Stuffed Cannoncini

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Stuffed Cannoncini: A Sweet Italian Delight

Introduction

Stuffed Cannoncini (singular: cannoncino) are delicate Italian pastries made from crisp, golden puff pastry rolled into small horn-shaped tubes and filled with luscious creams — often custard, ricotta, or whipped cream. The name “cannoncini”means “little cannons,” referring to their tubular shape. Elegant and festive, they’re a staple in Italian pastry shops and a delightful centerpiece for dessert tables.

Origin and Cultural Significance

Cannoncini hail from Northern Italy, particularly the Piedmont region. Their creation dates back to the 18th century when Italian bakers began experimenting with puff pastry (pasta sfoglia), inspired by French patisserie techniques. Traditionally served during holidays, weddings, and Sunday gatherings, cannoncini symbolize celebration and indulgence.
In Italian culture, offering cannoncini to guests reflects hospitality and care — a small gesture of sweetness meant to brighten one’s day.

Ingredients and Quantities

For the Pastry:

  • Puff pastry sheet – 1 large (about 250–300 g)
  • Granulated sugar – 2 tbsp (for coating)
  • 1 egg (beaten, for brushing)

For the Custard Filling (Crema Pasticcera):

  • Whole milk – 500 ml
  • Egg yolks – 4
  • Granulated sugar – 100 g
  • Cornstarch – 40 g
  • Vanilla extract – 1 tsp (or ½ vanilla bean)
  • Butter – 25 g

Optional for Decoration:

  • Powdered sugar – for dusting
  • Melted chocolate – for drizzling
  • Chopped pistachios or hazelnuts – for garnish

Optional Additions

  • Flavored Creams: Substitute part of the custard with chocolate, coffee, or lemon cream.
  • Ricotta or Mascarpone Cream: For a lighter, slightly tangy filling.
  • Alcoholic Touch: Add a splash of Marsala wine or Limoncello to the custard for a sophisticated note.
  • Fruit Accents: Insert a few berries or candied fruit pieces inside before filling.

Tips for Success

  1. Cold Puff Pastry – Keep it chilled until use for maximum flakiness.
  2. Tight Rolling – Wrap the pastry firmly around metal molds to maintain shape.
  3. Even Baking – Turn the cones halfway through baking for uniform color.
  4. Cool Before Filling – Prevent cream from melting or making pastry soggy.
  5. Serve Fresh – Cannoncini are best eaten the same day they’re filled.

Instructions

1. Prepare the Pastry:

  1. Preheat oven to 200°C (400°F).
  2. Roll out the puff pastry on a lightly floured surface.
  3. Cut into 1-inch-wide strips.
  4. Wrap each strip around a metal cannoncini mold, overlapping slightly.
  5. Brush with beaten egg and sprinkle with sugar.
  6. Bake for 12–15 minutes, or until golden brown.
  7. Let cool completely before removing from molds.

2. Prepare the Custard Filling:

  1. Heat milk and vanilla in a saucepan until steaming (not boiling).
  2. In a bowl, whisk yolks, sugar, and cornstarch until pale.
  3. Slowly pour hot milk into the egg mixture, whisking constantly.
  4. Return to the saucepan and cook over medium heat, stirring, until thickened.
  5. Remove from heat, stir in butter, and cool completely (cover with plastic wrap to prevent skin).

3. Assemble:

  1. Fill a piping bag with the custard cream.
  2. Pipe the filling into each pastry horn from both ends.
  3. Dust with powdered sugar or drizzle with chocolate.

Description

Each stuffed cannoncino is a delightful harmony of crisp, buttery pastry and silky, aromatic cream. The sugar on the exterior caramelizes slightly, adding a gentle crunch, while the smooth custard provides a luxurious contrast. It’s a bite-sized indulgence that embodies Italian elegance — simple yet utterly irresistible.

Nutritional Information (per piece, approximate)

  • Calories: 180–220 kcal
  • Carbohydrates: 20 g
  • Fat: 12 g
  • Protein: 3 g
  • Sugar: 10 g
    (Values may vary depending on filling and pastry type.)

Conclusion

Stuffed Cannoncini are more than a dessert — they’re an experience. They bring the warmth of Italian tradition into your kitchen, combining technique, flavor, and beauty in each bite. Perfect for gatherings or a personal treat, these pastries never fail to impress.

Recommendation

For a modern twist, try mini cannoncinifilled with pistachio cream or hazelnut spread, or create a “Cannoncini Bar” for parties with various fillings and toppings. Pair with espresso or cappuccino for the quintessential Italian experience.

Embracing Healthful Indulgence

While cannoncini are undeniably rich, balance is key. Enjoy them mindfully — one or two pieces alongside fresh fruit or tea can satisfy a sweet craving without excess. Opting for whole milk alternatives, reduced sugar, or baked fruit fillings can make this indulgence a bit lighter while keeping the authentic taste intact.

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