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These elegant little pastries have captured my heart with their flaky shells and creamy vanilla filling. I love making them on Sunday mornings filling the kitchen with that wonderful vanilla aroma. Theyre surprisingly simple to make yet look so impressive everyone thinks they came from an Italian bakery.
Why This Recipe Works
The magic happens when buttery puff pastry meets silky smooth pastry cream. What I love most is how accessible theyve become thanks to good quality store bought puff pastry. You can make them ahead and customize the filling to your hearts content.
Everything You Need
- Puff Pastry: I use good quality store bought for convenience but homemade is wonderful too if youre feeling ambitious.
- Vanilla Pastry Cream: Made with fresh milk egg yolks sugar cornstarch and my favorite part a whole vanilla bean.
- Optional Fillings: Try chocolate pistachio or lemon cream for different occasions.
- Egg Wash: Just egg and water gives them that beautiful golden shine.
Lets Make Cannoncini
- Shape the Puff Pastry
- Roll out your pastry and cut into strips. Wrap them around cone molds slightly overlapping for that classic shape.
- Bake the Pastry
- Brush with egg wash and bake at 190°C until theyre golden and crisp about 15-20 minutes. Let them cool completely.
- Make the Pastry Cream
- Infuse milk with vanilla then whisk egg yolks sugar and cornstarch. Gradually combine everything and cook until thick and silky.
- Fill and Finish
- Once everythings cool pipe that lovely cream into each pastry.
My Kitchen Secrets
Always use real vanilla beans the flavor is unbeatable. Let those pastry shells cool completely or your cream will melt. Chill your pastry cream well before piping. Sometimes I dip the edges in melted chocolate or crushed pistachios for extra indulgence.
Mix It Up
The possibilities are endless with these treats. Add melted dark chocolate to the cream for a chocolate lovers dream. Pistachio paste makes them extra special. A bit of citrus zest brightens everything up. Coffee cream turns them into the perfect afternoon pick me up.
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Perfect Partners
Theres nothing like enjoying these with a hot espresso or cup of tea. They make any celebration feel extra special and look beautiful on a dessert platter. Sometimes I serve them just because they make an ordinary day feel festive.
Keep Them Fresh
Store empty shells in an airtight container for a couple days. Once filled they need to be refrigerated and are best eaten within 24 hours. Skip freezing though it ruins that lovely flaky texture we worked so hard for.
Store Bought vs Homemade
While I love using good quality store bought puff pastry for convenience making your own is a wonderful weekend project. Either way youll end up with beautiful buttery pastries that taste like they came straight from an Italian bakery.
A Touch of History
These little horns have such a sweet history in Italian baking. Traditionally enjoyed after Sunday dinner or during celebrations they've become beloved treats worldwide. Their perfect balance of crisp and creamy keeps everyone coming back for more.
Fun Facts
Did you know cannoncini means small cannons in Italian? Its such a playful name for these elegant treats. While vanilla is traditional modern bakers have created endless variations. They're even popular in Malta where theyre enjoyed just like in Italy.
Perfect For Everything
From casual brunches to fancy celebrations these pastries always feel special. Make them as gifts share them at parties or just treat yourself on a quiet morning. Their versatility and beauty make every occasion a little more memorable.
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Frequently Asked Questions
- → Can I make the pastry cream ahead of time?
- You can make the pastry cream a day before and store it in the fridge. Just make sure to cover it with plastic wrap touching the surface to prevent a skin from forming.
- → What can I use if I don't have cannoli molds?
- You can create your own molds using aluminum foil by shaping it into cylinders. Just make sure to spray them with cooking oil to prevent sticking.
- → How long do filled Cannoncini stay fresh?
- Filled Cannoncini are best eaten the same day they're made. The pastry stays crispy for a few hours after filling. You can store unfilled shells in an airtight container for 2-3 days.
- → Why is it important to not leave the pastry cream while cooking?
- Pastry cream thickens suddenly and can quickly go from perfect to burned. Constant stirring prevents lumps from forming and helps you notice when it reaches the right consistency.
- → Can I use vanilla extract instead of vanilla bean paste?
- You can use vanilla extract, though the flavor won't be as intense. Vanilla bean paste or real vanilla pods give the best flavor and those lovely specks in the cream.