Stuffed Cannoncini are an elegant and indulgent dessert that combines crisp, buttery puff pastry with a smooth, creamy custard filling. These delicate pastries are perfect for special occasions, afternoon tea, or any time you want a sweet treat that feels both refined and comforting. With a lightly crisp exterior and a rich, velvety interior, stuffed cannoncini offer a satisfying contrast of textures and flavors.
To make the custard cream, also called crema pasticcera, you will need three egg yolks, three tablespoons of all-purpose flour, half a cup of sugar, one teaspoon of vanilla extract, and eight ounces of milk, which is about 235 milliliters. This classic Italian custard provides the creamy, flavorful center of the cannoncini. The puff pastry for the shells requires one sheet, about eight ounces or 225 grams, along with a quarter cup of sugar, one egg for the egg wash, and powdered sugar for garnish. These simple ingredients combine to create a dessert that is both elegant and satisfying.
Begin by preparing the custard cream. Pour the milk into a small saucepan and heat it until it is hot but not boiling. While the milk is warming, whisk together the egg yolks, sugar, flour, and vanilla extract in a medium bowl until the mixture is smooth and slightly fluffy. Adding a small amount of the warm milk to the egg mixture while whisking helps prevent clumping and ensures a smooth custard.
Once the egg mixture is ready, slowly add it to the remaining warm milk in the saucepan, stirring constantly. Place the pan over medium heat and continue stirring as the custard thickens. It is important to stir continuously to prevent the custard from sticking to the pan or forming lumps. The custard is ready when it reaches a thick, creamy consistency and begins to bubble gently. Remove it from the heat and allow it to cool. For best results, cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
While the custard is cooling, prepare the puff pastry shells. Preheat your oven to 375 degrees Fahrenheit. Roll out the thawed sheet of puff pastry on a lightly floured surface, keeping it to a uniform thickness. Cut the sheet into strips approximately one inch wide and six to eight inches long. These strips will be shaped into cannoncini, the classic tubular pastries that hold the custard.
Brush a baking sheet with a little butter or line it with parchment paper to prevent sticking. Roll each puff pastry strip around a cannoli or similar mold to create the hollow shape. Brush the pastry with the beaten egg to give it a golden, glossy finish when baked. Sprinkle a small amount of sugar over the tops for added sweetness and texture.
Bake the puff pastry shells in the preheated oven for about 15 to 20 minutes or until they are puffed and golden brown. Once baked, remove the cannoncini from the molds carefully and allow them to cool completely on a wire rack. Cooling is important because the custard filling can melt or leak if the shells are still warm.
Once both the custard and pastry shells are ready, fill the cannoncini. Transfer the cooled custard cream into a piping bag fitted with a medium round tip. Gently pipe the custard into each pastry shell, filling them completely but avoiding overfilling to prevent spilling. The creamy custard should fill the hollow center, providing a smooth, rich interior that contrasts with the crisp pastry exterior.
After filling, lightly dust the tops of the cannoncini with powdered sugar. This not only adds a touch of sweetness but also enhances the presentation, giving the pastries a refined and elegant look. Stuffed cannoncini can be served immediately or stored in the refrigerator for a few hours before serving. For best texture, it is recommended to fill the pastries shortly before serving so the puff pastry remains crisp.
This dessert is highly versatile. You can add flavor variations to the custard, such as a hint of lemon zest, a splash of liqueur, or a few drops of almond extract to enhance the flavor profile. Some people enjoy dipping the ends of the cannoncini in melted chocolate or sprinkling finely chopped nuts for added texture and flavor. The possibilities are endless while still maintaining the classic combination of crisp pastry and creamy custard.
Stuffed cannoncini are perfect for celebrations, gifting, or simply treating yourself to something special. They offer a combination of textures and flavors that is both comforting and sophisticated. The golden, flaky exterior paired with the smooth, sweet custard inside creates a delightful contrast that makes each bite a little moment of indulgence.
Whether enjoyed at a holiday gathering, a special brunch, or as an afternoon dessert, stuffed cannoncini are a crowd-pleasing treat. They showcase the harmony of simple ingredients transformed into a refined dessert that is both beautiful and delicious. With patience and care in preparation, this classic Italian-inspired pastry can bring a touch of elegance to any table.