cannoncini are a delightful Italian pastry that’s as enjoyable to make as they are to eat. Their combination of flaky puff pastry and velvety cream filling makes them a favorite for all occasions. With this comprehensive guide, you’ll master the art of cannoncini, creating a dessert that’s sure to impress. Whether you stick to the classic recipe or explore creative variations, these cream-filled pastries will become a treasured addition to your baking repertoire. Buon appetito!

Print