The smell of freshly baked pastry curling through the kitchen instantly brings back a flood of childhood memories. Sitting around the kitchen table with my grandchildren, their eyes filled with curiosity and excitement, we rolled strips of dough around metal tubes, laughing together at our slightly crooked shapes.
Those afternoons spent together, transforming simple ingredients into golden, crispy cannoli shells filled with creamy custard, became little adventures full of joy and learning. Each step was a chance to share stories, teach patience, and savor the rewarding taste of homemade treats. Watching the delicate shells puff up and turn crisp in the oven, then piping the smooth custard inside, felt like crafting a little masterpiece.
Bridging generations, the art of Italian baking blends seamlessly with the warmth of family moments. More than just preparing dessert. The focus lies in cherishing past memories while creating new ones with loved ones. The crackle of the pastry, the silky cream, and the dusting of powdered sugar all come together for a dessert that delights both the eyes and the palate.
Short Description
Italian Cream-Filled Cannoncini are crisp, flaky pastry tubes filled with a rich, smooth custard. This easy-to-make dessert blends delicate textures and classic vanilla flavor, perfect for sharing or special occasions.
Key Ingredients
- 1 sheet puff pastry, thawed
- 1 cup whole milk
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Tools Needed
- Baking sheet
- Parchment paper
- Wooden dowel or metal cannoli tubes
- Saucepan
- Whisk
- Mixing bowls
- Piping bag
Cooking Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Shape the Pastry Shells
Roll out the thawed puff pastry on a clean surface. Cut the sheet into 1-inch wide strips. Wrap each strip carefully around a wooden dowel or metal cannoli tube, overlapping slightly to hold its shape.
Step 3: Bake the Pastry Tubes
Arrange the wrapped tubes on the lined baking sheet. Bake for 15-18 minutes, watching closely until the pastry turns golden brown and crisp. The shells should feel light and brittle to the touch once done.
Step 4: Heat the Milk
While the pastry bakes, pour whole milk into a saucepan and heat over medium heat. Heat until the milk is steaming but avoid boiling to prevent scorching.
Step 5: Whisk the Custard Base
In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and pale.
Step 6: Combine Milk and Egg Mixture
Slowly pour the hot milk into the egg yolk mixture while whisking constantly. This tempers the eggs and prevents curdling.
Step 7: Cook the Custard
Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a whisk or spatula, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes.
Step 8: Add Vanilla and Cool
Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap touching the surface to avoid a skin forming, and chill completely.
Step 9: Remove Cannoli Tubes
Once the pastry shells have cooled, gently slide off the wooden dowels or metal tubes, leaving hollow cannoli shells.
Step 10: Fill the Cannoli Shells
Fill a piping bag with the cooled custard. Pipe the custard carefully into each shell, filling from one end to the other for a generous filling.
Step 11: Garnish and Serve
Dust the filled cannoncini lightly with powdered sugar just before serving for a delicate, sweet finish.
Why You’ll Love This Recipe
– This recipe marries crisp, buttery puff pastry with a luscious, creamy filling that’s light and fragrant.
– It’s straightforward enough for beginners but impressive enough to wow guests.
– With fewer ingredients and no heavy cream, it’s a somewhat lighter dessert option for those mindful of richness.
– It’s also versatile: you can add fresh fruits or a sprinkle of cocoa to tailor flavors.
– The fun assembly process makes it a wonderful baking activity for families, connecting generations through shared kitchen moments.
Mistakes to Avoid & Solutions
Overbaking pastry: Keep an eye on the shells in the last minutes to prevent burning.
Custard curdling: Temper the eggs slowly by gradually mixing hot milk before cooking.
Soggy shells: Make sure pastry is completely cooled before filling to maintain crispness.
Thin custard: Cook a bit longer on low heat until it thickens properly; don’t rush.
Difficult tube removal: Let shells cool thoroughly to shrink slightly, easing tube removal.
Serving and Pairing Suggestions
– Serve cannoncini as a delightful after-dinner treat or during afternoon tea.
