Cannoncini di Sfoglia con Crema Pasticcera
Category: Desserts
Serves: 13 pieces
Cannoncini di Sfoglia con Crema Pasticcera are delightful, puff pastry tubes filled with rich and creamy custard, a perfect treat for any occasion. These crispy, golden pastries are light and airy on the outside, with a smooth and indulgent custard filling inside, making them the ultimate dessert for those who enjoy a combination of textures and flavors. These cannoli-inspired creations are easy to make and offer a delicious twist on traditional pastries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 230g |
| Egg | 1 |
| Sugar | q.b. |
| Whole Milk | 250ml |
| Egg Yolks | 3 |
| All-Purpose Flour | 25g |
| Vanilla Bean Pod | ยฝ |
| Sugar (for custard) | 75g |
| Hazelnut Crumbs | q.b. |
Instructions
Step 1: Prepare the Puff Pastry Cannoncini
To begin, you’ll need to prepare the cannoncini shells. You can either use pre-made puff pastry or, if youโre feeling adventurous, make it from scratch. If you want to make your own puff pastry, follow a detailed recipe for homemade puff pastry, or you can easily buy a roll from the store.
Start by rolling out the puff pastry on a clean surface and use a smooth pastry wheel to cut strips approximately 2.5 to 3 cm wide and about 30 cm long. You should have enough pastry for 13 pieces.
Take each strip of puff pastry and carefully wrap it around a cannoli tube or a similar object (like a metal piping tube or even a rolled piece of parchment paper). Lightly press both ends of the pastry to secure it, ensuring that the pastry does not unravel during baking.
Once wrapped, sprinkle a light dusting of fine granulated sugar over each pastry tube. The sugar will help the puff pastry turn golden and crispy as it bakes.
Place the prepared puff pastry tubes on a baking rack, resting on a baking tray. Ensure the tubes are spaced apart to allow even air circulation during baking.
Step 2: Bake the Cannoncini
Preheat your oven to 200ยฐC (about 400ยฐF). Bake the puff pastry tubes for 18 to 20 minutes, or until they are golden brown and crispy. Keep an eye on them as they bake to avoid overbaking or burning.
Once baked, remove them from the oven and allow them to cool completely. You can leave them on the rack to ensure they crisp up further.
Step 3: Prepare the Crema Pasticcera (Custard Cream)
Now itโs time to prepare the smooth, velvety custard filling. Begin by combining the whole milk, egg yolks, and sugar in a saucepan. Slice the vanilla bean pod in half and scrape out the seeds, adding both the seeds and the pod to the mixture. Whisk everything together until the sugar dissolves and the mixture is smooth.
Heat the saucepan over medium heat, continuously whisking to prevent the mixture from sticking to the bottom. Continue cooking until the custard begins to thicken. This process may take a few minutes, so be patient and keep stirring.
Once the custard has thickened to a pudding-like consistency, remove the saucepan from the heat. Transfer the custard to a bowl and cover it with a piece of plastic wrap, making sure the wrap touches the surface of the custard. This will prevent a skin from forming on top.
Allow the custard to cool to room temperature. Once cooled, place it in the refrigerator to chill for about 30 minutes.
Step 4: Assemble the Cannoncini
Once the cannoncini shells have cooled completely and the custard has chilled, itโs time to fill the pastry tubes. Transfer the cooled custard into a piping bag fitted with a star-shaped nozzle.
Carefully pipe the custard into each puff pastry tube, filling them generously. You want each cannoncino to be fully stuffed with creamy custard, so donโt be shy!
Step 5: Garnish and Serve
For the final touch, dip the open ends of each filled cannoncino into crushed hazelnuts. This adds a delightful crunch and nutty flavor that pairs perfectly with the smooth custard and crispy pastry.
Serve the Cannoncini di Sfoglia with Crema Pasticcera as a delightful treat for dessert after a meal or as a sweet snack with coffee or tea. These delicious pastries are best enjoyed fresh, but they can also be stored in an airtight container for a day or two, though they are at their best on the day theyโre made.
Tips for Success:
- Pastry: Be sure to use a good-quality puff pastry for the best results. You can also experiment with other fillings, such as whipped cream or chocolate mousse, if you want to mix things up.
- Crema Pasticcera: The key to a perfect custard is patience. Make sure to whisk constantly while cooking to avoid curdling the mixture. If you prefer a thicker custard, cook it for a little longer.
- Storage: If you have any leftover custard, you can store it in the refrigerator for up to 3 days. Just re-whisk before using it to fill the cannoncini.
Enjoy these delicious Cannoncini di Sfoglia with Crema Pasticcera, a timeless Italian dessert that will transport you to a cafรฉ in Italy with every bite!
