A Recipe for the Classic Italian Pastry: Cannoncini
Not to be confused with the Sicilian Cannolo, Cannoncini is another example of an authentic and memorable Italian pastry. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.
The cannoncini, also known as Cannoli Piemontesi, are generally decorated with biscuit grains, or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.
Preparing these pastries is very simple, and just a few steps are needed to create delicious little pastries to share with your friends and family.
Here’s how to create your homemade cannoncini:
Ingredients for 13 cannoncini:
- 8 oz. puff pastry
- 1 egg
Ingredients for the filling:
- 8.5 oz. milk
- 3 egg yolks
- 1 oz. fine-ground flour
- ½ vanilla pod
- 2.5 oz. sugar
Preparation of the wafers:
Take the roll of puff pastry and cut into strips (about 2.5 – 3 cm wide and 30 cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry. Use a stamp for cannolis to obtain the shape desired, and paint the surface with the egg. Sprinkle the sugar on the cannoncini, and then lay them on an oven baking pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready, let them completely cool down.
Preparation of the filling:
Heat up the milk and vanilla in a saucepan. In a bowl, mix the egg yolks and sugar, and then add flour. Take the vanilla from the milk and pour the liquid into the mixture, and knead all together. Put the mixture on the flame and mix it until the cream thickens. Transfer the cream into a bowl and let it cool down.
Once the cream is cold, fill the cannoncini with the cream. Complete the dessert with a sprinkling of the nuts, and then serve them.
Suggestion: fill the cannoncini only before serving them, in order to preserve their characteristic crunchiness.
Nowadays, the cannoncini might not be as well-known as the Sicilian cannoli, but every food lover should taste them at least once in Italy.