– Pair with a light espresso or a glass of dessert wine like Moscato.
– For gatherings, arrange cannoli on a platter dusted with cocoa powder or finely chopped pistachios.
– They also work wonderfully plated alongside fresh berries or a dollop of whipped cream.
Storage and Reheating Tips
– Store filled cannoncini in an airtight container in the refrigerator for up to 2 days.
– To maintain crispness, store unfilled shells separately at room temperature.
– Reheat unfilled shells in a 350°F (175°C) oven for 3-5 minutes to refresh crispness before filling.
– Avoid microwaving to keep pastry texture intact.
FAQs
1. How can I make this recipe dairy-free?
Swap whole milk with almond or oat milk and use a plant-based butter alternative for the pastry if desired.
2. Can I prepare the custard ahead of time?
Yes, custard can be made and refrigerated up to 2 days in advance. Bring to room temperature and stir before filling.
3. What can I use if I don’t have cannoli tubes?
Wooden dowels or clean metal rods work well; even tightly rolled foil can be a substitute.
4. How do I prevent the pastry from unrolling while baking?
Overlap the dough strips snugly and tuck the end under the pastry before baking.
5. Can I freeze the filled cannoncini?
Freezing filled pastry isn’t recommended due to custard texture changes. Freeze shells separately if needed.
Tips & Tricks
– Chill pastry strips before baking for better shape retention.
– Use a silicone brush to apply a light egg wash on pastry for a shinier finish.
– Make custard ahead and strain for extra smooth texture.
– Dust shells with powdered sugar just before serving to avoid sogginess.
– Experiment with adding lemon zest to custard for a fresh twist.
Recipe Variations
Chocolate Cannoncini: Add 2 tablespoons cocoa powder to custard mixture. Bake as directed, then fill and garnish with chocolate shavings.
Fruit-Filled Variation: Fold finely chopped fresh strawberries or raspberries into the custard before piping for a fruity surprise.
Almond Cream: Substitute vanilla extract with almond extract and sprinkle crushed toasted almonds over the powdered sugar dusting.
Final Thoughts
Baking Italian Cream-Filled Cannoncini offers a perfect blend of creativity, patience, and delight. The process invites moments of quiet concentration, followed by joyous sharing and tasting. Each bite reveals a balance of textures—the crunch of golden pastry and the smooth, cool custard—that captures a true Italian spirit.
Encouraging playfulness in the kitchen, the dish nurtures bonds through shared experiences. Serving these delicate cannoli tubes feels like giving a gift wrapped in sweetness and warmth. Watching loved ones savor every mouthful makes the effort worthwhile. This dessert embodies how simple ingredients, when combined thoughtfully, can create lasting memories and delicious results. An invitation to slow down, indulge lightly, and celebrate everyday moments with something special.
Italian Cream-Filled Cannoncini
Print ThisIngredients
- 1 sheet puff pastry, thawed
- 1 cup whole milk
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Roll out the puff pastry and cut into 1-inch strips. Wrap each strip around a wooden dowel or metal cannoli tube to form pastry tubes.
Step 3: Place the wrapped tubes on the baking sheet and bake for 15-18 minutes until golden brown and crisp.
Step 4: Heat whole milk in a saucepan over medium heat until steaming but not boiling.
Step 5: Whisk together egg yolks, sugar, and cornstarch until smooth and pale.
Step 6: Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
Step 7: Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened and coats the back of a spoon.
Step 8: Remove from heat, stir in vanilla extract, cover with plastic wrap touching the custard’s surface, and chill completely.
Step 9: Once cooled, gently remove the wooden dowels or tubes from the baked pastry shells.
Step 10: Fill a piping bag with the cooled custard and pipe it carefully into each shell.
Step 11: Dust the filled cannoncini with powdered sugar just before serving for a delicate sweet finish.Sitting around the kitchen table with my grandchildren, their eyes filled with curiosity and excitement, we rolled strips of dough around metal tubes, laughing together at our slightly crooked shapes
